Donko Shiitake Tempura
Enjoy the Umami taste of Shiitake to its fullest!! Tempura is crispy outside and juicy inside! Deep fry for a short time only so that the Shiitake doesn't dry out. Recipe provided by: Hattori Nutrition College
Okras (or as many as you like)
Shiitake rehydrating liquid
mirin (Japanese sweet rice wine)
1 & 1/2 Tbsp
●Shiitake rehydrating liquid
Oil for frying, as necessary
Lemon (garnish), as necessary
Rehydrate the Shiitake and cut off the stems.
Make the Tentsuyu (tempura dipping sauce). Pour Mirin into a pot and bring to a boil before adding soy sauce.
Then, add 1 Tbsp of Shiitake rehydrating liquid and Dashi broth, bring to a boil, and set it aside to cool.
Squeeze out the water from the Shiitake, coat with 4., and deep fry.
Serve on a plate with Tentsuyu, salt, and lemon wedges on the side.