Summer Tempura, Clam Miso Soup
Today's theme is tempura, the king of "Washoku". Master chef Saito will teach you how to fry tempura professionally! Using seasonal vegetables will make tempura so summery! Let's deep-fry it so it is very dry and crispy.
Summer Tempura [Ingredients] *Serves 2 6 jumbo shrimp, thawed if frozen 4 shiitake mushrooms 60 - 80g sweet potato 4 shiso leaves 2 sprigs basil leaves Flour, for coating Vegetable oil, for deep-frying [For the batter] 1 egg yolk 1 cup / 200ml cold water 1 1/4cup / 250ml flour [For the dipping sauce] 200ml dashi stock 50ml mirin 50ml soy sauce Grated daikon radish, to taste [Method] 1. Peel the shrimp, and rinse in salted water to remove the fishy odor. Carefully wipe off moisture or it will splatter in the hot oil. Make a cut on the back, and devein. Cut off the tip of the tail, on a diagonal, to draw out the water, remaining in the tail. 2. Make several cuts on the belly side. Pound the back with a knife, flattening the muscle fibers, to straighten. 3. De-stem the shiitake mushrooms, and make cuts on each cap. Remove the stem from the shiso leaves and pick the basil leaves. Cut the sweet potato into 5 mm thick slices, soak in water, and pat dry. 4. Bread the all ingredients, with flour, using a brush. 5. For the batter, combine egg yolks and cold water, and lightly mix with sifted flour. 6. Pour 3 cm of oil into a pan, and heat to about 175 degrees Celsius. 7. Dip the shrimp in the batter, and add to the hot oil, one by one. You might want to fry 1 to 2 minutes at first, and when the ingredients feel lighter when lifted, they are done. 8. Dip the potato slices in the batter, and deep-fry. Dip only the top of the cap of the shiitake, and deep-fry. 9. For the shiso leaves, only dip one side. For the basil, you can dip the entire leaf. When they are a light gold colour, they are done! 10. For the tempura dipping sauce, bring the
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