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Tempura batter
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1
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cup
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Tempura flour or cake flour
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1/2
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cup
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water
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1
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large egg
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Condiments
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10
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tablespoons
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Temtsuyu (Tempura dipping sauce)
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2
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cups
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Miso soup
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some
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pickles
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Tempura batter
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Never over-mix Tempura batter. Otherwise you'll have hard Tempura batter around shrimp/vegetable when fried.
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Frying Tempura
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While frying, be sure to keep pieces of shrimp/vegetable apart each other in a large skillet.
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Tempura
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Peel off shrimp skin, slit along spine with about 2/3 inch in depth, slightly open the slit, and remove a black dorsal vein.
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Make several cuts lengthwise with Okura. These cuts will prevent from burst while frying.
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Remove Shiitake mushrooms stem and slit a cross at the top.
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Tempura batter
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Prepare a small bowl.
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In the bowl, bring an egg, remove chalaza and then whisk. Don't skip the chalaza removal process for a better tasting result. Use chopsticks for removal.
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Using a fine mesh strainer, strain the whisked egg into another small bowl to smooth it out removing the remaining of egg and chalaza, and set aside. You may need to use a spoon to beat out whisked egg through strainer.
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In a medium size bowl, bring Tempura flour, water and the whisked egg.
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Frying Tempura
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Prepare a large deep skillet. Heat 3.5 inch deep oil to 340 degrees F.
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Bring shrimps in the prepared Tempura batter, put batter around shrimps, and bring the all shrimps quickly into the skillet one at a time.
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Fry shrimps for about 7 minutes or until the surface gets light brown. Bring shrimps on paper towel draining oil off.
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Bring Okura and Shiitake in the prepared Tempura batter, put batter around them, and bring them quickly into the skillet one at a time.
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Fry Okura and Shiitake mushrooms for about 3 to 5 minutes or until the surface gets light brown. Bring them on paper towel draining oil off.
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Finishing
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Bring half the prepared steamed rice into each of two large bowls.
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Pour 2 tablespoons of Tentsuyu all over the steamed rice in each bowl.
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Place the cooked shrimp, Okura and Shiitake mushrooms on top of the steamed rice. Pour 3 tablespoons of Temtsuyu all over the cooked Tempura in each bowl.
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Serve with Miso soup and pickled ginger, if desired.
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