Benihana Tempura Dipping Sauce Food

BENIHANA VEGETABLE TEMPURA

Steps:

• Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
• In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
• Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
• Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
• NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
• Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).

BENIHANA TEMPURA DIPPING SAUCE

Steps:

• Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
• Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.

BENIHANA SHRIMP SAUCE

Steps:

• Whisk together and add to cooked shrimp. Enjoy!

BENIHANA GINGER DIPPING SAUCE

Steps:

• Combine all ingredients in blender and process until smooth.

JAPANESE BASIC TEMPURA SAUCE

Steps:

• Put dashi, mirin, soy sauce, and sugar in a sauce pan and mix well.
• Bring to a boil on medium heat.
• Stop the heat and let it cool.
• Serve into individual small bowls.
• Add grated daikon.

BENIHANA SEAFOOD DIABLO

Steps:

• Pour all Diablo sauce ingredients in a pan. Stir the mixture well.
• Put the pan on low heat and simmer for a couple of minutes.
• Remove from the heat and cool the mixture.
• Heat the oil in a frying pan or flat grill until very hot and stir-fry the seafood for 2 minutes.
• Add the vegetables and stir-fry for 2 minutes.
• Add udon noodles in the pan and stir-fry 1 minute.
• Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add diablo sauce.
• Stir the noodles well and fry them for a few minutes.

BENIHANA'S GINGER SAUCE

Steps:

• chop onion and grate ginger on a cheese grater or micro plane other wise it's kinda fiberous.place all ingredients in a food processor and pulse until well blended.

VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
• When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
• Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.