How to make Rock Corn Tempura with Tentsuyu
About Rock Corn Tempura with Tentsuyu Recipe: Tempura is a Japanese dish made with seafood or vegetables that are deep fried till crisp and golden brown. The term and preparation was derived from the fritter-cooking technique used earlier in Japan. Rock Corn Tempura is a great option to cook during the rainy season. Served along with the traditional tempura dip, Tentsuyu.
Ingredients of Rock Corn Tempura with Tentsuyu
- 50 Gram Corn, boiled
- 25 Gram Tempura flour
- 10 Gram Nori sheet, chopped
- 3 Gram Salt
- 10 Gram Water
- 2 Gram Garlic
- 50 Gram Oil (to deep fry)
- 20 Gram Tentsuyu
How to Make Rock Corn Tempura with Tentsuyu
- 1.In a sauce pan add water and bring it to boil then add corn and cook it till done.
- 2.Separately take one bowl and make a batter of tempura flour, chopped garlic, water and salt.
- 3.In the tempura batter add boiled corn, chopped nori sheet and adjust the seasoning.
- 4.Heat oil in a pan; make small boll (17gm) and deep fry till it becomes golden brown.
- 5.Serve along with Tentsuyu dip.
Key Ingredients: Corn, Tempura flour, Nori sheet,
Salt, Water,
Garlic, Oil (to deep fry), Tentsuyu
