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The fish would work with this sauce, but the texture will be very soft if you soak the fish, and not sure if you would like it. Hungry? Find the detailed tips and techniques in each of the following tempura recipes! 1. Shrimp Tempura

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Ideal oil temperature for frying – Depending on the ingredients, we are looking at the range of 320-350°F (160-180°C).Use a thermometer for precise temperature control, especially if you’re not familiar with deep frying. Suage removes the bitterness of ingredients (such as in eggplant) and coating with oil prevents de-coloration of the eggplant. By cooking with oil, eggplant maintains its beautiful color. The eggplant will absorb oil first but then will release it after cooking. Do you adore eggplant? This Eggplant Agebitashi could be your new favorite for eggplant recipes. The long, slender Japanese eggplant is first deep-fried until crispy brown, then soaked in flavorful dashi and soy sauce-based broth. After I came to the U.S. and tried more varieties ofeggplant dishes,I started to love eggplant. One of the eggplant recipes I was crazy about was a grilled eggplant sandwich with roasted bell pepper.Do not overcrowd the frying pot with ingredients – As a rule of thumb, only half of the oil surface should be covered with ingredients. So, deep fry in batches. If you enjoy making my agedashi tofu recipe at home, give us a rating or leave a comment to share your experience below! More Popular Tofu Recipes on JOC

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While growing up in Japan, my mother made a lot of eggplant dishes and it always made me wonderedwhat was so good about eggplant. Personally, I prefercrunchy and crispy foods, and mushy, soft eggplant was not one of my favorite vegetables. Now that you’re armed with the knowledge of tempura-making, I hope you’re ready to fire up some delicious tempura at home! Served piping hot, agedashi tofu is arguably one of the most amazing tofu dishes one can ever have! How to Make Agedashi Tofu Ingredients You’ll Need Drain the tofu for 15 minutes. Don’t drain too long if you want the soft velvety texture on the inside. Serve the tofu in a bowl and pour the tsuyu sauce. Garnish the tofu with grated daikon, chopped green onion, grated ginger, and bonito flakes.

Agebitashi means deep-fried and soaked. The dish is composed of deep-fried eggplant soaked in light dashi and soy sauce-based broth. In Japan, Tempura (天ぷら) is serious stuff. Japanese chefs would spend years mastering the technique of tempura frying. And home cooks will themselves in front of the hot oil in their tiny kitchens. All for the food we so love. It's time to deep fry all of the things! LOL I love the Japanese Deep Frying Pot. Makes some very tasty mini tacos.” When choosing vegetables, you’d want to avoid vegetables with high water content such as tomato, celery, and cucumber. They do not hold up the batter well, and the moisture will result in the vegetables getting burnt easily.

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Agedashi tofu, or what we call agedashi dofu (揚げ出し豆腐) in Japan, is made of soft or medium-firm tofu coated with potato starch and deep-fried so that the outer shell is crispy and the inside is smooth and custardy. A cold batter is absolutely necessary – Make sure all your ingredients (flour, water, egg) and the bowl are cold. Keep your water refrigerated so it’s icy cold. This helps the batter cling on to the surface of the ingredients. In Japanese cooking, deep frying is an art, and it takes some know-how and practice to execute desirable results. For the case of tempura, the hot oil enhances the natural sweetness and flavors of whatever you’re frying, at the same time, devoid of greasiness. Let’s take a look at how you can achieve that at home. Deep Frying Oil Serve the hot-off-the-frying-pot tempura with tentsuyu dipping sauce along with grated daikon to help refreshen your palate. It makes a remarkable main dish to enjoy on its own. EASY TO CLEAN – Just wash it in the sink. Very easy. Hot and soapy water is your friend with your new best deep fryer. Should be easy as you aren't burning things but only deep-frying them. Just wipe the rmometer.So… it’s up to you. I buy potato starch from Bob’s Red Mill or a Japanese brand of potato starch from Japanese/Asian grocery stores 5 Important Cooking Tips Deep Pan With Bypass Port: The bypass spout design makes it easy to pour cooking oil after you finish frying food without worrying about the oil during the draining process. more