Tempura batter

1/2 c corn starch
1/4 c rice flour
1 tsp baking powder
1/2 tsp salt
1 egg beaten
1/4 c water

Mix dry ingredients in a bowl and slowly stir in water and egg. Beat briskly to avoid lumps.
Dredge shrimp or veggie in corn starch (or flour) then dunk in batter before added to hot oil.

Roasted Mushroom Gyoza (Chinese dumplings)

1 lb maitake or any mushroom
2 TBS garlic shoots
2 TBS grated ginger
2 TBS minced shallot
2 TBS minced scallion
2 TBS grated and minced carrot
4 TBS  finely shredded napa cabbage
2 TBS sesame oil
Gyoza wrappers and egg wash

In a large mixing bowl, gently break mushrooms into large equal size pieces.  Toss with minced garlic, shallot and sesame oil. Roast (450 F) until mushrooms are golden brown and crispy (about 15 minutes).

Remove mushrooms from pan and mince. Season with salt and set aside to cool and drain.  Once cool, mix in carrot, scallion, cabbage, and ginger.

Spoon small amount (1/2 TBS) onto gyoza wrapper. Rub edges with egg wash (egg with a little water).  Fold or pleat each closed.  Blanch in boiling salted water until they float, remove from water and allow to dry.  Then sear in pan with sesame oil or butter.  Serve with dipping sauces.

Dipping Sauces

Citrus Chili Sauce

Mix together:

1/4 c sriracha
2 limes, juiced
1 jalapeno minced
1 clove garlic, grated
2 TBS soy sauce (1 oz)

Sesame Soy Dipping Sauce

Mix together:

1/2 cup soy sauce
2 TBS toasted sesame seeds
2 TBS sesame oil
2 TBS grated garlic
2 TBS grated ginger
2 TBS mirin  (sweetened sake)
2 TBS rice wine vinegar

Wasabi Aioli

Whisk together:

 1/2 c Dukes mayonnaise
3 TBS wasabi powder
1 TBS grated ginger
1 tsp grated garlic
2 TBS sesame oil

(can add some salt to taste, if desired)