|
Measure Spoon |
|
Tablespoon |
15mL |
|
Teaspoon |
5mL |
|
Cup |
200mL |
|
 |
|
<Ingredients> |
|
Recipe's
Ingredients |
Ohba |
|
Shrimp |
|
|
Eggplant |
|
|
Shiitake-Mushrooms |
|
|
|
Tips for cooking crispy tempura is using an
egg white. |
|
8 |
Tempura
flour |
|
7 |
Cold Water |
|
a little |
Egg
White |
|
1. |
Prepare the
ingredients. |
|
2. |
Beat an egg in a bowl
and take out only egg yolk. |
|
3. |
Whisk egg white
quickly and add cold water and flour.
And mix lightly. Do not over mix the batter. |
|
4. |
Heat vegetable oil
in a wok or deep pan. (Oil temperature) |
|
5. |
Dip the ingredients into the batter and fry. (usually takes 2-3 minutes) |
|
6. |
Place on a paper towel.
(Tempura
can be used for other menu such as
Tempura-Soba.) |
|
7. |
Serve with Tentsuyu and
condiments.
(Common condiments are grated Daikon radish and
grated ginger.) |
Common
ingredients for Tempura:
Shrimp, Eggplant, Shiitake-Mushrooms, Sweet potato, Kabocha (Japanese
Pumpkin), Green bean |
|
|
