Tempura Dipping Sauce 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.

TEMPURA DIPPING SAUCE

Steps:

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

TEMPURA

Steps:

• In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
• 4 servings
• In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
• Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.

SHRIMP TEMPURA WITH SOY SAKE DIPPING SAUCE

Steps:

• Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
• Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
• Make the Tempura batter: Put 1 cup of rice flour in a bowl and pour in the seltzer. Stir with a whisk to get out all the lumps. Add the egg yolk and blend it in well. The batter should be the consistency of heavy cream. Flavor with sesame oil, if using.
• Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep fryer. Dry the shrimp well. Dust the shrimp in flour to soak up any remaining moisture, shake off excess. Dip the shrimp into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.

TEMPURA DIPPING SAUCE

Steps:

• Mix together 1 cup dashi (page 60), 3/4 cup soy sauce, 1/4 cup plus 2 teaspoons mirin (Japanese cooking wine), 4 1/2 tablespoons lemon juice, and 1 1/2 teaspoons grated peeled fresh ginger in a bowl to combine.

TASTY SHRIMP TEMPURA AND SAKE DIPPING SAUCE

Steps:

• Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
• Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
• Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

SESAME TEMPURA GREEN BEANS WITH SOY DIPPING SAUCE

Steps:

• Heat 2 inches oil in a 4-quart heavy pot over moderate heat until a deep-fat thermometer registers 365°F.
• While oil is heating, make dipping sauce by stirring together soy sauce, lime juice, and sugar until sugar is dissolved. 3Whisk together flour and sesame seeds and whisk in beer until batter is smooth.
• Toss about 10 beans in batter until coated. Add to oil 1 at a time (to keep separate) and fry, turning, until golden, about 1 1/2 minutes. Transfer with tongs to paper towels to drain and sprinkle with salt to taste. Coat and fry remaining beans in same manner.
• Serve beans with dipping sauce.

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.

SHRIMP TEMPURA WITH DIPPING SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
• While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
• When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
• Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
• NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
• DIPPING SAUCE: Mix all ingredients in a medium bowl.