Japanese Cooking For The American Table/Susan Fuller Slack 1996

Autumn Leaf Tempura (Aki No Ha Tempura)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
Daikon Dipping Sauce or Lemon Ginger Sauce 1 cup cooked spaghetti squash (from 3/4 lb raw squash), chopped into short lengths 18 fresh shiso leaves
1 (20-oz) pkg. firm fresh tofu, rinsed 1 (1-lb) yam, peeled and cut into 1/8-inch-thick slices 18 canned, drained ginkgo nuts (ginnan), skewered on 6 wooden picks
2 (8x7-1/2 inch) sheets nori, cut into 12 (4x2-1/2-inch) pieces 1 firm ripe Japanese persimmon, sliced about 4 cups peanut oil or vegetable oil
Tempura Batter, prepared as needed all-purpose flour



1 Prepare Daikon Dipping Sauce. Place squash in a small bowl. Rinse shiso leaves; pat dry. Slice tofu horizontally into 1/4-inch-thick slices. Place between double layers of clean kitchen towels or layers of paper towels. Press with 1-pound weight, 15 minutes, to firm up. With a metal cookie cutter, cut into 2-1/2-inch scalloped flower shapes, or cut into 1-inch cubes. Cut yam slices into leaf shapes with a metal cutter or small knife, or leave in slices. Place in cool water. With scissors, cut a stack of nori into oval leaf shapes, or leave in strips.
2 At serving time, drain yam slices; dry on paper towels. Arrange with vegetables, nori and persimmon on a serving platter. At the table, heat oil in a tempura-nabe or electric wok to 360F (180C). Prepare Tempura Batter. Pour 1/3 of batter into bowl of squash; mix with chopsticks. Spread 1 tablespoon squash mixture over underside of each shiso leaf. Dip squash-coated leaf into remaining batter. Fry in hot oil 25 seconds or until crisp. Coat remaining foods lightly with flour; dip in batter and fry. Drain on a wire rack. Serve on flat paper-covered baskets with dipping sauce.

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