Japanese Vegetable Tempura
|Green pepper||1 Small, quartered|
|Sweet potato||1 Medium|
|Broccoli flowerets||1 Cup (16 tbs)|
|Tempura dipping sauce||1 Tablespoon|
|Salad oil||6 Cup (96 tbs)|
|Tempura batter||1 Cup (16 tbs)|
Prepare vegetables before you begin cooking Cut carrots crosswise into 4 inch lengths, then cut each piece lengthwise into 1/4 inch thick slices.
Slice eggplant into 1/4 inch thick triangular pieces.
Cut green pepper into 1/4 inch wide strips.
Halve mushrooms through stems.
Peel sweet potato and cut in 1/4 inch thick rounds.
Cut zucchini diagonally into 1/4 inch thick slices.
Trim stems of flowerets to 3/4 inch.
Prepare Dipping Sauce.
Divide it equally among 4 individual serving bowls.
Pour oil into a wok or deep pan to a depth of 1 1/2 to 2 inches and heat to 375Â° on a deep frying thermometer.
Meanwhile, prepare Tempura Batter.
To cook tempura, dip each vegetable piece into batter with chopsticks or tongs; let excess drip off, then gently lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and golden.
Drain briefly on a wire rack set on a shallow pan.
Frequently skim off and discard any bits of batter from the oil as you continue frying.
Let guests dip each piece into sauce.
Makes 4 servings.
Tempura Dipping Sauce.
In a small pan, combine 1 cup instant vegetable stock and 1/4 cup each soy sauce and dry sherry.
Bring to a boil over high heat, then remove from heat and let cool to room temperature.
Finely shred enough fresh ginger and daikon radish to make about 3 tablespoons each.
Pass ginger and radish at the table to add to individual bowls of sauce.
In a small bowl, lightly beat 1 cup ice cold water, 1 egg, and 1/4 teaspoon each baking soda and salt.
Add 1 cup cake flour, mix just until blended .
Sprinkle 1/3 cup more cake flour over top of batter.
With a fork, stir batter one or two strokes.
Fill a larger bowl half full of ice; set the batter bowl in it to keep cold while you cook.