Battered and fried fish and vegetables recipe

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Tempura is an example of both foreign influence and local adaptation, as this style of cooking was introduced by Portuguese traders and then refined by Japanese chefs. The main difference between tempura and Western-style deep-fried foods is the lightness of the batter coating and the lack of greasy oil left on the foods. The consistency of the batter, the quality of the oil, and a proper frying temperature all are important factors in yielding this quality.

  • Yield: 10 portions (8 ounces/portion)


For Deep Frying and Dipping Sauce
  • 1 qt Vegetable Oil
  • 4 fl oz Sesame Oil
  • 10 fl oz Ichiban Dashi
  • 4 fl oz Mirin
  • 5 fl oz Soy Sauce
  • 5 oz Daikon Radish, grated
For the Batter
  • 2 Eggs
  • 1 cup Ice-Cold Water
  • 1 cup All-Purpose (A.P.) Flour
  • ½ cup Corn Starch
Battered and Fried
  • 10 Large Shrimp (if using 16–20, approximately 9–10 oz), peeled and deveined
  • 1.5 lbs Lean Fish Fillets (such as sole, snapper, or sea bass), cut into strips 1.5 inches wide
  • 10 Large Mushrooms (about 8 oz)
  • 1 Lotus Root (about 8 oz), peeled and sliced ¼ inch thick, and held in vinegar water
  • 2 Red Peppers (about 1 lb), seeded and cut into 1-inch strips
  • 1 lb Japanese Eggplant (about 3 eggplants or 1 globe eggplant)
  • 2 tsp Salt
How to Make It
  1. Place the oils in a small pot, leaving at least 2 inches of open space below the rim of the pot, and preheat over a medium low flame. (Make sure not to overheat the oil, because it will break down; the oil needs to be between 345 degree F and 360 degree F for best results.)
  2. To make the dipping sauce, combine all of the ingredients (except the daikon radish) in a small saucepan, and bring them to a simmer over a medium-low flame. Once simmering, remove them from heat and add the grated daikon. Set this aside to be served with the tempura.
  3. To make the batter, beat eggs with a whisk in a mixing bowl to lighten; add cold water and whisk again to combine. (Once the batter is made, it should be used quickly the texture will change if it sits for very long.)
  4. Sift flour and cornstarch together, and sift again to add to the egg and water mixture, mixing lightly and quickly with the liquids to produce a light tempura batter (do not overmix; it is fine if some lumps remain in the mixture).
  5. The shrimp and fish can be threaded on skewers for dipping, or tongs can be used (if the shrimp are skewered, they will stay straight rather than curl as they cook).
  6. Once the oil temperature has reached the desired range, the ingredients can be dipped into the tempura batter and fried until they just begin to brown; at this point, they should be removed and placed on absorbent paper towels, and then served with a small bowl of the dipping sauce. (Be sure to fry only a small amount at a time so the oil temperature does not drop too much.)

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