Difficulty: BE IN A COOKING MOOD
Special Menu: Tour of Asia
Vegan Dashi
1 c fresh mushrooms (or 1/2 c dried)
2 strips of dried kombu
tops of 2 leeks (dark green sections)
4 c water
boil everything together in a big covered pot
simmer for 1 hour, then remove solids to reserve liquid (which will have reduced).
Tempura Sauce
1 1/2 c warm dashi
2 tablespoon soy sauce
1/2 t sugar
1 T mirin
3 tablespoons ponzu sauce
2 teaspoons fresh grated daikon radish
Combine.
Tempura Batter
1 1/4 c flour
1 T cornstarch
1/8 t baking powder
1/4 t salt
1 c ice water (more as needed)
mix dry ingredients then add water, leave some lumps, you want it to be thin enough to coat all the nooks and crannies.
Veggies sliced and prepped for frying:
lotus root
kabocha
shiso
mushrooms
Fire up deep fryer to 350
dunk veggies in batter and fry for 3-4 minutes, drain on paper towels and season with salt.
Mushroom Udon
I used packaged vegan mushroom udon
Toppings:
Aburaage (Tofu purses), rinsed
green onion, sliced
radish, sliced
fresh enoki mushrooms
shredded cabbage fried in a bit of oil
Shichimi (Japanese seven spice seasoning)
Cook noodles according to package instructions, then top with goodies serve tempura veggies with dipping sauce.
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