Usuba
Crispy Seafood and Vegetable Tempura
A Japanese dish with Portuguese roots — seafood and vegetables in a light batter, deep-fried until golden. Served hot with soy sauce and grated ginger.
- Total
- 25 min
- Standard serving
- 470.9 g
Ingredients
Total 15- Shrimp
6 g≈ 1/2 pcs - Salmon fillet
37.5 g≈ 1/2 slice - Smoked eel
10 g≈ 1/2 slice - Squid
0.5 slice - Eggplants
10 g - Onion
9 g≈ 2 clove - Curly parsley
0.25 stalk - Egg yolk
5 g≈ 1 tsp - Dried shiitake mushrooms
0.75 g≈ 1/4 pcs - Dried nori seaweed
0.75 g≈ 1/4 pcs - Tempura flour
37.5 g≈ 4.5 tbsp - Deep frying oil
380 ml≈ 1.5 cup - Daikon
2.5 g - Soy sauce
to taste - Grated ginger
1.25 g≈ 1/4 tsp
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Prepare the seafood. Remove the heads and digestive tract from the shrimp.
- 3
Step 3
Slice the squid, salmon, and eel to medium thickness.
- 4
Step 4
Cut the eggplant with several deep slits and secure them with a toothpick.
- 5
Step 5
Pierce an onion ring through with a toothpick to prevent it from falling apart during frying. You can carve a star into the shiitake mushroom cap.
- 6
Step 6
Prepare the batter. Pour 100 g of tempura flour into a bowl, add the egg yolk. Gradually pour in cold water (about 300 ml), stirring until smooth.
- 7
Step 7
Place a pot with oil over low heat. Heat it to 180 degrees — the oil should barely simmer noticeably.
- 8
Step 8
Coat the seafood, vegetables, seaweed, and parsley first in the remaining flour, then in the batter. Deep fry for 1–2 minutes until golden brown.
- 9
Step 9
Place the tempura on paper towels to remove excess oil.
- 10
Step 10
Serve hot on a plate with soy sauce and grated ginger.
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