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  Bean curd cake 1 , cubed
  Mushrooms 2 Cup (32 tbs), stalks removed
  Cabbage 1 Small, separated into leaves
  Carrots 4 , thinly sliced
  Watercress 1 Bunch (100 gm)
  Leeks 2 , cleaned and cut diagonally into 1 inch lengths
  Dashi stock 2 Cup (32 tbs)
  Soy sauce To Taste (For Serving)
  Lemon slices 5
  Grated radish 1

Put the chicken and bean curd on a serving platter.
Chop or shred the vegetables attractively and arrange them on a serving platter.
Pour the dashi into a flameproof casserole or fondue pot and bring to the boil.
Keep it over low heat and add some chicken and vegetables.
Cook for 3 to 5 minutes, or until the meat is just cooked through.
Each guest should help himself individually, replenishing the pot as necessary.
Pour the soy sauce into individual dipping bowls and garnish with lemon slices and radish.
The cooked food should be dipped into the sauce before eating.

Recipe Summary


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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 47 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0.17 g0.87%

Trans Fat 0 g

Cholesterol 0.31 mg0.1%

Sodium 76.1 mg3.2%

Total Carbohydrates 7 g2.5%

Dietary Fiber 1.6 g6.4%

Sugars 2.8 g

Protein 3 g6.2%

Vitamin A 67% Vitamin C 24.9%

Calcium 4.4% Iron 5.1%

*Based on a 2000 Calorie diet

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