Tempura is a Japanese dish consisting of seafood, vegetables, or other ingredients that are lightly battered and deep-fried to achieve a crisp, golden texture. It’s known for its light and delicate batter, which allows the flavors of the main ingredient to shine through.
Ingredients for Tempura Batter
- Flour: All-purpose or tempura flour
- Egg: Typically one large egg
- Cold Water: Ice-cold water is essential to keep the batter light and crisp
- Optional Additions: A pinch of baking soda or cornstarch for extra crispiness
Common Ingredients for Tempura
- Seafood: Shrimp, squid, scallops, or white fish
- Vegetables: Sweet potatoes, zucchini, bell peppers, mushrooms, green beans, or eggplant
How to Make Tempura
- Prepare the Ingredients:
- Wash and dry the vegetables and seafood.
- Cut vegetables into thin, manageable pieces.
- Pat everything dry to ensure the batter sticks.
- Mix the Batter:
- Lightly beat one egg in a bowl.
- Add ice-cold water (about 1 cup) to the egg and mix gently.
- Sift about 1 cup of flour into the mixture. Stir lightly until just combined; it’s okay if the batter is a bit lumpy. Avoid overmixing.
- Heat the Oil:
- Use a neutral oil like canola, vegetable, or peanut oil. Heat to 350–375°F (175–190°C) in a deep frying pan or pot.
- Dip and Fry:
- Dip each piece of seafood or vegetable into the batter, ensuring it’s coated evenly.
- Fry in small batches to avoid overcrowding. Cook until golden brown (2–3 minutes for seafood, slightly longer for denser vegetables).
- Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.
- Serve Immediately:
- Tempura is best enjoyed hot and fresh. Serve with tentsuyu (a dipping sauce made from soy sauce, dashi, and mirin) or just salt.
Image from Wikipedia
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