- Serves: 2
- Calories: 858 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Iwashi no tempura
- 14 ounces raw sardines
- salad oil for deep frying
- a little flour
- 1 egg
- 1/3 cup cold water
- 1 1/3 ounces flour
- 1 tablespoon soy sauce
- 1/2 ounce ginger
Remove the guts and scales from sardines.
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the sardines lightly with a little flour before applying the coating.
With chopsticks, dip the sardines into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170 °C and deep-fry 3 to 5 sardines about 3 minutes until golden brown. Remove and drain on a rack. Cook the remaining sardines in the same manner.
To make the dipping sauce, grate the ginger and add to the soy sauce in a small saucer.
Because sardines include unsaturated fatty acid which reduces LDL cholesterol, they are a healthy fish. The soy sauce with ginger makes the tempura more delicious.
Japanese foods recipes
Int'l. recipes with a Japanese twist