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Tempura: You could deep-fry sliced Godzilla, too, and it would be good!

March 15, 2017 By Karl Leave a Comment

Tempura is deep-frying at its best. The cooking method creates a light batter that doesn’t soak up a ton of oil. That, paired with the types of foods you fry (no meat could equal vegetarian), makes for a light meal. That’s why the Japanese were always trying to kill Godzilla: because of all the tempera they could make. Enough to feed Tokyo.

Things that you’ll want to cook:

  • Shrimp—with belly muscles cut crosswise, so they lie flat (I was unsuccessful at this)
  • Scallops—big ones, split lengthwise
  • Onion—sliced 3/8” thick
  • Green pepper—sliced 3/8” thick
  • Carrots—angle sliced 3/8” thick
  • Sweet potato—sliced 3/8” thick
  • Lotus root—sliced 3/8” thick
  • Mushrooms (preferably whole shiitake)
  • Eggplant—sliced 3/8” thick
  • Green beans—that have been blanched
  • Shiso leaves—whole
  • And here’s an idea I just thought off: Bacon–sliced into 2″-long pieces

You can mix and match these ingredients; just use what you like.

What you’ll need for the dipping sauce (highly recommended):

  • 10 oz dashi
  • 3T low-sodium soy sauce
  • 2T mirin or mild sake

What you’ll need for the batter:

  • 2 egg yolks
  • 7oz ice water—this coldness is important
  • 4 oz regular flour

What to do:

For the dipping sauce:

  • Combine the three ingredients and bring to a boil.
  • Keep warm until you serve the meal. You may want to give each person a small bowl of dip.

For the shrimp, veggies, etc.:

  • Prepare the shrimp (or scallops) and ensure they’re dry.
  • Slice the vegetables and ensure they’re dry
  • If you’re cooking green beans, blanch them for a bit and dry them.
  • In other words, get everything you’re going to fry prepped, dried and ready to go.
  • At this point, you’ll want to heat up about 1-2” of vegetable oil in a safe pan to 325-340 degrees.

For the batter:

  • Put the two egg yolks in a medium-size mixing bowl
  • Add the ice-cold water and mix them—do not beat the eggs
  • Add all of the flour and mix lightly (batter will be lumpy, but that’s OK)

Now you’re ready to fry:

  • Dip a piece of whatever you’re going to fry in the batter.
  • Shake off extra batter.
  • Place in hot oil and cook for 3 minutes or so.
  • Drain on paper towels when done.
  • Repeat until everything’s cooked and you’re ready to eat.
  • * Note: shiso leaves get batter only on one side, and about 1.5 minutes in the oil.

Serve with plain Japanese rice.

 

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Filed Under: Appetizers & cheese, Japanese, Low carb/Low GI/Low GL, Seafood, Vegan, Vegetarian

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