Tempura

Material:
2 tail prawn (without head)
1 Japanese eggplant
2 pieces of shiitake mushrooms, cut into the trunk
2 pieces chili shishito
Tempura Sauce:
250 ml Dashijiru *)
30 ml soy sauce
30 ml vinegar (mirin)
1 tablespoon grated ginger
4 tablespoons grated white radish
Flour mixture:
200 ml ice water
1 whole chicken egg yolk
150 g Flour tempura


Method:
Tempura Sauce: Heat dashijiru in a pan, add soy sauce and vinegar. Bring to a boil. Lift.
Separate grated white radish with the same size with a cone shape. Above put grated ginger grated radish.
Peel shrimp, leaving tails. Slice-slice 3-4 for the lower abdomen while fried shrimp is not curved.
Cut eggplant into 2 parts. Cut each in half and slice 3-4 slices-shaped part to a fan.
Flour mixture: Pour ice water into a bowl and add egg yolks and stir until blended.
Add flour and stir with chopsticks. Do not stir too strongly because the dough will be lumpy Heat the oil until the temperature reaches 170 C.
Enter one by one input eggplant, shiitake mushrooms, chili (shishito) into the flour mixture and fried everything.
Especially for the shrimp, hold the shrimp's tail so that only the body are immersed in oil. Fry until cooked. Remove and drain.
Serve with sauce and grated radish and ginger has been established.
Serves 2


*) Dashijiri
Material:
15 cm Seaweed (Kombu)
60 gr Katsuo bushi (Dried Bonito Flakes)
1.000 ml Water
Method:
Clean the seaweed with a damp cloth to remove dirt or salt. Let submerged in the bowl for 30 minutes.
Move the water and kelp into pot and heat with a medium flame. When seen froth emerged from the bottom of the pan, lift the seaweed. Do not boil the water with seaweed in it.
When the liquid started foaming, add the bonito flakes and reduce the heat. Let the liquid boil for several minutes and remove foam
Turn off the fire. When the flake at the bottom of the pan, strain kaldunya using a sieve to get Dashi. Now is the dashi number 1 is where most good for clear soup (miso soup).
Boil 4 cups of water and Bonito flakes.
When the liquid begins to boil reduce the heat and leave for 7-8 minutes. This is a dashi number 2 that can be used to stew dishes, noodles and sauces. For 1 liter