Tempura

Ingredients	Direction
5-1/2 oz package tempura mix 4 shiitake mushrooms 4 fresh asparagus spears 4 slices sweet potato 1 red pepper, strips 4 onion slices, cut widthwise into rings oil, for deep-frying Sauce Dipping Sauce: 2 tsp mirin 1 tbsp soy sauce pinch of dashi granules, dissolved in 2 tbsp boiling water	1. To make the dipping sauce, mix the ingredients together in a small dipping dish. 2. Mix the tempura with water according to the package intstructions. Don't try to make the batter smooth- it should be a little lumpy. Drop the vegetables into the batter. 3. Preheat a wok, then fill two-thirds full with oil, or use a deep-fryer. Heat the oil to 350-375 F/180-190 C, or until a cube of bread browns in 30 seconds. 4. Lift 2-3 pieces of tempura out of the batter, add to the oil, and cook for 2-3 minutes, or until the batter is a light golden color. Remove, drain on paper towels, and keep hot while you cook the remaining tempura pieces.

Ingredients

Direction

5-1/2 oz package tempura mix
4 shiitake mushrooms
4 fresh asparagus spears
4 slices sweet potato
1 red pepper, strips
4 onion slices, cut widthwise into rings
oil, for deep-frying

Sauce
Dipping Sauce:
2 tsp mirin
1 tbsp soy sauce
pinch of dashi granules, dissolved in 2 tbsp boiling water

1. To make the dipping sauce, mix the ingredients together in a small dipping dish.

2. Mix the tempura with water according to the package intstructions. Don't try to make the batter smooth- it should be a little lumpy. Drop the vegetables into the batter.

3. Preheat a wok, then fill two-thirds full with oil, or use a deep-fryer. Heat the oil to 350-375 F/180-190 C, or until a cube of bread browns in 30 seconds.

4. Lift 2-3 pieces of tempura out of the batter, add to the oil, and cook for 2-3 minutes, or until the batter is a light golden color. Remove, drain on paper towels, and keep hot while you cook the remaining tempura pieces.