Making Own Umami and Crunchy Tempura

Material:

Monodon shrimp tails 2 (without head)

1 Japanese eggplant fruit

2 pieces shiitake mushrooms, cut the stem

Shishito chilli 2

Tempura sauce:

250 ml Dashijiru *)

30 ml soy sauce

30 ml vinegar (mirin)

1 tablespoon grated ginger

4 tablespoons grated white radish

Mixed flour:

200 ml of water ice

1 egg yolk of chicken

150 g of cooking shellfish



How to make:

Tempura sauce: Heat the dashijiru in a pan, add soy sauce and vinegar. Bring to a boil. Lift.

Divide grated white radish with the same size with a cone. Placed above the grated radish grated ginger.

Peel shrimp, reserving his tail. 3-4 slivers of her lower abdomen that does not bend when the shrimp are fried.

Cut eggplant into 2 parts. Cut each in half and slivers of up to 3-4 in a fan shape.

Flour mixture: Pour ice water into a bowl and add egg yolks and mix well.

Add the flour and stir with a chopstick. Do not stir too strongly because the dough will clot Heat the oil until the temperature reaches 170 C.

Enter one by one input eggplant, shiitake mushrooms, chili (shishito) into the flour mixture and fried everything.

Especially for shrimp, shrimp tails that bear only the body are immersed in oil. Fry until cooked. Lift, drain.

Serve with sauce and grated radish and ginger has been established.

Serves 2



*) Dashijiri

Material:

15 cm Seaweed (Kombu)

60 gr Katsuo Bushi (Dried Bonito Flakes)

Water 1.000 ml

How to make:

Clean the seaweed with a damp cloth to remove dirt or salt. Let soak in the bowl for 30 minutes.

Move the water and seaweed into a saucepan and heat to the fire was. When visible foam emerged from the bottom of the pot, lift the seaweed. Do not boil the water with seaweed contained.

When the liquid started foaming, add the bonito flakes and reduce the heat. Let the liquid boil for a few minutes and lift the foam

Turn off the fire. While Flake was at the bottom of the pan, strain the broth with a strainer to get the Dashi. Now is dashi number where 1 is best for clear soup (miso soup).

Boil 4 cups of water and Bonito flakes.

When the liquid begins to boil reduce the heat and let stand for 7-8 minutes. This is dashi 2 numbers that can be used for stew dishes, noodles and sauces.

For 1 liter