Tempura
Tempura
Servings: 2 people
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: / Spring receipes