Tempura With Gingered Soy Sauce

For the tempura:

vegetable oil for frying

tempura coating (found dry in a box)

With tempura you can pick whatever you like so here are some ideas

cod, cut into pieces

shrimp

red onion, thinly sliced

peppers, seeded and thinly sliced

broccoli, cut into small florets

green beans

asparagus, cut into pieces

mushrooms, stemmed and quartered

For the sauce:

1/4 c. soy sauce

3 Tbsp. water

1 Tbsp. fresh ginger, minced

2 tsp. brown sugar

1 tsp. sesame oil

1 green onion, thinly sliced (green and white parts)

For the tempura:

Prepare batter according to package directions.

Heat oil.

Working in small batches coat vegetables and fish lightly in batter. Fry in oil until lightly browned on outside about 1-2 minutes for vegetables and 3-5 minutes for fish. Remove from oil with slotted spoon and place on napkins or drying rack. Serve immediately with sauce.

For the sauce:

Combine all ingredients and let stand at least 10 minutes at room temperature before serving.

Makes as much as you want. Total time varies.

Verdict:

I like tempura but don't make it very often because it involves frying and lets face it no one likes the way that makes the house smell. But I love when we do have it. It is yummy when it is hot and tolerable when it is warm. I definitely wouldn't eat it when it is cold. The sauce is a must.