Ginger Tempura Shoga No Tempura Recipes

TEMPURA

Tempura image

Provided by Food Network

Time 26m

Yield 4 to 8 servings

Number Of Ingredients 27

Ingredients

1/4 cup rice flour
3 cups soda water, divided
2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup cornstarch
1 tablespoon salt
1 teaspoon cayenne
Assorted vegetables and seafood (scallops, broccoli, mushrooms, eggplant, squash, onions, scallions, asparagus, shrimp) all vegetables should be sliced thin so they fry quickly.
Hot Chinese Mustard Sauce, recipe follows
Sesame Scallion Dipping Sauce, recipe follows
2 tablespoons Chinese dry mustard (or Colman's English Mustard Powder)
Pinch turmeric
2 teaspoons water
2 tablespoons rice wine vinegar
1/4 cup pickled ginger liquid
1 lemon, juiced
1 tablespoon sugar
1 tablespoon chili oil
1 tablespoon roasted (dark) sesame oil
1 cup peanut oil
1/4 cup mirin
1 tablespoon brown sugar
1/4 cup lemon juice
1/4 cup soy sauce
1 tablespoon wasabi
2 tablespoons roasted (dark) sesame oil
2 tablespoons minced scallions or green onions

Steps:

In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 1/2 cups soda water, salt and cayenne. Lastly add the rice flour mixture. Allow to rest in the refrigerator at least 1 hour before use. Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness.
In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar. Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended. Combine the chili, sesame and peanut oils. Slowly whisk in the oil to the mustard mixture until emulsified. Refrigerate until needed. This can be prepared up to 1 week ahead.
In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed.

GINGER TEMPURA (SHOGA NO TEMPURA)

Ginger Tempura (Shoga No Tempura) image

Simple and unusual. Ginger acts as an appetizer, freshens the palate, ans also warms the body. Good as an hors d'oeuvre or between the courses of as heavy meal, or served with pumpkin or sweet potato tempura. It would also make an amazing garnish on some dishes. From "Good Food From a Japanese Temple".

Provided by zeldaz51

Categories Japanese

Time 13m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

3 ounces fresh ginger, peeled (about 3.5 in.)
3 tablespoons flour
1/4 teaspoon salt
3 tablespoons water
vegetable oil (for deep frying)

Steps:

Cut ginger into medium-thin rounds across the fiber grain, then cut rounds into fine julienne strips.
Mix flour, salt, and water well. place ginger in batter and toss to coat well.
Heat oil to 340F/179C,and deep-fry ginger in 4 portions. Drain well and sprinkle with salt.
Serve hot! Does not keep.

Nutrition Facts : Calories 38.4, Fat 0.2, SaturatedFat 0.1, Sodium 100.3, Carbohydrate 8.2, Fiber 0.6, Sugar 0.4, Protein 1

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