Japanese Wagyu (thinly sliced D rump, top round) – 150g (5.3 oz)
(A)
Soy sauce – 5cc (1 teaspoon)
Curry powder – 2g (0.1 oz)
Weak wheat flour – To taste
(B)
Egg yolk – 1
Cold water – 150 cc (o.6 US cup)
Weak wheat flour – 90g (3 oz)
Curry powder – 3g (1/2 teaspoon)
Salt – 3g (1/2 teaspoon)
Frying Oil – Enough to deep fry tempura
Sudachi (citrus fruit) or lemon – 1
Optional: Chopped leeks and green laver (instead of curry powder and salt) may be added to the batter. Lemon can be used instead of sudachi.
1. Cut the beef into bite-sized chunks, mix the ingredients in (A),
rub into meat and lightly coat with flour.
2. Prepare the tempura batter. Beat the egg yolk, cold water and
salt in a bowl. Stir well. Sift the remaining flour and curry
powder together into the bowl. Lightly stir with chopsticks to
prevent clumping.
3. Heat the frying oil in a pan (3cm (1 in) deep) to 170 or 180 °C
(338 or 356 °F). Dip the seasoned meat from step 1 in the
batter and deep fry while turning over for about one minute
each.
4. Place the tempura on a plate. Cut the sudachi in half and
squeeze its juice on the tempura.
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