Mozuku and Carrot Tempura Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- 1/2 pound mozuku seaweed, rinsed and drained
- 2 large carrots, peeled and cut into thin strips
- Vegetable oil for frying

Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Wire rack

Step-by-step instructions:

1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually add the ice-cold water to the dry ingredients, stirring until the batter is smooth and lump-free.
3. Heat the vegetable oil in a deep-fryer or a large pot over medium-high heat until it reaches 375°F.
4. Dip the mozuku seaweed and carrot strips into the batter, making sure they are evenly coated.
5. Carefully drop the battered vegetables into the hot oil and fry until golden brown, about 2-3 minutes.
6. Use a slotted spoon or tongs to remove the tempura from the oil and place them on a wire rack to drain excess oil.
7. Serve the mozuku and carrot tempura immediately while still hot.


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 4g
Sodium: 300mg
Fiber: 2g

Substitutions for ingredients:
- Mozuku seaweed can be substituted with other types of seaweed such as wakame or nori.
- Carrots can be replaced with other vegetables such as sweet potatoes or green beans.

Variations:
- Add some spices to the batter such as paprika or cumin for a more flavorful tempura.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and grated ginger.

Tips and tricks:
- Make sure the vegetables are dry before dipping them into the batter to prevent the batter from becoming too watery.
- Do not overcrowd the fryer or pot with too many vegetables at once, as this will lower the oil temperature and result in soggy tempura.
- Use ice-cold water to make the batter crispy.

Storage instructions:
Mozuku and carrot tempura is best served fresh and hot. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
To reheat the tempura, preheat the oven to 350°F and place the tempura on a baking sheet. Bake for 5-7 minutes or until heated through.

Presentation ideas:
Serve the tempura on a platter with some shredded lettuce and sliced lemon wedges for a colorful and refreshing presentation.

Garnishes:
Garnish with some chopped scallions or cilantro for added flavor and texture.

Pairings:
Mozuku and carrot tempura pairs well with a cold beer or a glass of chilled sake.

Suggested side dishes:
Serve with a side of steamed rice and miso soup for a complete Japanese meal.

Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the tempura is too oily, make sure the oil temperature is hot enough before frying.

Food safety advice:
- Be careful when working with hot oil to avoid burns.
- Make sure the vegetables are thoroughly cooked before serving.

Food history:
Tempura is a popular Japanese dish that was introduced by Portuguese traders in the 16th century. It is traditionally made with seafood and vegetables that are battered and deep-fried.

Flavor profiles:
Mozuku and carrot tempura has a crispy and crunchy texture with a slightly sweet and savory flavor.

Serving suggestions:
Serve the tempura as an appetizer or as a main dish with some steamed rice and miso soup.

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Region: Japanese

Taste: Savory, Crispy, Sweet, Tangy, Nutty