Tempura Isobe Age
9 people added this to their Recipe Box
This recipe makes 18 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 124124 cal |
| pro | 4 g4g pro |
| total fat | 6 g6g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 14 g14g carb |
| fibre | 1 g1g fibre |
| chol | 17 mg17mg chol |
| sodium | 389 mg389mg sodium |
| potassium | 124 mg124mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 88 iron |
| vit A | 2121 vit A |
| vit C | 55 vit C |
| folate | 99 folate |
Isobe is a Japanese cooking technique using roasted seaweed (nori) for flavour.
Ingredients
- 8 oz fish fillets , (such as turbot or catfish)8 oz fish fillets, (such as turbot or catfish)
- 1/4 tsp salt 1/4 tsp salt
- 1 Chinese eggplant , (8 oz/250 g)1 Chinese eggplant, (8 oz/250 g)
- 1 zucchini , (8 oz/250 g)1 zucchini, (8 oz/250 g)
- 1 sweet potato 1 sweet potato
- Isobe Batter:
- 2 cups sifted cake and pastry flour 2 cups sifted cake and pastry flour
- 1-3/4 cups cold water 1-3/4 cups cold water
- 1 egg yolk 1 egg yolk
- 1/2 tsp baking soda 1/2 tsp baking soda
- 1 square (8 inch/20 cm) sheet nori 1 square (8 inch/20 cm) sheet nori
- VegetabIe oil , for fryingVegetabIe oil, for frying
- Tempura Sauce:
- 1/3 cup tempura sauce , (such as Kikkoman)1/3 cup tempura sauce, (such as Kikkoman)
- 1/3 cup water 1/3 cup water
- 2 tbsp finely grated daikon radishes 2 tbsp finely grated daikon radishes
- 1 tsp finely grated gingerroot 1 tsp finely grated gingerroot
Preparation
Slice fish crosswise on the diagonal into 1/4-inch (5 mm) thick slices; sprinkle with salt. Set aside.
Slice eggplant and zucchini crosswise on the diagonal into scant 1/2-inch (1 cm) thick pieces. Cut potato diagonally into 1/4-inch (5 mm) thick slices. Set aside.
Isobe Batter: Transfer 1/4 cup (50 mL) of the flour to shallow dish; set aside.
In large bowl, whisk water with egg yolk. Sift in remaining flour and baking soda, stirring until incorporated. Crumble nori and whisk into batter. Set bowl in larger bowl of ice water to keep cold.
In deep fryer or saucepan, heat about 1-1/2 inches (4 cm) oil until deep-fryer thermometer registers 350°F (180°C).
Lightly coat batches of 4 or 5 vegetable pieces at a time in reserved flour; dip each in batter. Deep-fry until golden and crispy, 2 to 3 minutes. With slotted spoon, remove to rack on paper towel–lined tray; remove any batter floating in oil.
Repeat coating and deep-frying with fish until crispy and flakes easily when tested, about 2 minutes. With slotted spoon, remove to paper towel–lined tray.
Tempura Sauce: Meanwhile, in small saucepan, bring tempura sauce and water just to boil; remove from heat. Stir in daikon and ginger. Serve warm with vegetables and fish.
Slice eggplant and zucchini crosswise on the diagonal into scant 1/2-inch (1 cm) thick pieces. Cut potato diagonally into 1/4-inch (5 mm) thick slices. Set aside.
Isobe Batter: Transfer 1/4 cup (50 mL) of the flour to shallow dish; set aside.
In large bowl, whisk water with egg yolk. Sift in remaining flour and baking soda, stirring until incorporated. Crumble nori and whisk into batter. Set bowl in larger bowl of ice water to keep cold.
In deep fryer or saucepan, heat about 1-1/2 inches (4 cm) oil until deep-fryer thermometer registers 350°F (180°C).
Lightly coat batches of 4 or 5 vegetable pieces at a time in reserved flour; dip each in batter. Deep-fry until golden and crispy, 2 to 3 minutes. With slotted spoon, remove to rack on paper towel–lined tray; remove any batter floating in oil.
Repeat coating and deep-frying with fish until crispy and flakes easily when tested, about 2 minutes. With slotted spoon, remove to paper towel–lined tray.
Tempura Sauce: Meanwhile, in small saucepan, bring tempura sauce and water just to boil; remove from heat. Stir in daikon and ginger. Serve warm with vegetables and fish.
Source : Canadian Living Magazine: December 2009
- Keywords : Appetizers; Fish; Eggplant; Zucchini; Deep Fry; Sweet potato; Japanese; 200 calories;
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