Tempura Bowl Tempura Bowl Bashny.Net

INGREDIENTS
Serves: 2
4 shrimp
Sweet potatoes
mushrooms
green beans
Kabocha
pumpkin Figure
Tempura Batter:
1 egg
½ cup soda water, cold
½ cup of flour for baking cakes
Oil for frying
Dipping sauce:
1 tablespoon soy sauce
1 tablespoon mirin
Optional:
¼ cup of hot water
1 teaspoon of Dashi pellets (pellets Japanese stock)
PREPARATION
1. Prepare the prawns by removing the skin and deveining. Make 4 slits in the abdomen. Flip shrimp on the side and diagonally cut more slits 4 on each side. (This will keep the shrimp directly when cooked.)
2. In a medium bowl, whisk eggs and soda.
3. Heat a pot of oil to 350F / 180 ° C. Then add the flour and mix for baking, but keep it massively. Do not over-mix.
4. Dredge shrimp tail up and carefully put in the frying oil. Fry for 2-3 minutes or until fully cooked shrimp.
5. Place the tempura on a paper towel to absorb oil.
6. For the dipping sauce, mix the soy sauce and mirin. When used, dissolve the dashi in hot water and add the soy sauce and mirin.
7. Arrange assorted tempura on the rice bowl.
8. Enjoy!

INGREDIENTS
Servings: 2
4 shrimp
Sweet potato
Mushrooms
Green beans
Kabocha pumpkin
Rice
Tempura batter:
1 egg
½ cup soda water, cold
½ cup cake flour
Oil for frying
Dipping sauce:
1 tablespoon soy sauce
1 tablespoon mirin
Optional:
¼ cup hot water
1 teaspoon dashi granules (Japanese stock granules)
PREPARATION
1. Prepare shrimp by taking off shell and deveining. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
2. In a medium bowl, beat egg and soda water.
3. Heat a pot of oil to 350˚F / 180˚C. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
4. Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked.
5. Place tempura on paper towel to absorb oil.
6. For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
7. Arrange assorted tempura on a bowl of rice.
8. Enjoy!