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Categories:Viewed: 33 - Published at: 4 years ago
Ingredients
- 8 to 12 Shrimp
- 1 Squid
- 2 Eggplants (small)
- 2 Bell peppers
- 150 grams Kabocha squash
- 200 ml a. Dashi stock
- 7 tbsp a. Soy sauce
- 2 tbsp a. Sake
- 3 tbsp a. Mirin
- 3 tbsp a. Sugar
- 200 ml b. White flour
- 170 ml b. Cold water
- 1 b. Beaten egg
- 4 servings Plain cooked rice
Method
- Take the digestive tracts out of the squid and shrimp and pat dry with paper towels.
- Cut the vegetables into easy to eat pieces.
- Combine the ingredients marked a.
- (dashi stock, soy sauce, sake, mirin, sugar) and simmer for about 5 minutes to reduce a bit.
- Put the ingredients marked b.
- (flour, water, beaten egg) in a bowl and mix together lightly to make the batter.
- Dip the vegetables, shrimp and squid in the batter and fry in oil.
- Dip the fried vegetables, shrimp and squid tempura in the tentsuyu sauce made in Step 2, mound on top of rice and pour over more sauce, and it's done.
