Tempura & tendon
天ぷら · 天丼

= egg-water. Then per 360 cc egg-water, ~200 g wheat flour.

Method

1. Very light dusting of flour on the ingredients.
2. Mix egg-water and flour very lightly. Do not over-mix, do not smooth.
3. Ready when the frying sound drops in tone and the bubbles get smaller.

Fish/shrimp paste mushrooms

• 800 g fish / squid / ebi, with egg white.
• Remove the mushroom stem, slit the cap lightly, dust the inside with flour, fill with paste.

Serving

• Dipping: tentsuyu.
• Tendon: tempura over rice with don-tsuyu.

Keep the batter cold and mix it just before use; 170–180 °C for seafood, lower for vegetables.

Related: Shrimp · Alfonsino