Tempura
Typical Japanese food take the form of seefood or vegetables that were dipped into batter of wheat flour that was mixt with the egg yolk and was diluted with cold water, then was fried in oil that many until being yellowish.
Ingredients
200 gram prawns
200 gram meat the large-scale white fish
5 fungi sitake dry, was soaked hot water
100 gram the eggplant, was cut off three, was sliced flatly
Batter Flour
300 gram flour of protein low wheat
4 items eggs
500 mililitre cold water
1 teaspoon of instant broth powder
Saus
400 millilitre dashi (could use water of fish broth) 100 millilitre soy sauce kikkoman
2 teaspoons of white sugar
1/2 the teaspoon salt
5 centimeter ginger, grated
The Spice
1/2 the teaspoon of pepper powder
1 tablespoon of the water citrus fruit
Salt
The method
Sauce: mixed water of fish broth, soy sauce kikkoman, sugar, and salt, boiled until boiling, adopted. Put ginger and grater radishes, stirred level, eliminated.
Peel prawns by leaving his tail part. His back crack, but not until was cut off.
Discard all of his wastes, then bruised through to straight and widened. The piece of large-scale fish meat 1 x 1 x 7 centimeter, then smeared with salt and pepper, eliminated.
Batter: mixed water and the egg, shook free (for a moment), then put wheat flour and powdered broth, stirred free use chopsticks so as still remained clumps of flour. Wheat flour that was stirred until being mixed level precisely made batter hard and results fried not good.
Dip each material into flour batter, then fried until being yellow brownish, adopted, served together sauce.
Tip
Cooking oil that was used to fry Tempura better that was clean and was not yet used to fry the other foodstuff.