Salmon Belly Tempura
|Salmon belly||1 Pound, skinned and cut into 12 strips, each about 2 by 4 by 1/2 inches|
|Tempura batter mix||1 1⁄2 Cup (24 tbs) (Plus More For Dredging Salmon)|
|Ice water||2 Cup (32 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|For tenju dipping sauce|
|Water||1 Cup (16 tbs)|
|Dried kelp||1 Ounce (Or Kombu)|
|Bonito flakes||1⁄2 Ounce (About 1/2 Cup, Dried)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Dry sherry/Mirin||1⁄2 Cup (8 tbs)|
FOR THE DIPPING SAUCE, combine the water and kombu in a small saucepan, bring to a boil, and simmer for 1 minute.
Add the bonito flakes and simmer 1 minute longer.
Stir in the soy sauce and mirin and simmer for 1 more minute.
Strain the sauce into a bowl and keep warm.
FOR THE TEMPURA, thread each salmon strip onto the top portion of a 6- to 8-inch bamboo skewer, leaving the bottom end free for easy handling.
Dredge the salmon in some of the dry tempura batter mix, patting to remove any excess.
HEAT 2 TO 3 INCHES of oil to 350°F over medium heat in a large, deep, heavy pan; the oil should come no more than halfway up the sides of the pan.
WHILE THE OIL is heating, stir together the water and egg yolks in a medium bowl.
Add the 1 1/2 cups tempura flour and stir lightly just until mixed; the batter should still be a little lumpy.
Dip 2 or 3 of the salmon skewers into the batter, allowing excess to drip off.
Gendy place the skewers in the hot oil and fry until the batter is lightly golden and the salmon is just cooked through, 1 to 2 minutes.
Repeat with the remaining skewers.
ARRANGE THE SKEWERS on a platter or individual plates, with bowls of the warm dipping sauce on the side.