Rock Corn Tempura with Tentsuyu

Rock corn tempura with tentsuyu is a delicious Japanese dish that combines crispy fried corn with a savoury dipping sauce. Here’s a recipe that you can try:

Ingredients of Rock Corn Tempura with Tentsuyu

• 1 cup corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup ice-cold water
• Vegetable oil, for frying
• Tentsuyu dipping sauce (recipe below)

For the Tentsuyu dipping sauce:

• 1 cup dashi (Japanese soup stock)
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon sugar

How to Make Rock Corn Tempura with Tentsuyu

1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the egg and ice-cold water and whisk until the batter is smooth.
2. Add the corn kernels to the batter and mix until the kernels are coated evenly.
3. Heat about 1 inch of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (180°C).
4. Using a tablespoon, drop the batter-coated corn kernels into the hot oil in small batches, and fry until they turn golden brown and crispy, about 2-3 minutes.
5. Use a slotted spoon to transfer the tempura to a paper towel-lined plate and let cool for a minute or two.
6. To make the Tentsuyu dipping sauce, combine the dashi, soy sauce, mirin, and sugar in a saucepan and bring to a boil. Reduce the heat and let the mixture simmer for about 5 minutes until it thickens slightly.
7. Serve the tempura hot with the Tentsuyu dipping sauce on the side.

Enjoy your delicious rock corn tempura with tentsuyu dipping sauce!