Benihana Seafood Tempura Recipes

Steps:

• Soak the shiitake mushrooms in a bowl of warm water for 15 minutes. Remove stems, then dry the mushroom caps with paper toweling. Slice each cap with an 'X'. Set the mushrooms aside.
• Cut the squid into either 1/2-inch rings or 1 x 3-inch sheets. (If the latter, lattice-cut the squid meat to prevent curling in the fryer.) Dry and set aside.
• Peel the carrot and shred with a grater. Set aside. Cut the green pepper into 1/4-inch slices. Remove seeds from inside the rings. Set aside. Slice the potato into 1/4-inch slices. Set aside.
• In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
• Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
• NOTE - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer.

Steps:

• Peel and devein the prawns, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling).
• Sift the flour into a bowl, make a well in the center and add the iced water and egg yolk. Stir with chopsticks (or fork) until just combined. The batter should be slightly lumpy.
• Fill a deep heavy-based pan one third full of oil and heat to 350 degrees F, or until a cube of bread dropped into the oil turns golden in 15 seconds.
• Dip the prawns in flour to coat, shake off any excess, then dip in the batter. cook the prawns in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with tempura dipping sauce or soy sauce.
• Note: Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use plain flour, add a little extra water to help thin the batter.

Steps:

• Whisk together and add to cooked shrimp. Enjoy!

Steps:

• Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
• Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.

Steps:

• Heat griddle to about 350 degrees.
• Oil griddle with soybean oil.
• Place shrimp on the griddle and saute about 3 minutes on each side.
• Add garlic butter and soy sauce and continue to cook for 1 to 2 minutes longer.
• Sprinkle salt and pepper to taste.
• Squeeze juice from half a lemon over the shrimp.
• Remove from the griddle.

Steps:

• Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
• In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
• Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
• Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
• NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
• Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).