Under 30 min
from the video
4 Dinners From Tasty Japan
by Hitomi Aihara
for 2 servings
½ cup soda water, cold
½ cup cup cake flour
oil, for frying
1 tablespoon soy sauce
1 tablespoon mirin
¼ cup water, hot
1 teaspoon dashi granules, japanese stock granules
Prepare shrimp by taking off shell and deveining.
Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
In a medium bowl, beat egg and soda water.
Heat a pot of oil to 350˚F (180˚C).
Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
Arrange assorted tempura on a bowl of rice.
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