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12
ounces fresh or frozen shelled medium shrimp or scallops
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1
small sweet potato, peeled and sliced 1/4 inch thick
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1
cup halved fresh mushrooms or 1-inch cubed eggplant
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3
ounces fresh green beans or fresh asparagus, cut into 2-inch pieces
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3
green onions, cut into 2-inch pieces
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3/4
cup parsley sprigs
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Tempura Dipping Sauce (see recipe below)
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Tempura condiments (optional); grated gingerroot, grated daikon, or lemon or lime wedges
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Cooking oil for deep-fat frying
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1
slightly beaten egg yolk
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1
cup ice water
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1
cup all-purpose flour
1. Thaw shrimp or scallops, if frozen; rinse. Using paper towels, thoroughly dry seafood, vegetables, and parsley. Prepare Tempura Dipping Sauce and Tempura condiments, if desired. In a wok, deep-fat fryer, or 2-quart saucepan, heat 1-1/2 to 2 inches oil to 365 degree F.
2. Just before frying, prepare batter. In a medium mixing bowl mix egg yolk and ice water. Add flour; stir just until combined.
3. To serve, give each person a small bowl of sauce. Pass condiments; add to sauce, as desired. Dip seafood, vegetables, and parsley into batter. Fry, a few pieces at a time, for 2 to 3 minutes or until light golden, turning once. Remove from oil; drain well. Dip into sauce mixture. Makes 6 servings.
Yield: 1-1/2 cups
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1
cup Dashi
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1/4
cup sake or dry sherry
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1/4
cup soy sauce
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1
teaspoon sugar
In a saucepan combine 1 cup Dashi (see recipe below), sake or dry sherry, soy sauce, and sugar. Bring to boiling; stir until sugar dissolves. Serve warm. Makes 1-1/2 cups.
- Servings Per Recipe 6,
- Calories 355,
- Protein (gm) 17,
- Carbohydrate (gm) 23,
- Fat, total (gm) 21,
- Cholesterol (mg) 121,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 8,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3936,
- Vitamin C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 713,
- Potassium (mg) 301,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Yield: 4 cups
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4 1/4
cups water
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1
3 1/2 inch square of dried kelp (konbu)
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1/2
cup bonito flakes (katsuo-bushi)
In a medium saucepan bring 4 1/4 cups water and 1, 3 1/2-inch square of dried kelp (konbu) to boiling; immediately remove kelp. Stir in 1/2 cup bonito flakes (katsuo-bushi). Remove from heat; let stand for 2 minutes. Strain through a sieve lined with cheesecloth. Store in the refrigerator for up to 3 days. (Do not freeze.) Use Dashi as directed in recipe. Makes 4 cups. (Tip: When you are in a hurry, substitute dashi-no-moto prepared according to package direction for dashi.)
- Servings Per Recipe 6,
- Calories 355,
- Protein (gm) 17,
- Carbohydrate (gm) 23,
- Fat, total (gm) 21,
- Cholesterol (mg) 121,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 8,
- Polyunsaturated fat (gm) 8,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 3936,
- Vitamin C (mg) 17,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 713,
- Potassium (mg) 301,
- Calcium (DV %) 61,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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