CULINARY
Recipes From The Anacapa For Your Kitchen Anacapa Executive Chef Dan Haywood
TEMPURA VEGETABLES 1 sweet potato ⅛ small kabocha pumpkin peeled or use any Fall squash 1 Japanese eggplant 1 red pepper, seeded (Or any favorite veggie) ½ cup flour with a pinch salt (for dredge)
Tempura Batter 1 cup flour, sifted 3/4 cup ice water 1 large egg Method: Peel and slice vegetables into thin slices (you do not have to pre-cook).
Add egg and water to medium bowl and whisk well. Stir in flour, batter can be slightly lumpy. Dredge vegetables in flour and dip into batter. Fry at 350 degrees until golden. Do not overfill fryer in order to keep heat constant. Turn veggies so they do not stick. Remove from fryer and lay on plate with paper towel. Should be light and crisp. Serve immediately with dipping sauces.
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Ponzu Dipping Sauce 2 cup orange juice 1 cup sake (or use 6 oz of sherry with 2 oz sugar) 1/2 cup sugar 1/2 cup soy sauce 1 ½ oz fresh lime juice 1/2 teaspoon dried crushed red pepper Combine all ingredients. Let sit for at least 1 hour for flavors to marry. Gochujang Dipping Sauce 8 Tbsps. Gochujang paste 6 Tbsps. rice or distilled vinegar 4 Tbsps. sesame oil 2 Tbsps. ketchup 4 Tbsps. honey (maple syrup or corn syrup can be substituted) Mix Well. Serve chilled or at room temperature
