ULTIMATE TEMPURA BATTER & TENTSUYU DIPPING SAUCE
I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and it was WONDERFUL! My whole, non-cultural family loved it, even my brother who hardly eats anything (besides mac & cheese and McDonald's) said it was awesome! EDIT: Site editors added complementary sauce recipe on 10/4/21.
Provided by Esuka
Categories Vegetable
Time 35m
Yield 25-35 vegetable pieces
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.3, Sodium 45.1, Carbohydrate 6.8, Fiber 0.2, Sugar 0.1, Protein 1.2
DIPPING SAUCE FOR TEMPURA VEGETABLES
This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
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
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.
Provided by CRIMSON667
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g
TEMPURA BATTER & DIPPING SAUCE
Dedicated to member Areatha who requested a tempura recipe. : ) This batter is terrific for seafood, veggies, or tofu. There are several good recipes for tempura, however, I found this one to be the one we like the most. I hope you like it too. Included is a dipping sauce to enhance the experience. I hope you enjoy this recipe!
Provided by Suzy MacFarland
Categories Seafood
Time 20m
Number Of Ingredients 12
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~!
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
SOFT SHELL CRAB WITH TEMPURA BATTER AND DIPPING SAUCES
Steps:
- For Tempura Batter: Whisk together ingredients. Can be used for up to 1 hour. Keep cold!
- For Crabs: Heat 1/4-inch of corn or peanut oil in a heavy skillet until very hot but not smoking. Fry the crabs in batches for about 2 minutes on the first side, then turn and fry for another minute. The crust should be golden. Be prepared the crabs will split when you fry them; a splatter screen will come in handy.
- Drain on paper towels and serve with dipping sauces.
- For Balsamic Syrup: Put all ingredients together and reduce over medium heat, down to 1/4 of its liquid. Strain and discard onion.
- For Red Pepper Syrup: Combine all ingredients in a saucepan. Reduce down to 3/4 of a cup. Thicken with the arrowroot.
- For Wasabi Cream: Dissolve Wasabi in water. Whisk in creme fraiche and lemon juice. Season with salt.
VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
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.;
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.
TEMPURA DIPPING SAUCE
Make and share this Tempura Dipping Sauce recipe from Food.com.
Provided by Stewie
Categories Soy/Tofu
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together.
- This can be warmed for serving or served at room temperature.
- Usually about 1 1/2 tablespoon of grated daikon (white radish) is added to the sauce for flavor before dipping the tempura into it.
Nutrition Facts : Calories 17.7, Sodium 1200.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 2.2
VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Provided by Good Food team
Categories Dinner, Snack, Starter, Vegetable
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium
TASTY SHRIMP TEMPURA AND SAKE DIPPING SAUCE
Delicious tempura shrimp made just like it is at our favorite restaurant. The dipping sauce is a wonderful complement to the mild taste of the shrimp.
Provided by Marcy McClure Mock
Categories Appetizers and Snacks Seafood Shrimp
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 488.8 calories, Carbohydrate 57.8 g, Cholesterol 223.8 mg, Fat 14 g, Fiber 2.2 g, Protein 27.5 g, SaturatedFat 2.3 g, Sodium 3814 mg, Sugar 2.8 g
TEMPURA DIPPING SAUCE
Has a milder flavor, not too sweet or too much soy. Serve with tempura shrimp or vegetables or vegetable pancakes as a dipping sauce.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix (make sure instant dashi is thoroughly dissolved if using).
- Serve with food; store unused sauce in refrigerator.
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SHRIMP TEMPURA DIPPING SAUCE - SIMPLY HOME COOKED
From simplyhomecooked.com
Estimated Reading Time 3 mins
- In a small saucepan add 1 teaspoon of Hon Dashi powder, 2 teaspoons of granulated sugar, and 3/4 cups water. Bring it to a boil for about 2 minutes.
- Remove from heat then pour in 3 tablespoons of low sodium soy sauce and 2 tablespoons of Mirin. Give it a good thorough mix and serve with shrimp tempura or make your own tempura batter for fried vegetables.
VEGETABLE TEMPURA WITH DIPPING SAUCE | RICARDO
From ricardocuisine.com
Servings 6Total Time 45 minsCategory Appetizers
- Spear the vegetables on the ends of the skewers, the snow peas 3 per skewer and the other vegetables 1 piece per skewer. Set aside.
- In a bowl, combine the dry ingredients. In another bowl, combine the ice water and egg whites. Add the dry ingredients and whisk until batter is smooth, about 1 minute.
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