RECIPES OF JAPAN

Ingredients

2 large

2 cups

1 cup

1 small

8

1

8 pieces

1

1

1 small

12

4 cups

4 tbsp

Large eggs
Rice flour
Ice water
Small potato (slice into 1/4 inch slices)
Shiitake mushrooms
Green pepper (cut into 1/4 inch slices & remove seeds)
Nori (seaweed)  (cut into 1 x 3 inch sheets)
Carrot (peeled and shredded or planked)
Eggplant (cut in 1/4-inch slices)
Small onion (sliced into rings)
Broccoli florets

1. Prepare the tempura dipping sauce
2. Leave in saucepan on low heat while you prepare the tempura
3. Soak the shiitake mushrooms in a bowl of warm water for 15 minutes
4. Remove stems, then dry the mushroom caps with paper toweling
5. Slice each cap with an 'X' and set the mushrooms aside
6. In a large mixing bowl, break the eggs into 1 cup ice water
7. Whisk quickly but not thoroughly
8. Add the rice flour all at once and mix until the batter is loosely combined (Do not over mix)
9. Prepare whatever other vegetables to be included (Slice thick vegetables into 1/4-inch slices or they may not completely cook)
10. Heat 4 cups of peanut oil on high in a wok or deep-fryer until almost smoking and dip each vegetable into the batter
11. Fry the tempura in small batches (Caution: Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done)
12. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls