Osechi (New Year's) Tempura

	Osechi (New Year's) Tempura
	"Osechi" (New Year's) Tempura Cast Iron used in making Tempura allows for much more control, and the oil does not evaporate as quickly as other metals. Tempura, one of the Osechi Foods served for New Year's, is a delicious, classic dish of  lightly battered deep fried vegetables or seafood. Tempura has a distinctive style, makes beautiful shapes and is ideal for parties, feasts, or other special occasions.  Tempura is traditionally served with a dipping sauce and a mound of freshly grated daikon. The daikon helps to cut the oil and make the oil more digestible. The Japanese are always so clever! Cast Iron Tempura Set Virgin Sesame Oil for deep-frying Carrots, lotus root, burdock, onion rings, squash, cauliflower, broccoli, snow peas, string beans, Donko Shiitake, Shiso Leaves, Shrimp (optional) DIPPING SAUCE (Per Person) 1 Tablespoon Mitoku Yaemon Tamari 1/2 Tablespoon Mitoku Kombu Powder pinch of Mitoku Ginger Powder 1/2 teaspoon grated daikon 1 teaspoon Mitoku Mikawa Mirin BATTER 1 cup Whole Wheat Pastry Flour 1-2 Tablespoons Mitok Kuzu Pinch of Masu 100% Sea Water Salt 1 cup cold spring water To make dipping sauce: Mix Kombu powder with 1/2 spring water to make a "dashi" (kombu broth), Mix with tamari and mirin and pinch of ginger. Then, for the batter: First mix together all dry ingredients, then gradually add the water. The batter should be slightly lumpy. If too watery, add a little more flour, and if too dry, add a little more water. The more kuzu that is added the crispier and transparent the tempura will be. Batter should be kept cold and not sit for too long as it will start to thicken. Next, pour 2-3 inches of oil into your pot and  heat to 345º After slicing the vegetables shiitake and shrimp,  lightly coat with batter and then dust with a little dry flour, then dip them one by one into the hot oil. No more than 4 to 5 pieces at a time. After about 1 minute, turn them over and cook until golden brown.  Drain on the side-rack and skim the oil to remove any particles in the oil. Serve while tempura is hot with dipping sauce in individual small bowls, and daikon on the side. Cooking With Cast Iron WareIn addition to the health benefits, good-quality Japanese Cast Iron Ware will help to improve your cooking techniques due to its special features. Cast-Iron heats up slowly, holds the heat, and cooks evenly. For these reasons, Cast-Iron is indispensable for dry-roasting grains, seeds, nuts and flour as well as numerous other cooking styles. Cast-Iron Tempura Pots or "Dutch Oven" shaped pots are best for deep-frying tempura, boiling pasta, or for making slow soups, sauces or baking casseroles. Cast Iron Skillet/Fry Pan is ideal for long, slow sautéing of vegetables, such as kimpura and nishime-style dishes as well as for making delicious fried rice, noodles and croquettes or for baking cakes. A Cast-Iron Wok has a unique, inverted round shape and is perfect to use for quick sautéing and stir-frying since it gives steadier, more even heat while cooking.