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Ingredients
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Tempura Batter
Shishito Peppers
Tama Miso Sauce
Tomato Togarashi
Method
Tempura Batter Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Crack the egg into the mixture and slowly add the cold water, whisking gently until just combined. Be careful not to overmix; some lumps are okay. Set aside.
Frying Shishito Peppers
- 2
- 3
Fry the Peppers
Dip each shishito pepper into the tempura batter, allowing the excess to drip off. Carefully place the battered peppers into the hot oil. Fry in batches if necessary to avoid overcrowding. Fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Tama Miso Sauce Preparation
- 4
Mix the Tama Miso Sauce
In a small bowl, combine the miso paste, mirin, soy sauce, and sesame oil. Whisk until smooth and well combined. Set aside.
Tomato Togarashi Preparation
- 5
Prepare Tomato Togarashi
In another small bowl, mix the dried chili flakes, ground sesame seeds, finely chopped nori, and salt. This will be used for sprinkling on the fried peppers.