Tempura Plate

My tempura plate consists of: tamagoyaki (fried egg), shrimp, crab meat, carrot.

More of the other varieties:
Meat: raw scallop, calamari, fish - cut into bite size pieces

Veg.: sweet potato, japanese pumpkin, shiitake, eggplant, zucchini, asparagus, green bean, green pepper, broccoli, cauliflower, onion.

Unfolding of how to make Tempura

Preparing tempura pieces:
raw shrimp - shell, devein and butterfly
Drain and pat dry with paper towel. Dust with dry tempura batter mix.

carrot
Cut vegetables into bites size pieces. Drain and pat dry with paper towel.

Preparing tempura batter:
1 cup miyako tempura batter mix (or any brand)
1 cup ice cold water

Combine in bowl and stir until large lumps are gone; do not beat or over mix. Mixture will be lumpy.

Cooking tempura:
1. Using a wide, deep pan or wok, add vegetable oil to measure 2 to 2 1/2 inches deep. Heat oil to 375F.
2. Dip tempura pieces in batter to coat.
3. After dripping off excess, gently slide into oil, cooking only a few pieces at a time; do not overcrowd.
4. Turn occasionally to cook evenly until crisp and light golden brown.
5. Drain on paper towels.
6. Serve hot with tempera dipping sauce or with a light sprinkle of salt and lemon wedges.

Note: For best results, clean to remove batter residue from oil with wire mesh strainer after each frying procedure.

Tempura dipping sauce:
3/4 cup water
1/4 cup soy sauce
1/4 cup mirin (japanese sweet sake) or sherry

Combine all ingredients in saucepan and bring to boil. Remove from heat and pour into shallow bowls. Enjoy with hot tempura.

Unfolding of how to make tamagoyaki

Ingredient:
2 eggs, beaten
1 1/2 tbsps second dashi stock
2 tps sake
1/2 tps salt
vegetable oil. for frying

Method:
1. Mix the beaten eggs, dashi stock, sake and salt in a bowl.
2. Heat a little oil in a frying pan on a medium heat.
3. Pour in just enough egg mixture to cover the base of the pan thinly. As soon as the mixture sets, fold the omelette in half toward you and wipe the space left with a little oil.
5. With the first omelette still in the pan, repeat this process until all the mixture is used.
6. Each new omelette onto a chopping board. Leave to cool, then cut.

*Walla* you got your home-cooked japanese cuisine, the tempura plate!