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Not Everybody loves Raymond.
Everybody loves tempura.

NOTE: I found all these ingredients at
Super Fresh, except for the dashi, which
is a fish broth made from bonito (tuna) fish
flakes. If you don't want to make an extra
trip to an Asian market, try substituting the
dashi with 1 cup fish broth made from a
fish boullion cube.

Just some of the things you can tempura:

As is:
onion rings
sliced zucchini, squash, eggplant
fish filet (flounder, halibut, cod)
shrimp, butterflied

Blanched in boiling water to soften:
broccoli florets
sweet potato, sliced

Heat peanut oil, 4 inched deep to 375.

For dipping sauce:
1 cup water
1 tablespoon dashi
2 tablespoons Mirin (sweetened sake)
2 tablespoons soy sauce
3 tablespoons, fresh grated ginger

Boil the water. Add the dashi and allow to
dissolve. Stir in Mirin and soy sauce.
Bring to boil. Remove from heat.
Set aside. Add ginger right before serving.

For the Tempura Batter:
1 egg yolk
1 cup ice-cold water
1 cup flour
1/2 teaspoon baking powder.

When oil is about ready, dust the items
you will be frying with flour and shake off
any excess.
Start batter by placing cold water in a bowl.
Beat in the egg yolk using chopsticks.
Sift the flour and baking soda over the liquid.
Stir in with chopsticks. Do not over mix.
There should be lumps of flour.
Batter should be thin.

Dip floured items into batter and carefully lower
them into the hot oil.
Turn up heat on oil to maintain 375 degrees.
Watch oil carefully.
Turn items as they fry.
Fish, shrimp and any softened, blanched veggies
should take no more than 3 minutes.
Raw veggies may take longer.

Remove from oil. Drain on paper towel.
Add ginger to dipping sauce.
Serve tempura with dipping sauce.

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