Tempura

Fish recipes

Tempura(1 servings)

In the 1700s, tempura was a convenient dish which was very available for ordinary people at food stalls.It is a high-quality dish now.I cooked Tempura.I was able to cook it very deliciously.

Ingredients

• 1 shrimps
• 1/4 eggplant
• 1 shitake mushrooms
• 1 sand borer
• 1 ao-jiso green perilla leaves

▼Tempura batter

• 1 cup(200ml) 1 beaten egg mixed with cold Dried-bonito soup stock
• 1 cup(200ml) flour
• Flying oil 500ml
• Flying oil 500ml

▼Cookwear

• rack

Directions

1. Devein unshelled shrimp. Leave the shell near the tail,peel a husk.



2. Cut the eggplants in quarter and cut it in the shape of a fan.



3. Remove the shitake mashrooms.Cut the cap like the form of the flower.



4. Pat dry the ao-jiso leaves.



5. As for the egg-water(1 egg + Dried-bonito soup stock) and the flour, the same amount is basic.Put the egg-water into a bowl and mix well,add the flour and stir 5 to 6 times with large chopsticks.Some flour left is all right.



6. Put the flying oil 500ml into a pot,heat it to between 170 and 180 degrees.Batter the shrimp.Let the excess batter drip out,then fry.Only fry the back side of the ao-jiso leaves.Batter the eggplant and shitake mashroom,sand borer.



7. If a popping sound decreases and it looks crisply,remove from the oil.Place it on a rack.without stacking, and let the excess oil drain.Quickly serve on a serving dish.