How to cook tempura 

+ How to make dashi stock

Lotus root and herb tempura

Lotus root (about 150g)

50g Herb (Rosemary, Oregano, Sage and so on)

½ cup (50g) all-purpose flour

vegetable oil for deep frying


for Tempura batter

roughly ½ cup (50g) all-purpose flour

½ cup icy-cold water

ice cubes


for Tempura sauce

1 cup (250ml) dashi stock

1/5 cup(50ml) mirin

5 tsps. soy sauce

1/2 tsp. salt

************* METHOD *************

Prepare the items you plan to coat and deep-fry with the tempura batter.


   Slice the lotus root into 1cm pieces.  And put them in a bowl.

   Bring about 2.5 cm (1 inch) of oil in a medium pot to 170

   Add the all-purpose flour in the bowl , mix them well until the ingredients do not stick together. Remove extra all-purpose flour if needed using a strainer.

   For the tempura batter, prepare the cold water with ice cubes in a bowl. Add all-purpose flour into the cold water little by little, and mix it well with a whisk or chopsticks. The batter should not be smooth but a little lumpy.

   Combine and . Do not overmix.

   Pick one piece of mixture, fry and drain. Repeat for the rest of them.




+ How to make dashi stock  ← it's coming up!!

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