Shiso tempura
Adapted from the recipeby Matt Hodder, published in edible Ottawa's January 2016 issue.
If you enjoy making and eating tempura, shiso is a great addition to your usual repertoire. The firm leaves make them easy to dip and the flavour is a great compliment to other vegetables you are cooking.
Shiso leaves, washed and dried
Tempura batter
1 egg
1 cup ice cold water
¾ cup cake or all-purpose flour
¼ cup cornstarch
2-3 cups neutral oil for frying
Tentsuyu (tempura dipping sauce)
1½ cups dashi or vegetable stock
2 tablespoons light soy sauce
2 tablespoons mirin
Salt and sugar, to taste
Combine all of the tentsuyu ingredients in a small saucepot. When the mixture reaches a simmer, turn it off. Season to taste. Reserve.
In a pot, heat the oil to 350 F, making sure theoil is a couple inches in depth and the pot is deep enough for deep-frying. While the oil is heating, make the batter. It’s important that the batter be the last component assembled before frying, to ensure a light, crisp tempura.
In a bowl, beat the egg then add the ice water and mix thoroughly. Add flour and cornstarch in one shot. Using chopsticks or a small whisk, mash or chop at the batter, making sure to not over mix — do not stir. Overmixing develops the glutens and results in a bread-like, doughy, finished product. Instead, it should be runny and lumpy, with visible bits of unmixed flour in the batter and around the edge of the bowl.
Dip the shiso leaves into the tempura batter, then drop them in the hot oil. Be careful not to crowd the pot. Cook the tempura for two to three minutes or until the batter is golden and has floated to the top.
Remove the tempura from the pot and place it on a drying rack or paper towel. Serve immediately with tentsuyu.
