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    Cooking with Chef Soto

    Posted: Wed February 11, 1998 at 5:12 p.m. ET

    *1 1/4 cup low gluten flour (Tempura flour)
    *1 cup water
    *1 egg
    *Half gallon light cooking oil (corn or vegetable)
    *Slice vegebatbles, seafood, chicken, or meat (your choice)

    Preparing Tempura:
    1. Mix egg and water in a separate bowl until blended
    2. Sift flour directly into egg and water blend
    3. Keep as cold as possible and stir delicately
    4. Heat oil in deep saucepan until temperature reaches 320-350 degrees
    5. Dipped sliced vegetable, chicken, or meat into dry flour and then into batter, and let deep fry
    6. Vegetables cook or 1 1/2 minutes
    7. Seafood cooks for 1 1/2 to 2 minutes
    8. Meat and chicken cook for 2 to 3 minutes

    *Cooking times may vary depending on thickness of slices
    *Be sure to skim the top of hot oil after cooking each item to keep oil clean and light.

    Sushi Rolls | Miso soup | Japanese Rice | Soba Noodles | Tempura

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