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Tempura Dipping Sauce Preparation:
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Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil.
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Tempura Batter Preparation:
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Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.
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Tip 1: Ice
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Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil.
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Tip 2: Batter (Tempura Batter Recipe)
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Do not make the batter ahead of time. Try not to over mix the batter and not to coat ingredients with the batter too much.
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Tip 3: Frying Order
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If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree.
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Tip 4: Oil Temperature
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To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.
