Tempura With Tentsuyu Sauce
|All purpose flour||1 Cup (16 tbs)|
|Pumpkin||1 Pound, peeled|
|Scallions||16 (Thin Ones)|
|Winter squash/Pumpkin, summer squash flowers||16 Large|
|Sunflower oil||3 Tablespoon|
|Instant dashi cube||1 Teaspoon, crumbled|
|Light soy sauce||1⁄2 Cup (8 tbs) (Japanese One)|
|Dry sherry/Mirin||1⁄2 Cup (8 tbs), sweetened with 2 teaspoon sugar|
|Plain boiled rice||1 Cup (16 tbs) (For Serving)|
1 For the batter: in a large bowl, beat the egg yolk well until creamy with 1/2 tsp salt.
2 Gradually beat in 1 cup iced water, adding a little at a time.
3 Sift in the flour and stir only just enough to mix.
4 Cover and chill in the coldest part of the refrigerator for at least 1 hour.
5 Meanwhile, prepare the vegetables, by trimming, rinsing, and drying them.
6 Leave about 1 in of stalk attached to the flowers; remove the pistil from inside the flower carefully.
7 Rinse the flowers and spread out on a clean cloth to dry.
8 Cut the peeled pumpkin or winter squash flesh into pieces just under 1/4 in thick and about 2 in long.
9 Cut the zucchini lengthwise into slices just under 1/4 in thick.
10 Cut each of these long slices across, in half.
11 Trim the roots and the ends of the leaves off the scallions.
12 Remove the outermost layer of the bulb and leaves.
13 Cut the inner, tender part of both lengthwise in half.
14 Make the sauce: into a small saucepan, pour 1 cup water.
15 Add the crumbled instant dashi cube, soy sauce, and the mirin; stir well as you heat to just below boiling point.
16 Turn off the heat.
17 Prepare the momiji oroshi ready to be added to the liquid just before serving, peel one third of a daikon root and cut into round slices.
18 Process in the food processor with 1 or 2 chili peppers until it forms a thick puree.
19 Place this puree in a fine mesh plastic sieve and leave to drain over a bowl.
20 Cook the rice.
21 When the rice is ready, reheat the sauce.
22 Pour into individual tiny bowls.
23 Stir about 1 tbsp of the momiji oroshi into each bowl.
24 Heat plenty of oil in a deep fryer to 350°F.
25 Divide the prepared vegetables into 4 batches.
26 Stir the chilled batter very briefly and dip each piece of vegetable in it before adding to the hot oil.
27 Remove from the oil when lightly crisp and pale golden brown.
28 Drain briefly on paper towels.
29 Serve the fried vegetables at once.
30 Serve the rice in one large bowl or in small, individual bowls.
31 Pick up a piece of fried vegetable with chopsticks and dip it in the hot sauce.