Rock Corn Tempura with Tentsuyu Recipe
How to make Rock Corn Tempura with Tentsuyu
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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
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.