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Rock Corn Tempura with Tentsuyu Recipe

Rock Corn Tempura with Tentsuyu
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.

  • Total Cook Time 35 mins
  • Prep Time 10 mins
  • Cook Time 25 mins
  • Recipe Servings2
  • Medium

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

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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

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