{"id":3463,"date":"2017-07-12T09:15:23","date_gmt":"2017-07-12T15:15:23","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3463"},"modified":"2019-01-25T19:33:03","modified_gmt":"2019-01-26T02:33:03","slug":"tempura","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tempura.html","title":{"rendered":"Tempura"},"content":{"rendered":"<p><em>In California, the fourth grade does a unit on Japan. \u00a0The Japanese mothers who volunteered\u00a0to prepare a meal for the kids did not bother with the recipe below &#8211; they all said they only use the box mixes! \u00a0Tempura Sauce also comes in a bottle. However, if you must be authentic &#8211; here is the recipe.<\/em><\/p>\n<p><em>This works best in small groups 4 &#8211; 6 for each wok. \u00a0One of those big metal scopper\/strainer works best for removing the items from the oil.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 eggs<\/li>\n<li>2\/3 c ice-cold water<\/li>\n<li>1 c flour<\/li>\n<li>Vegetable oil for frying<\/li>\n<\/ul>\n<p>Foods we liked &#8211; almost anything works. \u00a0Close to bite size pieces works best. \u00a0Be sure to cook raw meat and chicken completely.<\/p>\n<ul>\n<li style=\"padding-left: 30px;\">shrimp &#8211; raw<\/li>\n<li style=\"padding-left: 30px;\">fish (salmon, halibut, etc)<\/li>\n<li style=\"padding-left: 30px;\">chicken breast &#8211; raw, cubed<\/li>\n<li style=\"padding-left: 30px;\">mushrooms<\/li>\n<li style=\"padding-left: 30px;\">green beans<\/li>\n<li style=\"padding-left: 30px;\">parsley<\/li>\n<li style=\"padding-left: 30px;\">onion rings &#8211; thin sliced<\/li>\n<li style=\"padding-left: 30px;\">broccoli<\/li>\n<li style=\"padding-left: 30px;\">sweet potatoes &#8211; peeled, sliced raw<\/li>\n<li style=\"padding-left: 30px;\">snow peas<\/li>\n<li style=\"padding-left: 30px;\">carrots &#8211; cut in small match sticks<\/li>\n<li style=\"padding-left: 30px;\">asparagus<\/li>\n<li style=\"padding-left: 30px;\">green peppers<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Stir eggs to combine white with yolk, Do not whip. (use chopsticks)<\/li>\n<li>Blend in water.<\/li>\n<li>Stir in flour quickly. \u00a0Do not over-mix.<\/li>\n<li>Dip thin sliced vegetables and meat into batter.<\/li>\n<li>Deep fry in oil.<\/li>\n<\/ol>\n<p>Serve immediately with Dipping Sauce.<\/p>\n<p>Serve with rice. \u00a0I like extra soy sauce on my rice.<\/p>\n<p style=\"text-align: center;\"><strong>Tempura Dipping Sauce<\/strong><\/p>\n<p style=\"text-align: left;\"><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li style=\"text-align: left;\">1 c water<\/li>\n<li style=\"text-align: left;\">1\/4 c dry Sherry<\/li>\n<li style=\"text-align: left;\">1\/4 c soy sauce<\/li>\n<li style=\"text-align: left;\">1 tsp sugar<\/li>\n<li style=\"text-align: left;\">1 tsp chicken broth granules<\/li>\n<\/ul>\n<p style=\"text-align: left;\"><strong>Directions:<\/strong><\/p>\n<ol>\n<li style=\"text-align: left;\">Combine.<\/li>\n<li style=\"text-align: left;\">Heat until boiling.<\/li>\n<\/ol>\n<p><strong>Serves: \u00a0<\/strong>4? \u00a0Here&#8217;s the problem &#8211; 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. \u00a0A basic rule of thumb is 1\/3 pound protein per person.<\/p>\n<p><strong>Source: \u00a0<\/strong> International Dining with Spice Islands<\/p>\n<p><strong>Note: \u00a0<\/strong> A pinch of baking powder doesn&#8217;t hurt the batter.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In California, the fourth grade does a unit on Japan. \u00a0The Japanese mothers who volunteered\u00a0to prepare a meal for the kids did not bother with the recipe below &#8211; they all said they only use the box mixes! \u00a0Tempura Sauce also comes in a bottle. However, if you must be authentic &#8211; here is the &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/tempura.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tempura&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[30,5,21,8,35],"tags":[92],"class_list":["post-3463","post","type-post","status-publish","format-standard","hentry","category-entree-beef","category-entree-chicken","category-entree-seafood","category-entree-vegetarian","category-ethnic-japanese","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3463"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3463\/revisions"}],"predecessor-version":[{"id":7024,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3463\/revisions\/7024"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}