In California, the fourth grade does a unit on Japan. The Japanese mothers who volunteered to prepare a meal for the kids did not bother with the recipe below – they all said they only use the box mixes! Tempura Sauce also comes in a bottle. However, if you must be authentic – here is the recipe.
This works best in small groups 4 – 6 for each wok. One of those big metal scopper/strainer works best for removing the items from the oil.
Ingredients:
- 3 eggs
- 2/3 c ice-cold water
- 1 c flour
- Vegetable oil for frying
Foods we liked – almost anything works. Close to bite size pieces works best. Be sure to cook raw meat and chicken completely.
- shrimp – raw
- fish (salmon, halibut, etc)
- chicken breast – raw, cubed
- mushrooms
- green beans
- parsley
- onion rings – thin sliced
- broccoli
- sweet potatoes – peeled, sliced raw
- snow peas
- carrots – cut in small match sticks
- asparagus
- green peppers
Directions:
- Stir eggs to combine white with yolk, Do not whip. (use chopsticks)
- Blend in water.
- Stir in flour quickly. Do not over-mix.
- Dip thin sliced vegetables and meat into batter.
- Deep fry in oil.
Serve immediately with Dipping Sauce.
Serve with rice. I like extra soy sauce on my rice.
Tempura Dipping Sauce
Ingredients:
- 1 c water
- 1/4 c dry Sherry
- 1/4 c soy sauce
- 1 tsp sugar
- 1 tsp chicken broth granules
Directions:
- Combine.
- Heat until boiling.
Serves: 4? Here’s the problem – there is always too much food because there are so many items and everyone might want everything and you cannot buy half a green pepper etc. A basic rule of thumb is 1/3 pound protein per person.
Source: International Dining with Spice Islands
Note: A pinch of baking powder doesn’t hurt the batter.
