Tempura Platter & Matcha Recipe

Tempura Platter & Matcha Recipe

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Tempura Platter & Matcha

by Lemon Drop from A Recipe Reborn

“A selection of seafood and vegetables dipped in batter and lightly fried in oil. A Hingan delicacy.”

”A sophisticatedly bitter infusion prepared by whisking fine-ground tea leaves into piping hot water. Drinking it properly requires such finesse that Hingashi is home to many a school focused solely on perfecting the art.”
— Eorzea Database
  • Prep time: 45 minutes
  • Cook time: 20
  • Yields 2 servings

Dipping Sauce

US

Ingredients

Metric

¾ cup

dashi

200 mL

3 tbsp

mirin

30 mL

2 tbsp

soy sauce

20 mL

2 tsp

sugar

9 g

  1. Combine all the ingredients in a small pot over medium heat.
  2. Bring the mixture to a gentle boil and stir until the sugar dissolves.
  3. Remove the pot from the heat and allow it to cool.
  4. Transfer the sauce into a small bowl.

Items to fry

US

Ingredients

Metric

6

shrimp, peeled and deveined

6

1

Chinese or Japanese eggplant

1

6 slices

lotus root

6 slices

6 slices

Japanese sweet potato

6 slices

4

mushrooms

4

  1. Straighten out the shrimp by scoring along the length of each one with shallow cuts.
  2. Cut the eggplant in half and then quarters.
  3. Thinly slice through 2 thirds of each quarter, leaving 1 third unsliced and attached.
  4. Slice the lotus root crosswise into discs.
  5. Slice the sweet potato crosswise into discs.
  6. Cut a shallow V into the top of the mushroom.
  7. Rotate the mushroom 90 degrees and cut another shallow V into it, creating an X. Repeat with the remaining mushrooms.

Batter

US

Ingredients

Metric

¼ cup

corn starch

31 g

1 cup

cake flour

115 g

1 tsp

Kosher salt

6 g

1

egg

1

¾ cup

cold water

200 mL

  1. Dredge the shrimp and the lotus root in cornstarch.
  2. Combine the flour and salt.
  3. Whisk together the egg and the water.
  4. Add the wet mixture to the dry ingredients and stir until just combined.

Frying

US

Ingredients

Metric

6 cups

canola oil

1.5 liters

¾ cup

sesame oil

150 mL

 

batter

 

 

shrimp and vegetables

 

  1. In a heavy bottom pot or dutch oven, preheat the oils together to 345°F/175°C.
  2. Prepare a baking pan with a wire rack or paper towels.
  3. Batter and fry the vegetables in batches starting with the lotus, sweet potato and eggplant for 3 to 4 minutes. Do not crowd the oil.
  4. Transfer the fried foods to the baking pan.
  5. Batter and fry the remaining ingredients in batches for 1 to 2 minutes.
  6. Serve the tempura with the dipping sauce.

Matcha

US

Ingredients

Metric

3 tsp

matcha powder

6 g

4 oz

boiling water

140 mL

  1. Sift the matcha powder into a small bowl to remove lumps.
  2. Pour the boiling water into the bowl.
  3. Whisk the powder and water until bubbles and foam form.
  4. Pour the matcha into cups and serve.

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