Saturday, January 06, 2007


Dinner 1/06

(Shallots, Broccoli, Shiitake Mushrooms)

We always make too much tempura -- always. Also, shallots are the new onion rings. ;)

The dipping sauces (clockwise from upper left) -- hot mustard, ketchup/tamari/vegan worcestershire, vegenaise/smoked paprika, ponzu

Tempura Batter

1 cup soda water (or beer)
3/4 cup all purpose flour
1/4 cup rice flour
1/2 tablespoon baking powder
1/4 cup cornstarch
1/4 teaspoon cayenne (or chili powder to taste)
1/2 tablespoon salt

Sift the flour, baking powder and cornstarch into a medium bowl. Stir in 1 cup of the soda water, salt and cayenne. Allow to rest for a few minutes. Additional soda water may be needed to adjust thickness.

Then just drop your diced veggies in and fry in 375F oil until golden brown (about 3-5 minutes)

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