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Tendon
Rice with tempura
Tendon with shrimps is very popular with young women as a low-caloric dish.
Ingredients (4 servings):
360 g. (2 cups) rice
8 shrimps (30 g. each without heads)
4 mushrooms or green pepper
Sauce for tempura:
3 tbsp soy sauce
3 tbsp mirin
120 ml dashi
Tempura batter:
1 egg
120 ml. ice water
50 g. flour
30 g. corn meal
Preparation:
1. Boil rice.
2. Peel shrimps removing shell and shortening tails.
3. Remove roots of mushrooms.
4. Put ingredients for sauce in a pot and bring them to the boil.
5. Prepare tempura batter. Mix egg with cold water and flour with corn flour. Mix everything up.
6. Dredge shrimps and mushrooms with flour, dip into tempura batter and fry in oil warmed up to 175 degrees.
7. Put tempura on boiled rice and pour with sauce.
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