Resep Tempura Gurih dan Renyah Ala Jepang

Ingredients:
2 tail tiger shrimp (without heads)
1 Japanese eggplant fruit
2 pieces of shiitake mushrooms, cut the stems
2 chilies shishito

Tempura sauce:
250 ml Dashijiru *) (see below how to create Dashijiru)
30 ml soy sauce
30 ml vinegar (mirin)
1 tablespoon grated ginger
4 tablespoons grated white radish

Flour mixture:
200 ml of ice water
1 whole chicken egg yolk
150 g flour tempura

How to make:

Tempura Sauce:
1. Dashijiru Heat in a saucepan, add the soy sauce and vinegar. Bring to a boil. Remove from heat.
2. Separate grated white radish with the same size with a conical shape. Placed above the grated radish grated ginger.
3. Peel shrimp, leaving tails. Crate-crate 3-4 bottom of the stomach so that when fried shrimp are not curved.
4. Cut eggplant into 2 parts. Cut each in half and slice-shaped slices of 3-4 parts up like a fan.

Flour mixture:
1. Pour ice water into a bowl and add the egg yolks and stir until blended.
2. Add the flour and stir with chopsticks. Do not stir too strong because the dough will clot Heat the oil until the temperature reaches 170 C.
3. Enter one by one input eggplant, shiitake mushrooms, peppers (shishito) into the flour mixture and fry it all.
4. Especially for shrimp, hold the shrimp's tail so that only the body are immersed in oil. Fry until cooked. Remove and drain.
5. Serve with sauce and grated radish and ginger that has been formed.

Serves 2


*) Dashijiri

Ingredients:
15 cm Seaweed (Kombu)
60 g Katsuo Bushi (Dried Bonito Flakes)
1.000 ml Water

How to make Dashijiri:
1. Clean the seaweed with a damp cloth to remove dirt or salt. Let soak in the bowl for 30 minutes.
2. Move water and seaweed into a pan and heat with fire is. When visible foam emerged from the bottom of the pan, lift the seaweed. Do not boil the water with seaweed in it.
3. When the liquid starts foaming, add the bonito flakes and reduce the flame. Let the liquid boil for a few minutes and remove foam
4. Turn off the flame. When the flakes at the bottom of the pan, strain the broth through a sieve to get Dashi. Now is the dashi number 1 is where the most good for clear soup (miso soup).
5. Boil 4 cups water and Bonito flakes.
6. When the liquid begins to boil reduce the flame and let stand for 7-8 minutes. This is dashi number 2 which can be used for stew dishes, noodles and sauce.

To 1 liter