Cooking instructor Phillip Yi shows hot to prepare this Japanese food basic.
* Note: When preparing vegetables to coat in tempura, be sure to slice them diagonally, about 1/4-inch thick. Keeping the thickness uniform allows a consistent cooking time. Also, avoid vegetables such as celery, cucumbers, and tomatoes because the high water content won't react well with hot oil.
Ingredients:
1 cup tempura flour
4 cups cold water
1 egg yolk
Preparation:
Heat oil in a deep fryer to 350 degrees. Mix egg yolk and cold water. Add to tempura flour and mix (tempura flour can be made at home by mixing one cup white flour with one tablespoon corn starch). The batter should be lumpy and runny.
Dredge completely dry vegetables (dampness makes hot oil pop) through white flour before dipping them in the tempura batter. Lay coated vegetables in hot oil and fry until golden in color. Seafood, such as shrimp, works very well. Be sure to shell and de-vein shrimp, but leave the tails on and make three scores across the belly to prevent curling.
Resources Basics of Sushi
This is a video that includes sushi information and instructions for preparing sushi.
California Sushi Academy
1500 Main St.
Venice, CA 90291
USA
Phone: 310-581-0213
Fax: 310-581-5272
Email:
e-mail@sushi-academy.com
URL:
www.sushi-academy.com
Guests Phillip Yi
Director / Sushi Instructor, California Sushi Academy
1611 Pacific Ave.
Venice, CA 90291
Phone: 310-581-0213
Fax: 310-306-2605
E-mail:
e-mail@sushi-academy.com
Website:
www.sushi-academy.com
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