LOCAL FLAVOR • With Chef Willy Eick of Matsu

THE OSIDER SEPTEMBER / OCTOBER 2022

HOW TO MAKE SHRIMP TEMPURA

With Chef William Eick of Matsu

PHOTOS: ZACH CORDNER

“I chose the tempura course at Matsu, because it’s not only the most relatable dish to the general public, but the easiest to source the ingredients. Many of the dishes we do at Matsu are deeply complex in their preparations, while this is seemingly the simplest. We also thoroughly enjoy this as a sandwich, on rice or noodles, etc. It’s completely versatile and something that even children would enjoy and could be adapted for the everyday cook.”—Chef William Eick

Ingredients

3 shrimp peeled and de-veined in the 21-25 sizes.

Preparation

1. Cut the underside of the shrimp several times between each “section.” 2. Lay flat on the cutting board and pinch down the cuts. You should feel them

“pop” a few times. This will help keep the shrimp straight and prevent curling as they fry.

Matsu Dynamite:

Ingredients

235g Kewpie (Japanese Mayo, or best foods could work as well) 25g Taberu Rayu (Sambal Oelek or Chinese chili crisp both can work) 3g salt 3 each Thai chili, fine mince 7g honey 35g Masago (can leave out) 7g garlic, fresh grated Whisk ingredients together.

Ingredients

1 cup AP Flour ¼ cup Potato Starch Whisk in cold water to desired consistency.

Ingredients

Tentsuyu (tempura dipping sauce): 68g shoyu (soy sauce), regular sodium 22g brown sugar 333g Dashi (chicken or vegetable broth could work if needed). 44g Mirin 27g ginger 39g green onion .25g chili flake

Heat all ingredients together until sugar melts then cool.

To finish:

Sesame oil (optional) Togarashi (optional) Canola/Rice Bran Oil for frying

Preparation

1. Heat oil in a pot to 350 degrees. 2. Dust the shrimp with some AP flour, then batter and carefully place into the fryer. A figure eight motion will help create the “pulling” effect on the batter and ensure crispy pieces. 3. Once the bubbles stop on the batter that comes off the shrimp (called the Tenkasu), remove from the oil and place on a paper towel to drain. 4. Cook the shrimp for four-to-six minutes or until a light golden brown. 5. Remove the shrimp from the oil, and place on a paper towel to drain any excess oil. 6. Using the dynamite, coat the top of each shrimp. If you want, caramelize the dynamite with a torch, but this is optional. 7. Place the Tenkasu on top for an extra layer of crunch. 8. Lightly season with sesame oil and togarashi (also optional). Enjoy with the Tentsuyu (dipping Sauce).