Tempura

Tempura

Cook Time30 mins
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: /