Dipping Sauce For Tempura Battered Vegetables Food

DIPPING SAUCE FOR TEMPURA VEGETABLES

Steps:

• Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root.
• Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week.

TEMPURA DIPPING SAUCE

Steps:

• In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

VEGETABLE TEMPURA WITH TOFU CHILI DIPPING SAUCE

Steps:

• Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).
• Mix tempura flour, with egg and water, add a small amount of ice.
• Heat up the frying oil. To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.
• Dip vegetable pieces in tempura mixture then place in oil. Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.
• Remove vegetables from oil with slotted spoon and place on paper towels to cool.
• For the Tofu chili dipping sauce:.
• Put tofu, egg yolk and sambal oalek in a blender. Start blender and slowly add oil in a steady stream. If you find the sauce too thick, add some water. Salt and pepper to taste.

TEMPURA BATTER & DIPPING SAUCE

Steps:

• 1. Mix dry ingredients well. Add very cold seltzer or beer until desired thickness is acheived. Mix in a little at a time. Mix gently to retain carbonation. Mixture should be used right away while the mixture has the most carbonation. Note: Add a 1/2 teaspoon of baking soda and buttermilk instead of beer or seltzer for a more bread like batter. Let sit a couple of minutes until bubbly Use right away while still bubbly for a crispier result.
• 2. Make sure the oil for frying is very hot or the food will soak up too much oil and be greasy and soggy. The bits of food should be small and will float to the top when done. They should be golden brown. The more done they are the longer they will stay crispy. Fry in small batches to retain the heat in the oil. Drain on paper towels serve on a plain or fancy paper doily. Serve immediately. Note: Make the batter in small batches so when the batter goes flat a new one can be made and more seltzer or beer can be added. I buy the small bottles of seltzer instead of the larger bottles. Bigger bottles lose their carbonation after awhile. For Gluten Free, try garbanzo (chickpea) flour.
• 3. Here is a traditional dipping sauce: Tamari (wheat free) or soy sauce (wheat and soy) A few drops of sesame oil A little water or sake to dilute 1/4 teaspoon of sugar (optional) Dash of cayenne or white pepper (optional) 1/2 teaspoon chopped scallion (green tops only) Mix well. Note: Use very little sake as it will make the sauce a slightly bitter. Add a couple of drops of lemon or orange juice for shrimp tempura. I promised this recipe to member Areatha and dedicate it to her! I hope all of you enjoy it~!

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.

TEMPURA DIPPING SAUCE

Steps:

• Mix (make sure instant dashi is thoroughly dissolved if using).
• Serve with food; store unused sauce in refrigerator.

DIPPING SAUCE FOR TEMPURA-BATTERED VEGETABLES

Steps:

• 1. Combine all ingredients in a food processor.
• 2. Pour mixture into a glass container - refrigerate.

JAPANESE TAKE-OUT TEMPURA WITH DIPPING SAUCE

Steps:

• To make the dipping sauce: Bring 1 cup of water to a boil and add the dashi. Boil for 3 minutes. Remove from the heat and add the remaining ingredients. Let cool and serve at room temperature.
• In a 2-3 quart pot set over medium-high heat, heat 2 inches of oil to 360º.
• To make the batter: Combine the egg and salt in a medium bowl and beat with a fork until mixed. Add the club soda and stir gently to mix. Sift the flour and cornstarch into the egg mixture and, using chopsticks or the handle of a wooden spoon, stir briefly to mix. Do not overmix. There will be lumps. It should be the consistency of heavy cream.
• To fry the tempura: Working with one type of food at a time, dip the vegetables, shrimp, or scallops in the batter one at a time, letting the excess batter fall back into the bowl. Carefully slide them into the hot oil. Work fast and fry no more than 6 or 7 pieces at a time to prevent the oil from plunging in temperature.
• Turn the pieces when they are slightly golden on the bottom, about 1 minute. Fry on the second side for about 30 seconds to 1 minute and carefully remove with a spider (an Asian-style slotted spoon) or slotted spoon and drain on paper towels.
• Here are some approximate frying times:.
• Zucchini = 1 1/2 minutes.
• Yellow squash = 1 1/2 minutes.
• Sweet potato = 2 minutes.
• Broccoli florets = 1 1/2 minutes.
• Small red onion = 1 1/2 minutes.
• Small mushrooms = 1 1/2 minutes.
• Shrimp = 1 1/2 to 2 minutes.
• Scallops = 1 1/2 to 2 minutes.
• Return the oil to 360º and carefully add another 6 or 7 pieces of tempura.
• Fry the remaining ingredients in the same manner.
• Serve the tempura hot with the dipping sauce, or with salt and freshly squeezed lemon. Grated daikon should be served alongside the fried vegetables. It can be added to the dipping sauce or on top of the vegetables.
• Variation: Other vegetables to try are carrots, asparagus, and green beans. Cook them first in boiling water for about 1 minute, then put them in an ice bath to stop the cooking. Line up 4 or 5 carrots, asparagus, or green beans, side by side, and run a wooden skewer through them to connect. Dip them in the batter and fry them, then remove the skewer after frying. Other seafood possibilities include cod, crab and squid.
• Make ahead: The dipping sauce can be kept for up to 1 week in the refrigerator.