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I love cooking! I'm still learning how to make so many new dishes everyday through my job as an assistant to a cooking teacher. It is so hard but I love it. I am bad at details and things that require precision, but I can see myself get better after every attempt. It took a long way to get here though; I started out being the most impatient person in the world and tried to make everything right the first time. So for you who just began on this journey, don't follow my mistake! You will get better day by day, as long as you learn to correct mistakes while not losing your head. With that being said, here's my tried-and-true tempura recipe. This was one of first dishes I learnt when I started, along with complicated omelets and beautifully shaped vegetables cooked in broth.
View original recipe on cookpad.comFor your batter: 1 cup of all purpose flour and 1 cup of cold water. The water needs to be cold so the end result will be crispy and airy. Crack an egg and mix the batter; use chopsticks to not overmix - a few dry clumps are okay.
Prep your vegetables. Wash them first. Cut your eggplant into beautiful strips as such for a good presentation. For the zucchini, I think the best way is to cut them in thin slices.
Once cut, coat the vegetables with some flour before dipping it in the batter for the best texture.
Heat up the oil. You want to fry the zucchini at 160*C and eggplant at 170*C to ensure that they cook through and are soft on the inside. Fry until golden brown
Boil some glass noodle to have with tempura.
Make sauce to have with noodles and tempura: Mix together 1/4 cup dashi, 1tbsp soy sauce, 1/2 tbsp mirin, 1tsp sugar.
Assemble prettily. Now it's time to cherish the fruit of your labor.
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