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Recipe
Healthy Tempura Bar
Ingredients
Tempura Batter:
for entire bag (5 pounds), use 3 quarts plus 2 cups ice water
for half bag (2 pounds, 8 ounces), use 1 quart plus 3 cups ice water
for 1 cup (5.75 ounces), use 1 cup ice water
Yuzu Teriyaki Sauce:
1 1/2 cups Kikkoman Less Sodium Soy sauce
1 1/2 cups mirin
3/4 cup sake
3/4 cup sugar
1 1/2 tablespoons yuzu juice (available bottled in Japanese markets)
Hoisin Ranch Dip:
24 ounces prepared ranch dressing
1/2 cup Kikkoman Hoisin Sauce
Asian Plum Sauce:
2/3 cup Kikkoman Plum Sauce
1/3 cup water
2 teaspoons Kikkoman Less Sodium Soy Sauce
2 teaspoons Asian sesame oil
Thai Peanut Sauce:
3/4 cup creamy peanut butter
3/4 cup chicken stock
3/4 cup Kikkoman Thai Style Chile Sauce
1/3 cup Kikkoman Soy Sauce
3 tablespoons Asian sesame oil
3 tablespoons chopped cilantro
Instructions
To makeTempura: Combine tempura batter mix with ice water. Stir until smooth (do not overmix). Pat food items dry and dust with dry tempura batter. Dip food into tempura batter, coating completely. Drain excess batter. Drop gently into hot oil (375 degrees). Fry until golden brown. Drain thoroughly.Good items for tempura include sugar snap peas, sweet potato fries, broccolini and tofu (marinate tofu in soy sauce with grated fresh ginger; drain on paper towels before using).
To make Yuzu Teriyaki Sauce: In saucepan, bring soy sauce, mirin, sake and sugar to a boil; reduce heat and simmer until thickened. Remove from heat; stir in yuzu juice. (Yield: 1 1/2 cups)
To make Hoisin Ranch Dip: In large bowl, whisk together ranch dressing and hoisin sauce. (Yield: 3 cups)
To make Asian Plum Sauce: Whisk together all ingredients until blended. (Yield: 1 cup)
To make Thai Peanut Sauce: In saucepan, heat all ingredients over medium heat, whisking occasionally, about 2 minutes or until peanut butter is melted and ingredients are blended. Cool to room temperature. Thin with water to desired consistency. (Yield: 3 cups)
