Tempura Platter & Matcha

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Tempura Platter & Matcha

by Lemon Drop from A Recipe Reborn

““A selection of seafood and vegetables dipped in batter and lightly fried in oil. A Hingan delicacy.”

”A sophisticatedly bitter infusion prepared by whisking fine-ground tea leaves into piping hot water. Drinking it properly requires such finesse that Hingashi is home to many a school focused solely on perfecting the art.””

— Eorzea Database

• Prep time: 45 minutes
• Cook time: 20
• Yields 2 servings

Dipping Sauce

US	Ingredients	Metric
¾ cup	dashi	200 mL
3 tbsp	mirin	30 mL
2 tbsp	soy sauce	20 mL
2 tsp	sugar	9 g

1. Combine all the ingredients in a small pot over medium heat.
2. Bring the mixture to a gentle boil and stir until the sugar dissolves.
3. Remove the pot from the heat and allow it to cool.
4. Transfer the sauce into a small bowl.

Items to fry

US	Ingredients	Metric
6	shrimp, peeled and deveined	6
1	Chinese or Japanese eggplant	1
6 slices	lotus root	6 slices
6 slices	Japanese sweet potato	6 slices
4	mushrooms	4

1. Straighten out the shrimp by scoring along the length of each one with shallow cuts.
2. Cut the eggplant in half and then quarters.
3. Thinly slice through 2 thirds of each quarter, leaving 1 third unsliced and attached.
4. Slice the lotus root crosswise into discs.
5. Slice the sweet potato crosswise into discs.
6. Cut a shallow V into the top of the mushroom.
7. Rotate the mushroom 90 degrees and cut another shallow V into it, creating an X. Repeat with the remaining mushrooms.

Batter

US	Ingredients	Metric
¼ cup	corn starch	31 g
1 cup	cake flour	115 g
1 tsp	Kosher salt	6 g
1	egg	1
¾ cup	cold water	200 mL

1. Dredge the shrimp and the lotus root in cornstarch.
2. Combine the flour and salt.
3. Whisk together the egg and the water.
4. Add the wet mixture to the dry ingredients and stir until just combined.

Frying

US	Ingredients	Metric
6 cups	canola oil	1.5 liters
¾ cup	sesame oil	150 mL
	batter
	shrimp and vegetables

1. In a heavy bottom pot or dutch oven, preheat the oils together to 345°F/175°C.
2. Prepare a baking pan with a wire rack or paper towels.
3. Batter and fry the vegetables in batches starting with the lotus, sweet potato and eggplant for 3 to 4 minutes. Do not crowd the oil.
4. Transfer the fried foods to the baking pan.
5. Batter and fry the remaining ingredients in batches for 1 to 2 minutes.
6. Serve the tempura with the dipping sauce.

Matcha

US	Ingredients	Metric
3 tsp	matcha powder	6 g
4 oz	boiling water	140 mL

1. Sift the matcha powder into a small bowl to remove lumps.
2. Pour the boiling water into the bowl.
3. Whisk the powder and water until bubbles and foam form.
4. Pour the matcha into cups and serve.

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This recipe was created by adapting from:

Shrimp Tempura - Just One Cookbook

Vegetable Tempura - Just One Cookbook

How to make Matcha - Just One Cookbook