Tempura
Information
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CategoryJapanese, AppetizersSpecialtyKids, Holidays, Vegetarian, Wedding, Valentine, Seafood,Tagsjapanese recipes, tempuraInfoPreparation Time :Cooking Time : Serves : 4 servings |
DescriptionTempura is a Japanese dish of seafood or vegetables that have been battered and deep fried. |
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Preparation
IngredientsCommon Ingredients for Tempura: Basic Tempura Batter Ingredients: Tentsuyu (tempura dipping sauce) Ingredients: |
How Tos & Summary
Cooking Steps
- Prepare the ingredients. (Cut into 3/4 inch in thickness. *See Tip 5 and 6)
- Make tempura batter.
- Heat vegetable oil in a deep pan to 340-350F degree. (*See Tip 4)
- Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood.
- Drain tempura on a rack.
- Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment.
Make Tempura Batter:
* Beat an egg in a bowl.
* Add ice water in the bowl.
* Add flour in the bowl and mix lightly.
Make Tentsuyu:
* Mix all ingredients in a pan.
* Put the pan on high heat and bring the sauce to a boil.
* Cool the sauce.
Summary
Tips for Making Crispy Tempura: Tip 1: Ice Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. (Do not make the batter ahead of time.) Tip 2: Batter Try not to over mix the batter and not to coat ingredients with the batter too much. Tip 3: Frying Order If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood. Fry vegetables at 340F degree and fry seafood at 350F degree. Tip 4: Oil Temperature To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura. Tip 5: Shrimp Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter. Tip 6: Squid Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much. Tempura Variations: * Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and thin strips or small pieces of several ingredients together. Take a scoop of the ingredients in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size. * Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura lightly in tentsuyu sauce. Place the tempura on top of rice. * Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of the noodle soup.Comments
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Tips
Choose Ripe Tomato with red color flatens in all parts. If held, the tomato still hard enough, not too soft. To peel it, slice traverses the point and soak in hot boiled water for a moment until get peeled off. Lift and peel tomato's cuticle then thin slice.


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