FESTIVE TEMPURA DINNER This is a collection of recipes designed to make a complete Japanese meal for 4-6 people (add your own rice). I am unfamiliar with much of what follows (as I am with many of Jana's recipes) and tried to be as accurate as possible given that. Sure sounds good! ====================================================================== TEMPURA FISH AND VEGETABLES This is a list of some examples of foods for frying. For each person, prepare: 6-7 slices assorted fresh vegetables; 4-5 pieces fresh seafood or chicken; SHRIMP: Peel, but leave on tail. Devein without cutting completely through back. Spread open, make 2 shallow vertical cuts on each half to prevent curling. Dredge in flour, and place on waxed paper until ready to dip and fry. PEPPER: Green or red. Cut in rings. ZUCCHINI or CARROTS: Cut matchstick style. GREEN BEANS or ASPARAGUS: Cut in half lengthwise if too thick. SWEET POTATO or POTATO: Peel and cut paper thin. Soak in cold water, pat dry before frying. SMALL MUSHROOMS: Cut in half. LOTUS ROOT: Peel, cut in 1/4 inch slices. Soak in mixture of 1 c. water and 1 tsp. vinegar for 10 minutes. Pat dry before frying. JAPANESE EGGPLANT: Cut in 1/4 inch slices. Soak in salt water for 15 minutes, and pat dry before frying. ONION: Cut in 1/3 inch slices. SNOW PEAS: MITSUBA: (Japanese trefoil leaves) ====================================================================== DASHI (Homemade Fish Stock) Servings: 6 c. cold water 1-3 inch square dried kelp (konbu) 1/2 c. bonito (katsuobushi) flakes, or 2 pkgs (5 grams each) katsuobushi Put konbu and water in a saucepan and bring to a boil. Remove konbu. Add bonito flakes and boil 1 minute. Remove from heat and let rest 5 minutes. Bonito flakes will sink to bottom. Pour stock through a fine mesh strainer. Discard flakes. Best within 2 days. Source: Nancy Kuwabara ====================================================================== TEMPURA BATTER Servings: 1 c. flour 1 tsp. cornstarch 1/2 tsp. baking powder 1 c. ice-cold water 1 egg Mix all together quicky, and not thoroughly. Batter should be slightly lumpy with a ring of flour remaining on outer edge. Mix just before frying. Keep bowl away from heat, or place inside larger bowl full of ice water. Mix separate batters for fish and for vegetables, or divide recipe in half. Do not double -- make separate batches. Source: Nancy Kuwabara ====================================================================== CHAWAN-MUSHI (egg custard soup) Servings: 1 1/2 c. dashi or chicken broth 1/4 tsp. light soy sauce 1 1/2 tsp. mirin (sweet cooking sake) 1/2 c. chopped spinach or peas 3 lg. eggs 2-3 dried shiitake mushrooms 4 oz. cooked/diced chicken 2 T. finely slivered bamboo shoots Soften mushrooms in water 20 minutes, then slice. Combine broth, soy sauce, mirin and salt to taste, and simmer 2 minutes. Remove from heat and cool completely. Beat eggs gently, add to cooled broth, mixing gently to avoid air bubbles. Divide meat and vegetables evenly into 4-6 plain (heatproof) custard cups, and gently pour egg mixture over each, filling about 3/4 full. Cover cups with lids or cotton cloth secured with rubber bands, and set in a hot steamer. Cover steamer and steam over high heat for 3-5 minutes. Reduce heat and steam 10-15 minutes or until custard sets (test with toothpick -- should come out clean). Serve hot, or chill 6-8 hours and serve cold. Source: Nancy Kuwabara ====================================================================== SIMPLE SUIMONO (soup) Servings: 4-6 1 1/2 c. chicken broth 1/2 tsp. soy sauce 1 1/2 tsp. mirin (sweet cooking sake) dash coarse kosher salt Bring ingredients to a boil. Place garnishes (tiny cubes of tofu, slivers of green onions, slivers of orange or lemon peel) in soup bowls. Pour hot stock over and serve. Source: Nancy Kuwabara ====================================================================== EASY SUNOMONO (Salad) Servings: 4-6 4 sm. Japanese cucumbers, or 1 European cucumber, peeled, sliced 6 T. rice vinegar 1 tsp. soy sauce black sesame seeds green onions, chopped Divide cucumbers into small bowls. Mix vinegar and soy sauce, and pour over cucumbers. Garnish with seeds or onions. Source: Nancy Kuwabara ====================================================================== TEMPURA OIL Servings: 4 c. corn, safflower or peanut oil or 3 1/3 c. corn, safflower or peanut oil 2/3 c. sesame oil Use a heavy, deep pan, deep electric skillet, or wok. Heat oil to 355F. Use thermometer, or drop in a bit of batter. If it sinks halfway, rises quickly, and spins around, oil is ready. Maintain heat while frying, and don't overcrowd pan. Dip vegetables/meat in batter, and fry 2-3 minutes per side. Drain thoroughly, and serve immediately. Source: Nancy Kuwabara ====================================================================== TEMPURA DIPPING SAUCE Servings: 4-6 1 c. dashi or chicken broth 1/3 c. soy sauce 1/4 c. mirin (sweet cooking sake) 2 T. sugar Bring all ingredients to a boil, stirring to dissolve sugar. Divide into bowls, let cool to room temperature. Can add 1 c. daikon radish as option. Source: Nancy Kuwabara ====================================================================== ORANGE AGAR AGAR (gelatin dessert) Servings: 1/3 c. honey 1 1/2 c. water 1 1/2 c. orange juice 3 T. agar flakes 5-6 med. oranges strawberries or maraschino cherries for garnish Slice top off each orange (about 1/2 inch from top). Scoop out pulp (use to make juice, etc). Slice off enough from bottom of shell so it will sit upright. Bring water, juice and agar flakes to a boil, reduce heat and simmer 10 minutes until agar is well dissolved. Add honey and simmer 5 minutes, stirring occasionally. Pour mixture into orange shells, and let cool to room temperature, then refrigerate overnight. To serve, cut each into quarters or eighths, garnish with berries/cherries. Source: Nancy Kuwabara ======================================================================