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Summer Tempura (Young Ginger, New Lotus Root, Corn)
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1
Combine eggs and cold water to make 145g. As a guide, that is about 2 to 3 extra-large eggs.
Ingredients for this step
Eggs
2 pieces
Water
to taste
1:25
~2 min
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Ingredients
1
Combine eggs and cold water to make 145g. As a guide, that is about 2 to 3 extra-large eggs.
Eggs 2 pieces
Water to taste
1:25
~2 min
2
Add 90g of sifted cake flour and mix, folding it in little by little from the outside toward the center. Do not overmix; stop while a little flour is still visible.
1:36
~2 min
3
Cut the young ginger into thin strips and soak in ice water. With well-washed hands, take a handful, first work in a little batter, then add batter on top, turn it over, and add batter again.
2:13
~2 min
4
Squeeze the battered young ginger together into a bundle and drop it straight into the oil.
2:48
~1 min
5
Wash your hands, and while turning the frying kakiage over, gather the scattered batter and loosely bring it together. Lift it out once it turns fluffy. It is fine if it falls apart at first.
3:06
~2 min
6
Lightly sprinkle salt on the young ginger kakiage and top with dried tuna flakes to finish.
3:33
~1 min
7
Cut the new lotus root into easy-to-eat slices without peeling it or removing the bitterness. Do not dust it with flour.
5:05
~3 min
8
Coat very thinly with batter and put it straight into the oil. If the holes are clogged, clear them with chopsticks so you can see through, and fry while turning it over.
5:57
~3 min
9
Serve the fried new lotus root with mustard soy sauce to finish.
8:02
~1 min
10
Boil the corn in salted water and cut it to about half its length. Either the microwave or boiling is fine.
9:37
~10 min
11
Lift it so it does not fall apart, dip it slowly through the batter, and lower it slowly into the oil. Lowering it slowly lets a certain amount of batter build up.
10:08
~3 min
12
The fried corn can be eaten simply with salt, or seared with a torch for color and finished with a drizzle of soy sauce.
10:54
~2 min
1
Step 1
Combine eggs and cold water to make 145g. As a guide, that is about 2 to 3 extra-large eggs.
Eggs
2 pieces
Water
to taste
2
Step 2
Add 90g of sifted cake flour and mix, folding it in little by little from the outside toward the center. Do not overmix; stop while a little flour is still visible.
Cake flour
90g
3
Step 3
Cut the young ginger into thin strips and soak in ice water. With well-washed hands, take a handful, first work in a little batter, then add batter on top, turn it over, and add batter again.
Young ginger
to taste
4
Step 4
Squeeze the battered young ginger together into a bundle and drop it straight into the oil.
Young ginger
to taste
Frying oil
to taste
5
Step 5
Wash your hands, and while turning the frying kakiage over, gather the scattered batter and loosely bring it together. Lift it out once it turns fluffy. It is fine if it falls apart at first.
Frying oil
to taste
6
Step 6
Lightly sprinkle salt on the young ginger kakiage and top with dried tuna flakes to finish.
Salt
a pinch
Dried tuna flakes
a pinch
7
Step 7
Cut the new lotus root into easy-to-eat slices without peeling it or removing the bitterness. Do not dust it with flour.
New lotus root
to taste
8
Step 8
Coat very thinly with batter and put it straight into the oil. If the holes are clogged, clear them with chopsticks so you can see through, and fry while turning it over.
New lotus root
to taste
Cake flour
90g
Frying oil
to taste
9
Step 9
Serve the fried new lotus root with mustard soy sauce to finish.
Mustard soy sauce
to taste
10
Step 10
Boil the corn in salted water and cut it to about half its length. Either the microwave or boiling is fine.
Corn
to taste
Salt
a pinch
11
Step 11
Lift it so it does not fall apart, dip it slowly through the batter, and lower it slowly into the oil. Lowering it slowly lets a certain amount of batter build up.
Corn
to taste
Cake flour
90g
Frying oil
to taste
12
Step 12
The fried corn can be eaten simply with salt, or seared with a torch for color and finished with a drizzle of soy sauce.
Salt
a pinch
Soy sauce
to taste
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