Ingredients:
1 Tbsp. Hondashi (instant fish stock)
1/2 cup shiro (white) miso paste
8 oz. tofu cubes
2 green onions, thinly sliced
5 cups water
Instructions:
1. Bring the water to a boil.
2. Add the Hondashi and miso paste and stir until miso is dissolved.
3. Add the tofu pieces and cook an additional minute before serving.
4. Garnish with green onion slices.
Tempura Batter
Ingredients
• 150g plain flour
• 150g corn flour, sifted
• 1/2 tbsp baking powder
• 1 egg, lightly beaten
• 250ml iced-cold water
• 250ml soda water, well chilled
Method
Combine egg and ice-cold water in a bowl. Add in both the sifted flour at once. Pour in soda water and mix lightly until just combined but still lumpy.
You can use a variety of meat, seafood or veggies to make tempura. These are the most commonly used :-
• Chicken, fish, squid, prawn
• Veggies - baby corns, lady finger, zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy
Tempura Dipping Sauce
Ingredients
• 1 cup vinegar
• 2 tablespoons sugar
• 1/2 handful cilantro, chopped
• 1 small chile, seeded and finely chopped
• 1/2 teaspoon chopped garlic
• Salt and freshly ground black pepper
Method
Pour the vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.
