TEMPURA
INGREDIENTS:
12 pcs jumbo shrimp
11 oz or 300g squid (body)
12 pcs fresh shiitake mushrooms
12 pcs shishi-togarashi peppers
16 pcs shiso leaves
Flour for coating
1 cup grated radish to serve
TEMPURA BATTER:
1 pc lightly beaten egg mixed with cold water to make 1 1/4 cups
1 1/4 cups all-purpose flour, sifted
Vegetables oil for deep-frying
TEMPURA SAUCE:
1/2 oz. or 15g dried bonito flakes
1 cup water
1/4 cup mirin
1/4 cup light shoyu
Method:
1.) Prepare the sauce first. Place all the ingredients for the sauce in a pan & bring to a boil over medium heat. Remove from heat & allow to cool. Strain.
(2.) Remove the heads from the shrimp. Shell & devein but leave the tails on. Cut out only the hard part from the center of the tail. Press tails with a knife to squeeze out excess liquid. Make 2-3 cuts on the undersides of the shrimp to prevent them from curling uo during cooking.
(3.) Peel the squid. Cut lengthwise into three & then crosswise into three slices of approximately 3/4" x 1 1/2" or 2cm x 4cm. Score each piece vertically twice.
(4.) Wipe the caps of the shiitake mushrooms with a damp cloth. Cut the off the stems.
(5.) Wash the shishi-toagarashi peppers & dry well. Trim the stems & make a slash down of each to prevent oil from spattering during cooking.
(6.) Wash the shiso leaves and dry well. Cut off the stems.
(7.) Start heating the oil gradually. While it is heating, prepare the batter. Mix the egg & cold water well. Add all the sifted flour at once and fold in & only lightly with cooking chopsticks, as if drawing crosses in the batter. add an ice cube.
(8.) Transfer half of the batter to another bowl and refrigerate until needed. This prevents the mixture from becoming sticky.
(9.) Dip the tip of the chopsticks in the first batch of batter and drop a small amount into the hot oil. When it sinks halfway then immeditely breaks up, the temperature has reached 350 degree Fahrenheit or 180 degree Centigrade & the oil is ready.
(10.) Dip the shrimp in flour, then dust off the excess. Dip in the batter and slide gently into the hot oil. Cook in small quantities, not allowing the shrimp to cover more than half of the surface of the oil. When the shrimp turn a crispy golden color, drain and place separately on a rack. Deep-fry the squid in the same way.
(11.) When all the squid pieces have been cooked, turn off the heat to allow the temperature of hot oil to fall slightly to about 340 degree Fahrenheit or 170 degree Centigrade. Add the second batch of batter to the first. Turn the heat back on the and deep-fry the shiitake mushrooms and shishi-togarashi.
(12.) Lower the heat slightly. Dip the back of the shiso leaves in the flour, then in batter again. Place two leaves together and dip in the again. Deep-fry until crisp.
(13.) Arrange the tempura on a serving dish. Pour the tempura sauce into serving bowls and place a small mound of grated radish in the center of each. Serve immediately. Dip the tempura in the sauce before eating.
