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
Ingredients
(4 servings)
-
10–12 pieces
dried Shiitake
-
4
Okras (or as many as you like)
-
1/2 cup
Dashi broth
-
1 Tbsp
Shiitake rehydrating liquid
-
1 Tbsp
mirin (Japanese sweet rice wine)
-
1 & 1/2 Tbsp
soy sauce
-
1/2 cup
●tempura flour
-
1/2 cup
●Shiitake rehydrating liquid
-
Oil for frying, as necessary
-
Lemon (garnish), as necessary
-
Steps
1
Rehydrate the Shiitake and cut off the stems.
2
Make the Tentsuyu (tempura dipping sauce). Pour Mirin into a pot and bring to a boil before adding soy sauce.
3
Then, add 1 Tbsp of Shiitake rehydrating liquid and Dashi broth, bring to a boil, and set it aside to cool.
5
Squeeze out the water from the Shiitake, coat with 4., and deep fry.
6
Serve on a plate with Tentsuyu, salt, and lemon wedges on the side.