Tempura

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Tempura

Cook Time30 minutes
Servings: 2 people
Author: Yuko Asano@Kuracooking
Cost: 500 yen

Ingredients

  • 4 shrimp
  • 2 Taro
  • 4 Aralia sprouts
  • 1 Fresh onion
  • 10 g Dried shrimps

Batter

  • 50 g Flour
  • 75 cc Cold water
  • 1 tbsp Mayonnaise
  • a lot Love

Tempura sauce

  • 500 cc Broth (kelp and tuna)
  • 25 cc Mirin
  • 25 cc Soy sauce
  • a lot Love
  • a lot Rice oil

Instructions

  • Remove the back of the shrimp, cut slits on the back and belly, pull and straighten the shrimp.
  • Peel and cut taro in 1/2
  • Thinly slice fresh onion and mix with dried shrimps (Kakiage).
  • Add cold water to mayonnaise, mix well, and mix with flour and love.
  • Dip 4 into 1, 2, 3 and Aralia sprouts.
  • Crisp up 5 in rice oil
  • Make Tempura sauce by boiling soup stock, mirin,soy sauce, and love.

Notes

*Kakiage is delicious served over rice and drizzled with tempura sauce.
©2022 Yuko Asano

Category: recipe(all) / Fish / Vegetables　Tag： /

Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.