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Japanese Fish Tempura in Dashi Broth Recipe

Serves/Makes: 4

Ingredients:

• 4 ounces fresh whitebait, cleaned, washed and patted dry
• 2 tablespoons cornstarch
• Oil, for deep-frying
• 7 ounces daikon radish (about 3 inches), peeled and grated
• 4 cups Basic Dashi Stock (see recipe below) or 2 teaspoons dashi stock granules dissolved in 4 cups hot water
• 2 teaspoons Japanese soy sauce
• 2 teaspoons sake
• 1/4 teaspoon salt, or more to taste
• Mitsuba leaves to garnish (optional)
• Blanched chrysanthemum greens or spinach, to serve (optional)
  
  Tempura Batter
• 1 egg yolk
• 2 tablespoons ice water
• 2 tablespoons cornstarch, sifted

How to cook:

• Mix the Tempura Batter ingredients together in a bowl. Heat the oil in a wok. Shake the whitebait and cornstarch together in a plastic bag. Remove the coated whitebait and then dip into the Batter. Deep fry in hot oil until crisp and light golden. Drain on paper towels and set aside in a warm place.
• Place the grated daikon in a muslin cloth, gently squeeze and discard the juice. Bring the dashi stock, soy sauce and sake almost to a boil in a saucepan and add the grated daikon. Turn off the heat, and season the soup with salt to taste.
• Stir and ladle the soup into four soup bowls and add the fried fish just before serving. Topped with the sprigs of mitsuba or the blanched chrysanthemum greens or spinach.

Basic Dashi Stock (Bonita Flake) Ingredients:

• 4 inches square piece konbu, wiped clean
• 4 cups water
• 1/4 cup cold water
• 3 ounces bonito flakes

Basic Dashi Stock (Bonita Flake) Preparation:

• Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
• Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
• When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.

Comments:

If filleting the monkfish tail yourself, cut away the thin membrane covering the outside of the fish. Cut along one side of the central bone to remove the fillet. Repeat on the other side to release the second fillet.

Tempura - Seafood and vegetables deep fried in tempura batter.
Tempura was brought to Japan by the Potuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.

There are a few different ways to serve Tempura. Here are two of them:

• Serve the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce.
• Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl. (One bowl per person)

Tip:

How to prepare tasty tempura.

This recipe for Japanese Fish Tempura in Dashi Broth serves/makes: 4

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Main Ingredient: Various Fish
Preparation Method: Deep Fried
Cuisine: Japanese

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