JAPANESE TEMPURA
This recipe was given to me in Japan to go along with the tempura sauce recipe #163426. The Japanese word for breading the tempura is "kolomo" which is an old word that means to dress/wear, so these veggies get to be dressed before they are fried :-) I just guessed how much vegetables can be covered with this recipe- we fried about as much as would fit into a gallon sized ice cream bucket, including the fish. The vegetables we used were: potatoes, carrots, onions, mushrooms, zucchini, pumpkin, asparagus, and eggplant, but you can use virtually anything.
Provided by Random Rachel
Categories Asian
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Wash and chop your fresh vegetables into 1/4 inch thick slices (they look prettier if you cut them at an angle.) Potatoes, cabbage, onions and carrots should be shredded, not sliced. Set aside.
- Slice the fish into pieces about 1/4" x 1" x 2", set aside.
- Pour about 1 1/2 to 2 inches of oil into a wide pot or frying pan, heat on medium.
- Meanwhile, mix flour, salt and enough water to form a thin batter. (The consistency should be between that of pancakes and crepes.).
- Once the oil is warm enough, toss a handful of veggies into the batter. Fish out individual pieces (unless it's shredded, then pull out palm sized clumps) with chopsticks (or tongs) making sure they are thoroughly coated. Carefully drop into the oil. Turn after a minute or two, depending on what you are cooking, to brown both sides. They are done when a chopstick can easily pierce through to the other side.
- Set aside onto a serving plate; continue to coat and fry the remaining veggies and then the fish. Serve hot with tempura sauce.
Nutrition Facts : Calories 142.2, Fat 0.4, SaturatedFat 0.1, Sodium 292.6, Carbohydrate 29.8, Fiber 1.1, Sugar 0.1, Protein 4
JAPANESE TEMPURA SALAD WITH GINKGO NUTS
Steps:
- In a large bowl, combine the shelled and deveined shrimp, baby corn, ginkgo nuts, sugar peas, mushrooms and red onion. Cover with plastic film and refrigerate for no longer than 1 hour. Salad should be only slightly cooler than room temperature. In a small bowl, combine mirin or sherry, soy sauce, ginger, sugar and salt. Mix well, pour over salad and toss lightly. Combine shredded spinach and cilantro, and divide among 6 salad plates. Top with salad equally divided.
JAPANESE TAKE-OUT TEMPURA WITH DIPPING SAUCE
Tempura, the classic Japanese dish of lightly battered and fried vegetables and seafood, reflects all the essential qualities of Japanese cooking using the freshest ingredients and paying close attention to the details and techniques employed. The best tempura is light, crispy, and not greasy. Making it is really not that complicated and is best done as a group activity, so rally the troops. Round up a few hands to cut vegetables while you dip and fry. You'll be an expert at making tempura in no time. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 2h
Yield 70 appetizer pieces, 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 201.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 57.4, Sodium 1012.6, Carbohydrate 33.1, Fiber 4.8, Sugar 4.7, Protein 13
JAPANESE BASIC TEMPURA SAUCE
I got this recipe from http://http://japanesefood.about.com and it's the best that I've tried so far. *Daikon gives it the taste that I was looking for. I suggest that you don't leave it out.
Provided by monmamoni
Categories Japanese
Time 5m
Yield 1 1/2 cups, 5 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 19.3, Sodium 877, Carbohydrate 2.8, Fiber 0.1, Sugar 1.7, Protein 1.6
More about "japanese tempura salad with ginkgo nuts food"
17 TRADITIONAL JAPANESE SALADS - INSANELY GOOD
From insanelygoodrecipes.com
HOW TO MAKE KALE TEMPURA SALAD | EPICURIOUS
From epicurious.com
JAPANESE GINGKO NUT RECIPES (GINNAN - ぎんなん) - BEST …
From bestlivingjapan.com
Estimated Reading Time 6 mins
SALMON TEMPURA WITH DAIKON SALAD RECIPE | FOOD NETWORK
From foodnetwork.com
Author Hans RockenwagnerSteps 13Difficulty Intermediate
JAPANESE SALAD WITH TEMPURA PRAWNS - PACIFIC WEST
From pacificwest.com.au
JAPANESE UDON NOODLE GINKGO NUT TEMPURA STOCK PHOTO (EDIT …
From shutterstock.com
GINKGO NUT RECIPE - COOKEATSHARE
From cookeatshare.com
JAPANESE UDON NOODLE GINKGO NUT TEMPURA STOCK PHOTO (EDIT …
From shutterstock.com
JAPANESE UDON NOODLE GINKGO NUT TEMPURA STOCK PHOTO …
From shutterstock.com
WHAT IS TEMPURA - A GUIDE TO JAPANESE TRADITIONAL CUISINE
From questionjapan.com
TEMPURA | SUTAN IS THE BEST SINGER WITH ASPARAGUS! | JAPANESE …
From youtube.com
SUMMER-VEGETABLE TEMPURA | SAVEUR
From saveur.com
JAPANESE TEMPURA SALAD WITH GINKGO NUTS- WIKIFOODHUB
From wikifoodhub.com
WHAT IS TEMPURA AND HOW IS IT MADE? - ALLRECIPES
From allrecipes.com
GINNAN: GINKGO NUTS – JAPAN FOOD STYLE
From japanfoodstyle.com
JAPANESE UDON NOODLE WITH GINKGO NUT TEMPURA FOR …
From shutterstock.com
TEMPURA (天ぷら) - FOOD IN JAPAN
From foodinjapan.org
TEMPURA TOFU ON SMASHED CUCUMBER WITH SESAME OIL AND GINGER
From delectabilia.com
7 COLORFUL AND CRISP JAPANESE SALADS - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love