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
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.
① Slice the lotus root into 1cm pieces. And put them in a bowl.
② Bring about 2.5 cm (1 inch) of oil in a medium pot to 170℃.
③ Add the all-purpose flour in the bowl ①, mix them well until the ingredients do not stick together. Remove extra all-purpose flour if needed using a strainer.
④ 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.
⑤ Combine ③ and ④. Do not overmix.
⑥ Pick one piece of ⑤ mixture, fry and drain. Repeat for the rest of them.
+ How to make dashi stock ← it's coming up!!