Authentic Japanese Cooking: Assorted Mushroom Tempura

Learn about Japanese home cooking with Master Chef Saito, based on traditional Japanese cooking techniques! Featured recipes: (1) Assorted Mushroom Tempura (2) Nameko Akadashi Soup.

(1) Assorted Mushroom Tempura

Ingredients (Serves 2)
4 shiitake mushrooms
50 g maitake mushrooms
50 g shimeji mushrooms
2 king oyster mushrooms (eryngii)
2 button mushrooms
50 g enoki mushrooms
1/8 kabocha squash
10-20 g benishoga (pickled ginger with plum vinegar)
1 green bell pepper
8 shiso leaves

Tempura batter:
200 ml water
1 egg yolk
200 ml flour

Dipping sauce:
200 ml dashi
50 ml each of mirin and soy sauce

1/2 lemon
Grated daikon radish, salt, as needed

1. Cut the mushrooms.
2. Cut the vegetables.
3. Mix the batter ingredients. Preheat the vegetable oil to 175 degrees Celsius, over medium heat.
4. Make the dashi broth with kombu and katsuobushi (skipjack shavings). Pour the dashi into a pot, add mirin and soy sauce and bring to a gentle boil.

(2) Nameko Akadashi Soup

Ingredients (Serves 2)
100 g nameko
150 g silken tofu
400 ml dashi
30-40 g red miso
25 g mitsuba
Sansho powder, as needed

1. Place the nameko in a sieve and rinse in a bowl of water to remove any dirt and film. Drain thoroughly.
2. Cut the tofu into 1cm cubes. Cut the mitsuba into 3cm pieces.
3. Place the katsuo and kombu dashi on medium heat and bring to a gentle boil.
4. Dissolve the miso and bring to a gentle boil. Add the nameko and tofu.