TEMPURA DIPPING SAUCE
The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.
Provided by CRIMSON667
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g
BENIHANA TEMPURA DIPPING SAUCE
Make and share this Benihana Tempura Dipping Sauce recipe from Food.com.
Provided by Member 610488
Categories Sauces
Time 20m
Yield 1/2 cups sauce, 4 serving(s)
Number Of Ingredients 5
Steps:
- Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
- Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.
Nutrition Facts : Calories 30.2, Fat 0.2, SaturatedFat 0.1, Sodium 298.8, Carbohydrate 3.9, Fiber 0.5, Sugar 0.3, Protein 0.9
BENIHANA SEAFOOD TEMPURA
Make and share this Benihana Seafood Tempura recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak the shiitake mushrooms in a bowl of warm water for 15 minutes. Remove stems, then dry the mushroom caps with paper toweling. Slice each cap with an 'X'. Set the mushrooms aside.
- Cut the squid into either 1/2-inch rings or 1 x 3-inch sheets. (If the latter, lattice-cut the squid meat to prevent curling in the fryer.) Dry and set aside.
- Peel the carrot and shred with a grater. Set aside. Cut the green pepper into 1/4-inch slices. Remove seeds from inside the rings. Set aside. Slice the potato into 1/4-inch slices. Set aside.
- In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
- Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
- NOTE - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer.
Nutrition Facts : Calories 2316.2, Fat 220, SaturatedFat 37.7, Cholesterol 113.5, Sodium 210.8, Carbohydrate 77.2, Fiber 4.7, Sugar 2.9, Protein 14.3
TEMPURA DIPPING SAUCE
Has a milder flavor, not too sweet or too much soy. Serve with tempura shrimp or vegetables or vegetable pancakes as a dipping sauce.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix (make sure instant dashi is thoroughly dissolved if using).
- Serve with food; store unused sauce in refrigerator.
BENIHANA'S GINGER SAUCE
I dip all veggies in this as well as chicken, steak and shrimp. I asked my local Benihana for the recipe and they gave it to me!!
Provided by icetea
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- chop onion and grate ginger on a cheese grater or micro plane other wise it's kinda fiberous.place all ingredients in a food processor and pulse until well blended.
BENIHANA GINGER DIPPING SAUCE
Make and share this Benihana Ginger Dipping Sauce recipe from Food.com.
Provided by jeffelo
Categories Sauces
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in blender and process until smooth.
BENIHANA VEGETABLE TEMPURA
This is a copycat of the Benihana Vegetable Tempura served at the restaurant. The tempura batter only makes enough for one type of tempura, Mixed Vegetable, Onion or Cauliflower so you will need to decide what type of tempura to make.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
- In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
- Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
- Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
- NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
- Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
Nutrition Facts : Calories 719.5, Fat 5, SaturatedFat 1.4, Cholesterol 105.8, Sodium 157.9, Carbohydrate 149.9, Fiber 15.8, Sugar 20, Protein 22.3
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