Tempura is a classic Japanese dish of deep fried lightly-battered vegetables or seafood.
In a medium bowl, mix the water and the egg.
In a separate bowl, mix the flour and baking soda.
Stir the flour mix into the egg mix. It’s okay if the batter is a little lumpy.
Stick the batter in the fridge while you prepare the other ingredients.
If you are using shrimp, peel, de-vein, and wash it. Make some small cuts across the belly of the shrimp, to keep it from curling when you cook it. (Thanks hien and Rei for the tips!)
If you are using vegetables, clean them and cut them into your desired size. Try not to use very soft ingredients, as they will soften as they cook (softer ingredients tend to fall apart when you take it out of the oil).
Heat the oil in a frying pan. The oil should be hot enough that when you drip batter in it, the drops come to the top immediately.
Coat your ingredients in the batter. Place the coated ingredients in the hot oil, turning when the bottom side is browned.
Place the fried ingredients on a paper towel to drain. Remove any skewers. Serve immediately.
Most popular “MANGA” in Hokkaido.
“DAKARETAI-DOJYO (抱かれたい道場)” is Most popular “MANGA” in Hokkaido, Japan. Mean of ”DAKARETAI” is “You want to be in my arms”. Mean of ”DOJYO” is “training gym”. more