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Categories:Viewed: 56 - Published at: 4 years ago
Ingredients
- 3 tablespoons mirin (sweet cooking wine)
- 1/2 cup dashi
- 5 tablespoons light soy sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 6 cups cooking oil
- 1 egg yolk
- 1 cup water
- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons cornstarch or potato flour
- 1 1/2 pounds green beans, washed and ends trimmed
Method
- Combine all ingredients for tempura sauce in a saucepan and bring to a boil over medium heat.
- Remove from the heat and let cool to room temperature before serving.
- Heat oil in a fryer to 340 degrees F.
- In a large bowl beat egg yolk with water until thoroughly combined.
- Quickly stir in flour and cornstarch or potato flour, using as few strokes as possible to combine.
- It's o.k.
- if there are still a few lumps in the batter.
- Refrigerate the batter for 30 minutes.
- *Nobu's tip: all tempura batter ingredients should be at room temperature when mixed.
- After the batter is mixed it should be refrigerated for 30 minutes before using.
- Working in batches, quickly dip the green beans in the batter and, using tongs, transfer to the hot cooking oil.
- Cook until crisp and light golden brown, about 1 to 2 minutes.
- Using tongs or a slotted spoon, transfer to a draining rack or plates covered with paper towels to drain.
- Serve immediately.
