2/3-cup cold water
1 cup sifted flour
2 teaspoons grated fresh ginger (optional)
Oil for deep-frying
1 cup dashi (fish broth)
1/4-1/3 cup soy sauce
1/4 -1/3 cup mirin (cooking rice wine)
Beat egg lightly; add enough water to make 3/4 cup of liquid. Mix in a little more than 1 cup of sifted flour. Add 2 teaspoons grated fresh ginger to flavor, if desired.
1. Fill a deep-frying pan with frying oil to about 1" from top. The oil should be at least 3" deep. Start heating oil as batter is prepared. Bring to medium heat when batter is ready.
2. Test the temperature by dropping small amount of batter into oil with chopsticks.
3. Do not try to fry too much at a time. No more than half the surface of oil should be covered. Turn only once. When crisp, remove from oil, shake once or twice above oil to take off excess oil.
4. Drain on rack or on paper towels arranged on baking pan or in colander. Do not lay one on top of another or else they will get soggy.
5. Skim off excess batter from oil before frying new batch.
6. When oil temperature reaches 320`F begin frying vegetables.
7. Fry chicken pieces.
8. When heat of oil is about 370` F fry shrimp. Hold tail end of shrimp, dip in batter, and shake off excess batter. Slip into hot oil.
For Vegetables: Slice sweet potatoes, potatoes, eggplant, lotus root, carrots and other similar vegetables into thin round slices, dip in batter, and fry.
Skewer several smaller, thinner vegetables with toothpicks (like string beans and green peppers) dip into batter and fry.
For shrimp: leaving heads and tails on, cut off tips of tails, and push out water from the tails with the back of a knife. So shrimp will not curl up when fried, make a few cuts on inside curve. Stretch to straighten.
For Chicken: Boil chicken until not pink. Cut into small pieces and fry.