1-cup ICE water
1-cup plain flour
1-heaped teaspoon potato starch
Groundnut or Vegetable oil for deep frying
Heat the oil in a deep frying pan
Beat the egg then add ice water and beat gently to semi-blend. Add the flour. Beat very gently. Do NOT go to a smooth batter. It is VITAL that the batter is lumpy and there is a coating of flour around the bowl with lumps of the flour totally unblended into the water.
Pat the ingredients to be fried dry with a clean tea towel or kitchen paper. Dust in a little flour and tap to remove any excess – dunk in the flour to coat and fry until the batter JUST starts to colour.
Drain on a rack or kitchen paper to soak up any excess oil.
For the dipping sauce
¼ cup Dashi (or ½ teaspoon granules)
3 tablespoons mirin
4 tablespoons soy
Very finely grated daikon (optional)
The oil is ready (350F) when a drop of batter goes half way down into the oil and comes straight up again
The water for the batter MUST be ICE cold
Cut root vegetables no thicker than 5mm and fry them first.
Draw out water from moist vegetables like aubergines, marrows etc by salting the cut vegetables first, then washing and drying them before dusting and frying.
The batter MUST be fresh and made just before using to avoid the lumps of flour soaking up liquid and turning the batter smooth DO NOT prepare in advance
©Japanese Knife Company 2001. This recipe cannot be reproduced in any form without the express permission of Japanese Knife Company