Fish/Tempura
| A: | 1 egg, beaten |
| 1C water, cold (40F) | |
| 2T dry white wine | |
| B: | 1 cup flour |
| C: | Fish and vegetables, cut into small bite-sized pieces |
| D: | 1T dashi no moto in 1 cup of water |
| E: | 1T sugar |
| 2T dry white wine | |
| 1/4C soy sauce | |
| Ginger root to taste | |
| 1. | Beat (A). Add (B) and mix quickly - do not stir too much or the batter will become sticky. |
| 2. | Dredge (C) in flour, dip into batter, and deep fry in 1" oil. |
| 3. | Boil (D) for 2 minutes. Add (E) to make dipping sauce. |
Servings: 4