Dipping Sauce For Tempura Battered Vegetables Recipes

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.

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.

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.

Steps:

• 1. Mix dry ingredients well. Add very cold seltzer or beer until desired thickness is acheived. Mix in a little at a time. Mix gently to retain carbonation. Mixture should be used right away while the mixture has the most carbonation. Note: Add a 1/2 teaspoon of baking soda and buttermilk instead of beer or seltzer for a more bread like batter. Let sit a couple of minutes until bubbly Use right away while still bubbly for a crispier result.
• 2. Make sure the oil for frying is very hot or the food will soak up too much oil and be greasy and soggy. The bits of food should be small and will float to the top when done. They should be golden brown. The more done they are the longer they will stay crispy. Fry in small batches to retain the heat in the oil. Drain on paper towels serve on a plain or fancy paper doily. Serve immediately. Note: Make the batter in small batches so when the batter goes flat a new one can be made and more seltzer or beer can be added. I buy the small bottles of seltzer instead of the larger bottles. Bigger bottles lose their carbonation after awhile. For Gluten Free, try garbanzo (chickpea) flour.
• 3. Here is a traditional dipping sauce: Tamari (wheat free) or soy sauce (wheat and soy) A few drops of sesame oil A little water or sake to dilute 1/4 teaspoon of sugar (optional) Dash of cayenne or white pepper (optional) 1/2 teaspoon chopped scallion (green tops only) Mix well. Note: Use very little sake as it will make the sauce a slightly bitter. Add a couple of drops of lemon or orange juice for shrimp tempura. I promised this recipe to member Areatha and dedicate it to her! I hope all of you enjoy it~!

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

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.

Steps:

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

Steps:

• In a large bowl place the egg yolks.
• Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
• Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
• To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
• Coat selected large vegetables in batter and fry for a minute or two on each side.
• To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.