COOKING WITH DANGER MAN
TEMPURA MORIAWASE WITH UMAMI SWEET SAUCE
This post is contributed by One Drop member – Johnathan Oh
This recipe is really simple and its a wonder why I didn’t do this earlier. Yeah yeah, the cleaning and all but hey, we are not going to eat it everyday right? Indulge in it once in a while by making a bigger batch and suck up the TLCs. I have developed a Umami sweet sauce that goes tremendously well with the tempura!
- 2 Tablespoon of Potato starch
- 6-10 Tablespoon of Plain flour
- 1 Cup of ice cold water (You can also choose to add 1 Cup of ice cold beer)
- 4 – 5 ice cubes
- Some plain flour for dusting the ingredients
- Cooking oil (High temperature type e.g. Peanut, canola, coconut etc.)
- Sweet potatoes
- Shiitake mushroom
- Oyster mushroom
- Prawns/Crabs/fish fillet
Secret Tempura sauce ingredient:
- 1 Tablespoon Shoyu sauce
- 2 Tablespoon of Yukon syrup
- 1 drop Lime Vitality Essential Oil
- Sesame oil
- Salt to taste
- Chilli flakes (your preference)
- Cut up the ingredients into desired shape and size. For eggplant, halves it lengthwise and cut them into sections followed by fanning.
- Heat up the cooking oil.
- Dry the ingredients and dust them with plain flour. Shake off the excess flour. Set aside.
- Mix the batter ingredients together. Don’t mix it too finely, it is supposed to be lumpy.
- Drop some batter into the frying pan to check whether the oil is bubbling hot.
- If it is hot, coat the ingredients (one-by-one) into the batter and drop into the oil.
- Fry until slightly golden brown. Remove, shake off excess oil and place on a rack to cool down.
- Add the Shoyu sauce, Yukon syrup, ONE drop of Lime Vitality Essential Oil, a dash of sesame oil and salt into a bowl and mix well. Taste and adjust to preference.
- Drizzle some sauce on the rice, place your tempura on top the rice, drizzle with the secret tempura sauce, drizzle with some chili flakes or paprika (optional) and serve!
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