Photo: Tempura String Beans with Dipping Sauce Recipe
Ingredients
- 6 cups cooking oil
- 1 large egg
- 1 cup ice cold seltzer water
- 1/2 cup rice flour
- 1/2 cup cake flour
- 1/2 cup all-purpose flour
- 1 pound green beans, washed and ends trimmed
- Tempura Dipping Sauce, recipe follows
Directions
Heat oil in a fryer to 340 degrees F.
In a large bowl beat the egg with the seltzer water until thoroughly combined. Quickly stir in the rice flour and the cake flour using as few strokes as possible to combine. It's acceptable if there are still a few lumps in the batter. Refrigerate the batter for 30 minutes.
Place the all-purpose flour in a medium bowl and set aside as the tempura batter chills.
Working in batches, quickly dip the green beans in the all-purpose flour, shaking off any excess, then roll in the tempura batter, allowing the excess to drain off, and transfer to the hot cooking oil using tongs. Cook until crisp and light golden brown, about 1 1/2 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Serve immediately with the dipping sauce.
Tempura Dipping Sauce:
- 2 cups water
- 3 inches kombu
- 2 ounces bonito flakes
- 3 tablespoons mirin (sweet cooking wine)
- 5 tablespoons light soy sauce
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
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By ritchiemayo_4936278
Franklin Lakes, NJ
on January 18, 2008
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This episode was called vegetarian, but Bonito is fish flakes. And fish is not vegetarian. They should know better. Just leave out the bonito to make it vegetarian.
By Chef #485090
Santa Cruz, CA
on July 09, 2007
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I use a different batter recipe (my wife is on a gluten-free diet so I just use rice flour, egg & (soda water.
The dipping sauce (Ten Tsuyu in this recipe is excellent, though. Thus my 5-star rating.
Once you have perfected your batter and deep-frying technique, take the trouble to make this sauce from scratch as in the recipe (eschewing dashi powders & the like. It's worth the trouble.
By gregpavlik_5375323
Fairfax, VA
on April 11, 2007
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I followed the recipe to the letter with all new/fresh ingredients. I had bad results the first time so I tried it again 2 more times - but still had a few problems.
1 the batter didn?t stick well to the beans (yes, my oil temp was correct and batter was not too thin
2 all the flour settled to the bottom while resting in the refrigerator so I had to stir it even more - directions said to stir as little as possible and never mentioned stirring after resting but you HAVE to stir it both times so something seems wrong
3 Beans didn?t come out looking anything like the picture
Also I?m not sure why it calls for seltzer water. The bubbles immediately disappear as soon as you stir it in. If any are left, they all disappear while setting in the refrigerator. So I wonder why I should buy seltzer water and what it adds to the party.
Tasted ok though. I wish the F-Net gang would re-evaluate this recipe ? try to cook it again because the instructions need to be adjusted.
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