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JAPANESE FRITTERS (Tempura), Japanese
I love the reference to Accent as "gourmet powder".RH
Clean shrimps and peel, leaving the tails on. Remove black vein, then slit open from leg side and out ¼ inch from the tail, slitting along back to prevent curling.
Wash potatoes. Peel and slice crosswise or slantwise ¼ inch thick. Soak them in water until cooking tine. Scrape carrots and cut into shoestring pieces. Wash and cut beans into 2 or 3-inch pieces.
Beat eggs in a bowl, gently stir in the water using a fork or 2 pairs of chopsticks. Then add the flour (not too much stirring), and salt or soy sauce, batter may be lumpy.
To fry: Heat plenty of salad oil in a large deep skillet. Dip shrimps in batter, holding by the tails and drop in deep fry. Turn shrimp only once during frying. When golden brown on both sides, remove and drain on paper. The vegetables are fried the same as the shrimps -- dip in batter and drop into the same oil in which the shrimps were fried. Serve hot with the following sauce and daikon (Japanese radish; icicle radish may be used).
Rinse dry shrimp once and boil in water for l minutes. Then strain and add seasonings. Serves 6.
Variation: Eggplant, watercress, onions, parsley, asparagus, green pepper, celery, etc. may be substituted for green string beans.
Contributed by Mrs. Hisae Morikawa, Mrs. Kay Kawai, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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