sakura tree tempura / 桜天ぷら

 

Ingredients

Any vegetables and fish you want!

-Sauce-
3 tbs soy sauce
1 tbsp mirin
2 tbsp sugar
150ml bonito stock (katsuo dashi)

-Sakura tree (Ayashiraga)-
somen noodles
50g rice flour
100ml water
1tbsp black sesame paste

-Batter-
1 egg yolk
200ml cold flour
200g cold water

70 % Canola oil
30 % Sesame oil

Sesame oil is more expensive so you don’t have to add any if you don’t want to. Most people think sesame oil tastes better, so the higher percentage sesame oil you add, usually the better it is. You can use whatever ratio you want, although most people add 0-80% sesame oil.

- Shrimp-
500ml water
2tbs baking powder
 

 

 

instructions

1. Prepare your vegetables. With tempura you can deep fry pretty much anything you want so you don't have to use the ingredients I picked out here. Just make sure to use a paper towel to get rid of water on the surface of the ingredients. Also, if you deep fry okra or anything like it, make sure to cut off the ends or make holes with toothpick so it doesn't explode while deep frying. 

-Tips for preparing shrimp-
・It's easier to peel the shrimp by starting at the third joint.
・Cut off the tips of the tail and squeeze the liquid out of it so the liquid doesn't splash while deep-frying. 
・Cut the muscle strings and press them down so the shrimp doesn't curl while deep frying.
・Dissolve 2tbsp baking powder and let the shrimp soak for about 20 minutes. This process makes the texture of shrimp so much better and more moist. 

2. Add 3 tbsp soy sauce, 1 tbsp mirin, 2 tbsp sugar, 150ml bonito stock in a pot and boil it on low heat. If you have tempura batter bits (tenkasu), you can add a few tablespoons of them to the sauce and simmer it for a few minutes, then strain them back out of the sauce to make the sauce more flavorful.
3. Separate the egg yolk and mix the yolk with 200ml cold water in a cold bowl. Add 200g cold flour and mix it gently (I normally refrigerate the bowl, water, and flour ahead of time to make them cold). Make sure not to mix it too much. 
4. Heat up oil to 180°C for deep-frying (70 % Canola oil, 30 % sesame oil). Sesame oil is more expensive so you don’t have to add any if you don’t want to. Most people think sesame oil tastes better, so the higher percentage sesame oil you add, the better it usually is. You can use whatever ratio you want, although most people add 0-80% sesame oil.
5. Coat the ingredients with flour and then batter. Deep-fry them. When the ingredients start producing fewer bubbles, take them out and let them rest for 1 minute to finish cooking.
6. Mix 50g rice flour and 100ml water in a bowl, and microwave it for a minute to turn it into dough. Then mix it with the black sesame paste. 
7. Make temupura batter (100ml water, 100g flour) in a bowl if you don't have any left. Set aside a small cup of batter. We have two bowls of batter now. 
8. Add red food coloring little by little to the bigger bowl of batter until it becomes light pink. 
9. Prepare a nori piece (just big enough to wrap a bundle of somen noodles), and dip it in the small cup of batter, then wrap it around the base of the noodles.
10. Deep-fry it to make it into a tree. The noodles should fan out where they are not bundled by the nori.
11. Drip the pink batter onto the tree to make the cherry blossom leaves and done!
If you want to eat your tempura ingredients with rice, put as much cooked rice as you want in a bowl, top it with your tempura ingredients, and then pour the sauce onto it.