Cookin' Like a Chef: Tempura and Japanese Salad

Tempura

2 cups flour
1½ tsp salt
2 cups water
3 Tbsp Vinegar
1½ tsp baking soda
2 pounds of chicken, pork, shrimp, or vegetables


In a large bowl, mix together the flour, salt, and water. In a separate bowl, combine the vinegar and baking soda (it will foam up) and pour into the flour mixture.
Pour oil to a depth of 2 inches in a large Dutch oven or skillet and heat to 350ºF.
Dip the chicken tenders in the tempura batter and shake off excess. Once the oil is hot, fry the tenders in small batches for about 5 minutes and then drain on paper towels.
Serve with your favorite dipping sauces.


Japanese Dipping Sauces
Traditional

1 cup dashi soup stock or chicken stock
1/4 cup mirin Or if you can’t find substitute ¼ cup rice vinegar and 1 tsp sugar
1/4 cup soy sauce
1/2 tablespoon sugar
Mix all together!
 
Japanese Ginger Carrot Salad 
3 carrots peeled chopped
1 thumb size of ginger
½ an onion, diced
¼ cup soy sauce
1 tbl sugar
½ cup rice vinegar
¾ cup of canola oil
Place all ingredients into a blender and puree until smooth.  Serve over iceberg lettuce, tomatoes, and red onions.  The dressing will keep in a jar for 2 weeks.


A wok or dutch oven and slotted spoon or a frying pan, tongs and spatula. 

We will be cooking on the stove top. Students will be learning how to fry using high heat. It is essential for the safety of our learners that a parent is their to supervise!