Tempura, Japanese Way
| Yield: | 1 Servings |
| Categories: | Ethnic, Appetizers |
| Koromo ( batter ) | ||
| 1 | Egg beaten | |
| 1 | c | "cold" water |
| 2 | tb | Dry white wine |
| 1 | c | Flour |
| Tentsuyu(dipping sauce) | ||
| 1 | tb | Dashi no moto( fish stock) |
| 1 | c | Water |
| 2 | tb | Mirin( sweet rice wine ) |
| Or 1 tbs sugar | ||
| 2 | tb | Sake ( or dry white wine ) |
| 1/4 | c | Soy sauce |
| Ginger root to taste | ||
| Vegetables & fish: EX: | ||
| Carrots, onions, mushrooms | ||
| Peppers, zucchini, snow pea, | ||
| Squash, eggplant etc. etc. | ||
| "okra " | ||
| Shrimps, crab, scallops, | ||
| Squid, cod. etc. etc. |
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