Back to 2 servings 4 Prawns 4 slice purple sweet potato 2 slice lenkon 2 slice shiso 2 Shiitake mushrooms 1 Chikuwa fish cake, *1 optional Oil for deep frying 50 g Plain flour 75 ml Ice cold water 1 tbsp Kewpie mayonnaise 1 cup Water 0.5 tbsp Dashi powder 0.25 cup Mirin 0.25 cup Soy sauce 0.25 cup grated daikon
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Prepare the prawn and vegetables and set aside. *22 Step 2: Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don't over-mix or it will be too gooey).3 Step 3: Set aside in fridge until all ingredients and oil is ready.4 Step 4: Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.5 Step 5: Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.6 Step 6: When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.7 Step 7: When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.8 Step 8: Continue to coat and fry each ingredient until all done.9 Step 9: Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).10 Step 10: Add the water, soy sauce, and dashi powder and bring to a boil.11 Step 11: Place the sauce in a bowl and allow it to cool down then serve with the Tempura.12 Step 12: Pour about 1/4 cup of Tentsuyu in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. *3getsaucepan.com/r/306ffc1c-798e-48b3-a24c-c878801e8f10 · Original: https://www.chopstickchronicles.com/tempura/
