Japanese Tempura Sauce Food

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.

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.

JAPANESE TEMPURA SAUCE

Steps:

• In a saucepan, mix all ingredients and bring to a rapid boil.
• Remove from heat and cool before serving in individual dishes alongside a platter of tempura.

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.

JAPANESE TEMPURA SAUCE - TEN TSUYU

Steps:

• Mix the dashi, Mirin, salt, and Usukuchi or shoyu in a saucepan, and heat to boiling.
• Add the katsuobushi flakes, and continue boiling for 1 minute
• Strain the mixture through a cheese cloth or a coffee filter.
• Add finely grated tangerine skin or orange skin, and mix well.
• Allow to cool.

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.

JAPANESE TEMPURA

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.