Friday, November 16, 2007

Note to self:
Shoga no tempura - ginger tempura
4 fresh ginger roots (as non-lumpy as possible)
Salted water
3 table spoons of wheat flour
1 table spoon of potato flour
4 table spoons of water
½ teaspoon of salt

Peel the ginger roots and cut them in thin strips. Put the strips in a bowl of salted water and let it rest in the fridge for an hour. Then pour off the water and use a paper towel or something to dry the ginger as much as possible.
Mix the flour, water and salt for the tempura batter and dip a few of the strips of ginger in it and fry in oil at 170 degrees C until the batter starts to get slightly brown. Then take them out and put them on a paper towel to get rid of the excess fat.
You can make a dipping sauce of the following ingredients (probably not you, Curly, since it contains sake), but you don't have to - just make up your own favorite dip.
1 dl of kombu dashi
½ dl of soy sauce
3 table spoons of mirin
½ grated black radish
The tempura batter of course works with other vegetables as well.

ok that didn't work, i guess i can't deeplink to that site for sushi pix.

(0) comments <$BlogCommentDeleteIcon$>
Post a Comment

This page is powered by Blogger. Isn't yours?