By MAGGIE ISHINO
Originally printed on May 26, 2012.
Maggie apologizes for this revision of her most recent column, “Sharing My Tempura Dinner,” but the following changes were necessary:
Under No. l: (Add to paragraph) Enough oil should be poured into the frying pan as you would pour for deep frying, which is usually to the middle of the frying pan.
Under No. 6: (Use this paragraph in place of first one) The shrimps do NOT have to be turned over since the oil is SIZZLINGLY HOT and there is enough oil to completely cover the shrimps. It only takes a few seconds for the shrimps to become golden brown so you must work quickly. Place shrimps on a plate with a paper towel to absorb the oil.
(Add) No. 7: In order to save time, I have an ordinary frying pan to tempura the vegetables and here again the oil must be sizzlingly hot.
I use yam or sweet potatoes, string beans and eggplant for my tempura vegetables. (Of course, most vegetables may be used, such as broccoli and carrots). The vegetables should be cut in half-inch slices and not too thin, otherwise the vegetables will “break” when they are fried. I place two of each of the above-mentioned vegetables in the batter and then into the frying pan. When one side of the vegetable turns golden brown, turn it over until that side becomes golden brown.
While the vegetables are being fried, go back to tempura the rest of the shrimps.
Maggie Ishino is a Rafu typist. She can be reached at online@rafu.com Opinions expressed in this column are not necessarily those of The Rafu Shimpo.