1 Eggplant
Oil for frying
Tempura is made from vegetables, fish
or tofu which has been dipped in a batter and deep - fried until they are
golden brown and crisp. It is usually eaten with a small serving of freshly
grated daikon to which several drops of tamari are added. This is because
it is quite oily and this helps it to be easier to digest.Since it is quite
oily it is not advisable to eat it regularly.
Wash, cut and drain the eggplant. Cut the eggplant in thin round slices.
WHOLE WHEAT BATTER
1/4 cup whole wheat flour
1/2 to 3/4 cup mineral water
1 tablespoon mugi miso
unrefined sea salt
Mix all the ingredients. Do not
make too thin or too thick.
Prepare the batter. Dip the eggplant into the batter one piece at a time (It should be lightly coated in the batter).
Put 2 - 3 inches of oil in a skillet. Heat the oil. Drop the batter coated eggplant in the hot oil one at a time. Until you have 3-5 pieces depending on the size of the skillet. Deep fry till golden brown, turning to evenly brown both sides. When done, place on paper towels or a strainer to drain the oil.
