Benihana Vegetable Tempura Recipes

BENIHANA VEGETABLE TEMPURA

Steps:

• Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
• In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
• Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
• Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
• NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
• Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).

BENIHANA TEMPURA DIPPING SAUCE

Steps:

• Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
• Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.

VEGETABLE TEMPURA

Steps:

• Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil).
• Place in freezer.
• Prepare vegetables by peeling and slicing.
• Pour the oil into a pan and heat over medium heat.
• When oil is hot, dip veggies in batter then oil.
• Fry until lightly browned.
• Do small amounts at a time. It will be less messy and much easier to manage.

VEGETABLE TEMPURA

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

BENIHANA SEAFOOD TEMPURA

Steps:

• Soak the shiitake mushrooms in a bowl of warm water for 15 minutes. Remove stems, then dry the mushroom caps with paper toweling. Slice each cap with an 'X'. Set the mushrooms aside.
• Cut the squid into either 1/2-inch rings or 1 x 3-inch sheets. (If the latter, lattice-cut the squid meat to prevent curling in the fryer.) Dry and set aside.
• Peel the carrot and shred with a grater. Set aside. Cut the green pepper into 1/4-inch slices. Remove seeds from inside the rings. Set aside. Slice the potato into 1/4-inch slices. Set aside.
• In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
• Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
• NOTE - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer.