Tempura Teishoku Crisp Fried Assortment With Rice And Miso Soup 1771707886436 G184

Ingredients

• 12 pieces Large shrimp, peeled and deveined
• 2 cups Assorted vegetables (sweet potato, eggplant, bell pepper)
• 1.5 cups Tempura flour
• 1 cup Ice-cold sparkling water
• 1 quart Vegetable oil for frying
• 2 cups Short-grain Japanese rice
• 3 tablespoons Miso paste (red or white)
• 4 cups Dashi stock
• 0.5 cup Silken tofu, cubed
• 1 tablespoon Dried wakame seaweed(optional)
• 0.5 cup Tentsuyu dipping sauce
• 2 tablespoons Grated daikon radish(optional)

Instructions

1. 1

   Rinse the rice until water runs clear, then cook in a rice cooker or pot with 2.5 cups of water.

2. 2

   Prepare the miso soup by bringing dashi stock to a simmer, adding tofu and wakame, then whisking in miso paste just before serving.

3. 3

   Prepare the shrimp by making small incisions on the belly side to prevent curling, and slice vegetables into thin, uniform pieces.

4. 4

   Whisk the ice-cold sparkling water into the tempura flour briefly; leave some lumps in the batter to ensure a crispy texture.

5. 5

   Heat vegetable oil in a deep pot to 340°F (170°C).

6. 6

   Dust the shrimp and vegetables lightly with dry flour, dip into the cold batter, and fry in small batches until pale golden and crisp.

7. 7

   Drain the fried items on a wire rack or paper towels to remove excess oil.

8. 8

   Assemble the teishoku set by placing the tempura assortment on a plate, served alongside a bowl of rice, miso soup, and dipping sauce.