Crisp Spinach Leaves

Select fresh, large and unblemished spinach leaves.

Prepare a tempura-like batter using:
1 cup  cold water
1 large  egg
1 cup sifted cake flour

Beat egg with water and add flour all at once.  Mix lightly, stirring not more than five times.  Lumps will remain but this is all right.  A pinch of salt may be added to improve the flavor of the batter.



Tempura Dipping Sauce:

1½ cups of Dashi-no-moto (Japanese instant soup stock)
½ cup soy sauce
¼ cup Mirin (Sweet sake, a Japanese wine)
Combine the above ingredients; bring to a boil and cool.

When serving Crisp Spinach Leaves, you can add some grated white radish and wasabe (Japanese green mustard) in mounds on the side.

Prepare the wasabe mixture by adding drops of water to 2 tsp. of wasabe powder.  Mix, adding water till a smooth paste or medium consistency is attained.

Grate white radish and arrange in a mound.  The wasabe may be put in tiny mounds also.  The blend of the Tempura Dipping Sauce with the grated radish and wasabe is usually served for Tempura.