Deep Fryer - Ideal for evenly cooking tempura shrimp at high temperatures with precise control over frying temperature.
Airfryer - Can be used to mimic deep frying results with less oil and healthier options.
Non-stick Fry Pan or Skillet - Essential for sautéing vegetables before tempura batter application, with high smoke point suitable for traditional pan frying methods as a backup.
Cookware Set (Includes non-stick skillets and deep pots/pans) - Versatile for preparing many recipes.
Digital Thermometer - For precise temperature control during the deep fry process to ensure optimal crispiness without burning.
Slotted Spoon or Fork - Useful for removing shrimp and vegetables from oil after cooking, allowing excess oil to drain away.
ranks
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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