Tempura

Talk about Tempura

Tempura is a popular Japanese dish of fried seafood, vegetables, and sometimes meat in a special batter.
Unlike other fried foods, tempura batter is made with cold water and sometimes eggs."Light and fluffy texture"
It is eaten with “ten-tsuyu”, a dipping sauce made of soy sauce, soup stock and mirin (sweet cooking sake),
or sprinkled with salt.

Ranking of Cooking ToolsThis is a ranking of cooking tools used for making tempura.

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HOW TO MAKE

① Prepare the ingredients for tempura

Prepare shrimp and white fish as examples of ingredients for tempura,
and cut vegetables such as pumpkin, eggplant, bell bell pepper, etc. into bite-size pieces.

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HOW TO MAKE

➁ Make the tempura batter

Add tempura flour to cold water and mix with a whisk.
The finish should have a slightly floury texture.
When you scoop the batter down with a spoon, it should be about the size of a drop.
Adjust thickness with water or tempura flour.

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HOW TO MAKE

③ Fry the tempura

Dip the tempura ingredients into the batter and deep fry in hot oil.
※Oil temperature of 160-180°C is the optimum temperature
※The standard that can be visually confirmed is that the batter dropped with
chopsticks sinks to the middle of the pan and immediately floats up.

When the batter has set around the edges and the bubbles have reduced in size,
lift the batter out of the fryer and onto a scooping bat.

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HOW TO MAKE

③ Serve the tempura

Deep fried tempura is placed on a plate and served with tempura sauce or salt.

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