Tempura

Tempura is a deep fried food with batter, served with dip.

Kakiage is a tempura which has usually more than 3 or 4 different sliced vegetables in one.

Tendon is a bowl of rice topped with shrimp tempura and vegetable tempura poured with teriyaki sause. They are just different names depending on how tempura is served. The picture above is "Tendon" with "Kakiage".

Ingredients for dip

• 1 cup dashi [1]
  
• 1/4 cup soy sauce
• 1/4 cup mirin (available at any super market}
• 1 Tbsp sugar

Ingredients for batter

• 1 cup cake flour (all purpose flour is ok)
• 1 egg well beaten
• 4/5 cup water and a few ice cubes (Cold water makes tempura crispy.)
• 1/2 Tsp salt

1. After you peel a shrimp, put a few cuts into a shrimp to make it look longer and straight after fried.
   
2. Mix water, egg and salt well. After you add flour, don't mix the batter too much. It is very important that you leave the batter lumpy.
   
3. If the batter becomes warm while you are deep-frying, add a couple more ice cubes.
4. Slice up vegetables for "kakiage" The photo shows sliced yellow onions, carrots, green peas, and sweet potatoes. Put all of these into the batter.
   
5. The picture here shows "kakiage" tempura.
   
6. Suggested ingredients for Tempura: sliced onions, carrots, green beans, potatoes, sweet potatoes, broccoli, cauliflower, zucchinis, mushrooms, and shrimps .

Notes:
[1] If you do not have dashi, you can use dilluted memmi in place of the dashi broth and soy sauce. Memmi is produced by Kikkoman and is available at most supermarkets. Follow the "Tempura Sauce" instructions on the bottle for preparing 1 1/4 cups of tempura sauce. For example, for Kikkoman memmi it requires 4 parts water for 1 part memmi, so you would use 1 cup of water and 1/4 cup memmi to get 1 1/4 cups of tempura sauce.

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