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Tempura Sauce

1 cup shoyu
one half cup mirin (1/2)
one half cup sake (1/2)
3 tablespoons hondashi

Bring to a simmer before serving.

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Tempura Batter

Two cups flour
One cup cornstarch
Salt and Pepper to taste
One tablespoon baking powder
One egg, beaten
Two cups cold water

In a large mixing bowl, sift dry ingredients. Add egg and cold water and mix well using a wire whisk.

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Kabocha Sugatani (Pumpkin)

three fourth cup shoyu (3/4)
1 cup mirin
1 cup sake
5 cups water
one half cup sugar (1/2)
3 tablespoons hondashi

Cut pumpkin into quarters and then into 2-inch long pieces. Boil in water for 5 to 7 minutes, until tender. Throw away the water and add all ingredients and bring to a boil.