Tempura Moriawase (serves four)
Ingredients
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8 medium sized prawns
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4 slices snapper fillet
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4 slices eggplant
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4 pcs young corn
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4 fresh shitake mushrooms
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4 pcs green capsicum
For the batter
2 eggs
1 ½ cups iced water
2 cups tempura flour
For the dipping sauce
2 cups dashi (fish stock)
1/3 cup soy sauce
1/3 cup Mirin (sweet sake)
Condiments
Grated radish
Grated ginger
Lemon
Method
Break eggs in iced water then add ice and tempura flour, and mix. The mixture should be lumpy.
Heat oil in a deep pan to 160-180c (you can test the temperature by dropping a tiny bit of batter into the oil. It should stay suspended ½ way between the top and bottom of the pan).
Coat the tempura ingredients in dry flour, then dip in the batter before carefully sliding into the hot oil and frying till golden.
Remove and drain on a strainer or paper hand towel.
Mix all the ingredients for the dipping sauce and bring to a boil before setting it aside.
Arrange the tempura on a plate and garnish with grated radish, grated ginger and lemon wedges.
Although tempura is a staple in Japanese eateries, few home cooks try it in the (mis)belief that it’s a lot of work. In fact it’s easy to prepare, and makes — together with chilled sake — a great appetiser when entertaining at home.
Alternately try the real deal — both the sake and the tempura offerings — at Genji, and make sure you make your reservation online at theQguides.com to collect points towards your free meal!
