幫下啦~急呀

圖片參考：http://www.japan-guide.com/r/p/r106_01.jpg

Tempura - Seafood and vegetables deep fried in tempura batter Tempura was brought to Japan by the Potuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.
Ingredients:
Tempura batter mix* Tempura dipping sauce* Prawn: raw and large Seafood: almost everything is possible Vegetables: pum*****in, carot, sweet potatoe, eggplant, and more Mushrooms and much more to try. * This ingredient may not be available in Western supermarkets, but you should be able to find it in Japanese grocery stores that exist in most large European and American cities. Preparation:
Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight.Cut the vegetables in about 1cm thick pieces.

圖片參考：http://www.japan-guide.com/r/p/tenpura03.gif
You can use whole mushrooms.
Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots
.
圖片參考：http://www.japan-guide.com/r/p/tenpura04.gif
Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it. Cover all the ingredients completely with the batter.
Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces. Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes. When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.

圖片參考：http://www.japan-guide.com/r/p/tenpura05.gif
Serving and eating:
There are a few different ways to serve Tempura. Here are two of them:
Serve the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce. Tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl. (One bowl per person) *************************************************************************
[Koromo (batter)] Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura. 1 egg, beaten1 cup COLD water2 tablespoons dry white wine1 cup flour Beat the egg and mix with water. Add flour and whisk quickly. [Tentsuyu (tempura dip)] 1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes2 tablespoons mirin. You can replace this with 1 tablespoon sugar2 tablespoons sake or dry white wine1/4 cup soy sauceginger rootto taste, freshly grated (optional) After you boil the dashi, turn off the heat and add the rest of the ingredients.


Sashimi Recipe Ingredients : 500g
1
1
Very fresh fish such as tuna, salmon or trout
Carrot
Daikon
Japanese soy sauce, to serve
Wasabi, to serve
Method :Use a very sharp, flat-bladed knife to remove any skin from the fish. Place the fish in the freezer and chill it until it is just firm enough to be cut thinly and evenly into slices, about 5 mm in width.Try to make each cut one motion in one direction, taking care not to saw the fish.Use a zester to scrape the carrot and daikon into long fine strips or cut them into fine julienne strips.Arrange the sashimi pieces on a platter.Garnish with the carrot and daikon and serve with the soy sauce and wasabi. Note : It is crucial that the fish used for making Sashimi is very fresh.


希望幫到你~!!

http://japanesefood.about.com/od/tempura/a/cookingtempura.htm
http://www.bento.com/tr-temp.html
http://www.citysuper.com/food_recipes.php?id=67
http://www.vegbox-recipes.co.uk/recipes/tempura-recipe-1.php

Tempura is deep fried vegetable or seafood, which is commonly eaten in Japan. If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything. For example, tempura banana and tempura ice cream are tasty!

Common Ingredients for Tempura:
Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese pumpkin) / Carrot / Shiitake Mushrooms / Renkon (lotus roots)

Tempura Variations:


Kakiage (mixed tempura): To make kakiage, mix left over tempura batter and thin strips or small pieces of several ingredients together.

Take a scoop of the ingredients in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size. Scallop Kakiage Recipe
Tempura Rice Bowl - Tendon: Serve steamed Japanese rice in a bowl. Dip tempura lightly in tentsuyu - tempura dipping sauce. Place the tempura on top of steamed rice.
Tempura Udon / Tempura Soba: Boil udon noodles / soba noodles (the boiling time varies depending on the types of noodles) and drain. Heat men-tsuyu (noodle dipping soup) in a pan and add the udon / soba noodles. Serve the udon / soba noodle soup in a bowl. Place tempura on top of the noodle soup.
Tempura Momiji (Japanese Maples)
Basic Steps for Cooking Tempura:

Prepare the ingredients. (Cut into 3/4 inch in thickness. *See Tip 5 and 6)
Make tempura batter.
Heat vegetable oil in a deep pan to 340-350F degree. (*See Tip 4)
Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood.
Drain tempura on a rack.
Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment.
Tips for Making Crispy Tempura

Suggested Reading
Tempura Batter Recipe
Tempura Dipping Sauce Recipe
Tempura Recipes
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