Winter Tempura with Miki Shimada

WINTER TEMPURA DINNER

Hot Mulled Wine

Cheese Plate

Vegetable Tempura (Acorn Squash, Fresh Ginger Slices, Lemon Slices, Stringbeans, Red Bell Pepper, Onions and Yellow Squash)

Brown Rice

Toasted Nori

Pickled Mustard Greens

Cookies & Chocolate

Espresso

Port

CAFE DRAKE'S EASY, NO-FUSS TEMPURA RECIPE/TECHNIQUE/GUIDELINES

canola oil for deep frying / 1 cup ice-cold water / 1 large egg / 3/4 cup white or rice flour / 1 t. salt / veggies and/or seafood for frying

Begin slowly heating oil in large deep saucepan. You will need at least 3-4 cups.

When oil is very hot (about 350 degrees is good), add 2 ice cubes to batter to keep it cold.

Now, dunk chopped veggies or seafood first in a bit of plain flour then into the batter. Shake off excess batter and submerge into oil.

Cook until golden. This will take a very short amount of time so be careful not to burn.
Repeat until finished and keep drained fried food warm in a 200 degree oven, draining on paper towels on a baking sheet.

For the dipping sauce: mix together 3 parts water to 1 part soy sauce and 1 part mirin. A hearty splash of rice wine vinegar may also be added.

Cafe Drake HRV