Tempura Dogs Recipe
- Vegetable oil for deep-frying
- 12 mini all-beef hot dogs
- 12 chopsticks, soaked in water for at least 1 hour
- 1 cup Kikkoman Extra Crispy Tempura Batter Mix
- 1 cup ice-cold water
- In deep-fryer or deep, heavy pot, heat oil to 350 degrees F. Wipe hot dogs dry with a paper towel so that batter adheres better. Insert a chopstick into the end of each hot dog. Mix tempura batter carefully with water according to package directions.
- Dip each hot dog into batter, swirling to cover the whole hot dog and a little of the chopstick. One at a time, drop into hot oil and fry 3-4 minutes or until crispy but not brown. Serve with curry mustard.
