Japanese Tempura

Ingredients:

1 egg, beaten

1 cup cold water

2 tbs dry white wine

1 cup flour

Tentsuyu (tempura dip):

1 tbs dashi no moto in 1 cup of water, boiled for 2 to 3 minutes

2 tbs mirin, optional

2 tbs sake or dry white wine

1/4 cup soy sauce

ginger root to taste - freshly grated, optional

Sweet potato yam

5 to 6 Shrimp

Cooking Instructions:

Heat the oil to 340F or 360F. Dip vegetables or shrimp in the batter and place them in the oil. Remove when tempura turns slightly brown. Place on paper towel to absorb oil. Remove and place on decorative plate. Serve with tempura dip.

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