Inagiku

Ingredients

• 20g silago
• 20g red snapper
• 110g prawns, shelled and de-veined
• 50g cuttlefish
• 10g carrot
• 20g Japanese eggplant
• 25g fresh shiitake mushroom
• 20g sweet potato
• 10g squash
• 30g sea urchin
• 10g sushi nori
• 30g eel fillet
• 15g shimeji

For the tempura batter 

• 2 cups Japanese flour
• 500ml cold water
• 1 egg yolk

For the tempura sauce 

• 50ml dashi stock
• 10ml Kikkoman soy sauce
• 10ml mirin
• 10g ginger, grated
• 10g radish, grated

Method

For the tempura batter 

1. Sift the Japanese flour to make it very light.
2. Beat the egg and cold water together in a bowl.
3. Add the Japanese flour and combine. The batter should be lumpy, do not over-mix.

For the tempura 

1. Heat oil for deep frying. Test if the oil is hot enough by dropping a little of the batter into it. If it rises quickly to the surface, then the oil is ready.
2. Dip the vegetables into the batter and deep fry. Do the same for the seafood. Wrap the uni in the nori before coating with the batter. Cook all the vegetables first, before the seafood.
3. Drain tempura from the oil and serve with the tempura sauce.

For the tempura sauce 

1. Combine the dashi stock, Kikkoman and mirin in a saucepan and bring to a boil.
2. Remove from the heat and add the grated ginger and radish. Serve immediately.

Back to Recipe List