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Tempura Platter with Extra Dipping Sauce
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Assorted vegetables (such as bell peppers, sweet potatoes, and broccoli)
- Assorted seafood (such as shrimp, squid, and fish fillets)
- Vegetable oil for frying
- Soy sauce
- Rice vinegar
- Mirin
- Granulated sugar
- Grated daikon radish (optional)
- Grated ginger (optional)
- Sliced green onions (optional)
Instructions
- In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually whisk in 1 cup of ice-cold water until the batter is smooth. Be careful not to overmix.
- Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
- Dip the assorted vegetables and seafood into the batter, shaking off any excess, and carefully place them into the hot oil. Fry in batches until golden and crispy, about 2-3 minutes for vegetables and 3-4 minutes for seafood. Drain on a paper towel-lined plate.
- In a small saucepan, combine 1/2 cup of soy sauce, 1/4 cup of rice vinegar, 2 tablespoons of mirin, and 1 tablespoon of granulated sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
- For the extra dipping sauce, mix together grated daikon radish, grated ginger, and sliced green onions in a small bowl.
- Serve the tempura platter with the extra dipping sauce and enjoy!
Tempura, a Japanese dish of battered and deep-fried seafood and vegetables, has a rich history dating back to the 16th century. Originating in Nagasaki, tempura was introduced by Portuguese missionaries and quickly became a popular dish in Japan. The light and crispy batter, made with a mix of flour, water, and sometimes egg, is the key to its deliciousness. The dish is traditionally served with a dipping sauce made from dashi, soy sauce, and mirin. Some chefs add a twist to the classic tempura platter by offering extra dipping sauce options, such as a spicy mayo or a tangy citrus ponzu. Today, the best tempura platters can be found in specialty Japanese restaurants, particularly in Tokyo and Kyoto, where skilled chefs meticulously prepare and fry each ingredient to perfection. The key to a great tempura platter lies in the freshness of the ingredients and the lightness of the batter, ensuring a delightful crunch with every bite.
35 min
4 servings
350 calories
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