Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
I was changing the design for my blog, which took a lot of time from cooking, but finally it’s done! I hope you find it easier to read!
Today, I would like to introduce are recipe for parties, a new way to enjoy Tempura.
I cook tempura often at home, but when people come over to eat, there is one small problem.
It’s about the dipping sauce! Tempura can be eaten in different ways, and at most exclusive tempura restaurants in Japan, it is fried right in front of your eyes and usually served with salt. This way, you can enjoy the crispiness and the flavor at the same time. It is difficult to do the same at home, unless you stay in the kitchen and cook as you serve the guest. I sometimes do that but you miss out on the conversation which is a pity.
So what happens is when you serve at home, you serve with a dipping sauce which is made from Dashi broth, soy sauce, mirin and raw sugar, but there are two problems for me when I prepare the sauce. One, I never know how much to prepare because some people like to have a lot of sauce to dip their tempuras, while others don’t use much at all. And second, I don’t have enough bowls when I want to serve at a party!
To overcome this, I changed my state of mind. Instead of serving it as a sauce, I covered the tempura with it! This is good for parties, when you want to serve them on a small plate or as finger food, just place this sauce next to the tempura with a small spoon, like the way jams are served near breads on a breakfast bar.
The way to make this sauce is quite simple, just prepare the sauce like usual, and add some edible gelatine. The sauce can be used in other dishes, it goes great with eggplants, tofu and other steamed vegetables. I hope this idea help you challenge tempura at home!
-100cc Dashi broth (Soak 7cm square konbu kelp or 2 dried mushroom in water for over night, bring to boil and take out konbu/mushroom before serving)
-1 Tablespoon Soy sauce
-1 Tablespoon Mirin
-1/2 Tablespoon Organic raw sugar
-1-2 teaspoon Edible gelatine
-2 Tablespoon water
Step 1: Soak gelatine in water and rest 5 min
Step 2: Boil dashi and add gelatine, add soy sauce, mirin and sugar, mix well and cool
Step 3: Mix with fork before serving