TEMPURA BATTER

SELF RAISING FLOUR 16 OZ

CONRSTARCH – 8 OZ

LIQUID BUTTER - 2 OZ

2 EGGS

ICE COLD WATER

PUT 8 OZ ICE COLD WATER IN A BOWL. ADD THE TWO EGGS AND WHISK.
ADD THE 16 OZ OF FLOUR AND WHISK IT IN. ADD THE CONRSTARCH. ADD
SOME MORE ICE COLD WATER (2 OZ) IF YOU LIKE THE BATER TO BE MORE
CRUNCHY ADD MORE FLOUR TO MAKE THE BATTER THICKER. ADD THE
MELTED BUTTER OR LIQUID BATTER. WHISK UNTIL THE BATTER IS
SMOOTH. IF IT NEEDS MORE ICE COLD WATER ADD SOME.

FOR TEMPURA SHRIMP WE NEED THE BATTER TO BE SLIGHTLY THICK

SPECIAL SHRIMP TEMPURA DISH

TAKE SOME OF THE TEMPURA BATTER AND ADD SOME MORE FLOUR SO
THAT IT IS A BIT THICKER

ADD COARSE CUT SCALLIONS (GREEN ONIONS) TO THE TEMPURA MIX AND
MIX IT WELL

CUT THE NORI ENOUGH TO COVER THE 16/20 SHRIMP. ONE PIECE
UNDERNEATH OF EACH SHRIMP. LEAVE THE TAIL OUT

TAKE SOME OF THE BATTER WITH THE SCALLIONS AND PUT IT OVER THE
NAKED SIDE OF THE SHRIMP. COVER IT COMPLETELY. THE BATTER MUST
BE THICK ENOUGH SO IT DOESN’T RUN TO THE SIDES. IT JUST STAYS IN
PLACE

CAREFULLY SLIDE EACH SHRIMP PIECE INTO HOT OIL. THE PAN MUST BE
SHALLOW SO THE SHRIMP SITS ON IT AND DOES NOT TURN OVER. FRY
THEM FOR A MINUTE AND A HALF

WHEN ONE SIDE IS CRUNCHY PUT IT IN A POT WITH MORE OIL AND TURN IT
OVER SO ITS CRISPY ON THE OTHER SIDE. ABOUT A MINUTE AND A HALF

TOTAL COOKING TIME IS ABOUT 3 MINUTES

DRAIN THEM ON A PAPER TOWEL

SERVE WITH GREEN VEGETABLES AND SAUCE (SOY GLAZE WITH GINGER
AND GARLIC) AND A PIECE OF LEMON

**************

TEMPURA VEGETABLES

BROCOLLI, RED PEPPER, SHIITAKE MUSHROOM, SWEET POTATO,

EGGPLANT, CARROT

CUT THE GREEN PEPPERS INTO BITE SIZE PIECES

CUT THE CARROTS INTO SLICES

CUT THE ONIONS IN QUARTER SIZE SLICES AND KEEP THEM IN PLACE
WITH A TOOTHPICK. INSERT THE TOOTHPICKS INTO THE ONION BEFORE
STARTING TO CUT AND THEN CUT THE SLICES

DIP INTO THE TEMPURA BATTER (THE TEXTRURE SHOULD BE A BIT

RUNNY. NHOT VERY THICK). IMMEDIATELY FRY IN HOT OIL

TO TEST THE TEMPERATURE OF THE OIL SPRINKLE A LITTLE TEMPURA MIX

IN THE OIL. IF IT SITS DOWN THE OIL IS TOO COLD. IF THE OIL IS TOO HOTE
THE TEMPURA IS NOT GOING DOWN.

FIRST DO THE ONIONS, THEN THE CARROTS, THEN THE ASPARAGGUS

THEN DO THE BROCOLLI, CAULIFLOWER, (DON’T PUT TOO MUCH ON THE

HEAD BECAUSER THE BATTER GETS STUCK INSIDE AND DOES NOT COOK)

FOR THE RED PEPPERS DIP ONLY ONE SIDE SO YOU CAN SEE THE COLOR
ON THE OTHER SIDE. THE SAME FOR THE KALE LEAF

YOU SHOULD NOT PUT TOO MANY VEGETABLES INSIDE BECAUSE YOU
NEED TO CONTROL THE TEMPERATURE SO IT DOES NOT GET COLD. YOU
CAN HEAR THE OIL CRINKLING

THE VEGETABLES ARE READY WHEN IT IS CRUNCHY OUTSIDE AND SOFT

INSIDE

DRAIN ON PAPER TOWELS.

REMOVE THE FLOATING PIECES OF BATTER IN THE PAN BEFORE COOKING
THE SEAFOOD

FOR THE SHRIMP YOU NEED TO DIP IN FLOUR FIRST AND THEN INTO THE
TEMPURA BATTER. THE FLOUR HELPS THE BATTER STICK ON THE FISH

*****************

TEMPURA DIPPING SAUCE

8 OZ WATER

2 OZ MIRIN

2 OZ SOY SAUCE

ADD THE INGREDIENTS IN A SMALL POT AND HEAT IT UP TO THE BOILING

PONIT. THEN YOU CAN STORE IT IN THE FRIDGE

**********************

SUSHI RICE

8 OZ RICE

8 OZ WATER

IF COOKED IN RICE COOKER. IF COOKING ON STOVE ADD 12 OZ WATER

******************

SUSHI VINEGAR

4 PARTS RICE VINEGAR

3 PARTS SUGAR

1 PART SALT

1 PIECE KELBE ??

BRING TO BOIL OR STIR IN A CONTAINER AND LEAVE IN FRIDGE

OVERNIGHT
FOR 8 OZ (1 CUP) RICE USE 2 OZ SUSHI VINEGAR

****************

PONZU SAUCE TO SERVE WITH SUSHI OR SASHIMI

8 OZ SOY SAUCE

6 OZ RICE VINEGAR

2 OZ MIRIN

JUICE OF 2 LEMONS OR 2 LIMES OR 2 JAPANESE YUZU FRUIT OR

JAPANESE SUDACHI CITRUS FRUIT

YOU CAN ADD A BIT OF SUGAR ALSO IF YOU LIKE

BONITO FLAKES (OPTIONAL)

DASHI (OPTIONAL) SADACHI

OTHER OPTIONS GRATED GINGER OR GRATED FRESH WASBI OR GRATED

SCALIONS OR GREEN ONIONS

PONZU SALAD DRESSING

YOU CAN ALSO ADD SESAME OIL AND SESAME SEEDS OR OLIVE OIL AND
MAKE A SALAD DRESSING

OR YOU CAN ADD IT TO MAYONAISE AND MAKE A DIPPING SAUCE