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 fresh mozuku seaweed, washed and drained
- 1/2 pound fresh shiitake mushrooms, stems removed
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Wire rack
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt until well combined.
2. Add the ice-cold water to the dry ingredients and whisk until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
4. Dip the mozuku seaweed and shiitake mushrooms into the batter, making sure they are well coated.
5. Carefully drop the battered mozuku and shiitake mushrooms into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes.
6. Use a slotted spoon to remove the tempura from the oil and transfer to a wire rack to drain excess oil.
7. Serve immediately with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Mozuku seaweed can be substituted with other types of seaweed, such as wakame or hijiki.
- Shiitake mushrooms can be substituted with other types of mushrooms, such as oyster or enoki.
Variations:
- Add sliced onions or sweet potatoes to the tempura batter for a different flavor and texture.
Tips and tricks:
- Make sure the oil is hot enough before adding the tempura to prevent it from becoming greasy.
- Use ice-cold water to make the batter crispy.
- Do not overcrowd the fryer or pot to ensure even cooking.
Storage instructions:
- Mozuku and shiitake mushroom tempura is best served fresh and crispy.
Reheating instructions:
- To reheat, place the tempura in a preheated oven at 350°F for 5-7 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the tempura on a platter with a variety of dipping sauces.
Garnishes:
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Serve with a side of steamed rice and miso soup for a complete meal.
Suggested side dishes:
- Steamed rice
- Miso soup
- Pickled vegetables
Troubleshooting advice:
- If the tempura batter is too thick, add more ice-cold water.
- If the tempura is not crispy, increase the oil temperature.
Food safety advice:
- Always use caution when working with hot oil.
- Make sure the tempura is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tempura is a traditional Japanese dish that was introduced in the 16th century by Portuguese missionaries.
Flavor profiles:
- The tempura batter is light and crispy, while the mozuku and shiitake mushrooms have a slightly salty and earthy flavor.
Serving suggestions:
- Serve the tempura as an appetizer or main dish.
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Region: Japanese