Ebi Tempura and Yasai Tempura Moriawase

Here's Kusina Master Recipe- Ebi Tempura and Yasai Tempura Moriawase.
Part 1/3

photo and recipe credit: kusina master/ Click the picture to enlarge...
Ingredients:

• Ebi (Shrimp)- 5 pieces
• Nasu (Eggplant) cut into fan
• Okra cut into one piece
• Green and red capsicum cut into batonnets
• Cornstarch
• Salt and crushed pepper
• Pureed ginger and white radish
• Cooking Oil

Procedure:

• 1. Shelled the shrimp but leave the tail and scrathc both sides of the tail, remove the black end parts of the tail an remove slowly the sharpen. Sheel in the center.
• 2. Cut the shrimp upper part and remove the vein or dirts in the center.
• 3. Place on chopping board, the shrimp, then cut into cress cut both side then break slowly with your finger to become straight.
• 4. Dredge on the corn starch, then deep into the tempura batter.
• 5. Have ready fat heated oil then deeply fry the ebi tempura sprinkle with the tempura batter until done.
• 6. Dredge the eggplant into cornstarch, into tempura batter deep fry until become crunchy, same with okra, capsicum.
• 7. Have ready absorbent paper on the plate then arrange the tempura and serve with tempura sauce and puree of radish and ginger.

Part 2/3

photo and recipe credit: kusina master/ Click the picture to enlarge...
Ingredients

• Showa (Tempura flour)
• Eggyolk
• Water
• Cube ice

Procedure

• 1. Have ready mix bowl combine all ingredients, showa, egg yolk, water mixing well. Then add the cube ice.

Part 3/3

photo and recipe credit: kusina master/ Click the picture to enlarge...
Ingredients:

• Kikkoman- 100 ml
• Mirin- 200 ml
• Water- 300 ml
• Sugar- 1 tbsp.
• Hondashi- 1 tbsp.
• Ginger- 1 gram
• Radish- 10 grams

Procedure:

• 1. Heat mirin in pan, add Kikkoman, water, Hondashi and sugar.
• 2. Boil once, serve while hot.