Tempura Recipe

Summary

CuisineMethod
Main Ingredient

Ingredients

 Bean curd cake1 , cubed
 Mushrooms2 Cup (32 tbs), stalks removed
 Cabbage1 Small, separated into leaves
 Carrots4 , thinly sliced
 Watercress1 Bunch (100 gm)
 Leeks2 , cleaned and cut diagonally into 1 inch lengths
 Dashi2 Cup (32 tbs)
 Soy sauce To Taste (For Serving)
 Lemon slices5
 Grated radish1

Nutrition Facts

Serving size: Complete recipe

Calories 1176 Calories from Fat 246

% Daily Value*

Total Fat 28 g42.3%

Saturated Fat 1.7 g8.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 13791.7 mg574.7%

Total Carbohydrates 173 g57.5%

Dietary Fiber 24.1 g96.4%

Sugars 41.6 g

Protein 67 g134.1%

Vitamin A 1004.2% Vitamin C 373.3%

Calcium 64.8% Iron 76.1%

*Based on a 2000 Calorie diet

Directions

Put the chicken and bean curd on a serving platter.
Chop or shred the vegetables attractively and arrange them on a serving platter.
Pour the dashi into a flameproof casserole or fondue pot and bring to the boil.
Keep it over low heat and add some chicken and vegetables.
Cook for 3 to 5 minutes, or until the meat is just cooked through.
Each guest should help himself individually, replenishing the pot as necessary.
Pour the soy sauce into individual dipping bowls and garnish with lemon slices and radish.
The cooked food should be dipped into the sauce before eating.
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