Tempura

Click on the image, above to submit to Pinterest.

Tempura

Tempura is a traditional Japanese recipe for a classic dish of fish, seafood and/or vegetables dipped in a light batter and deep fried. This dish was originally introduced into Japan by the Portuguese. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Tempura.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

National:

Rating:

Tags : National Dish Vegetarian Recipes Vegetable Recipes Japan Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Ingredients:

[Koromo (batter)]:
1 egg, beaten
250ml COLD water
2 tbsp dry white wine
180g flour

[Tentsuyu (tempura dip)]:
1 tablespoon dashi no moto in 240ml of water, boiled for two to three minutes
2 tablespoons mirin. You can replace this with 1 tablespoon sugar
2 tablespoons sake or dry white wine
60ml soy sauce
freshly-grated ginger, to taste

After you boil the dashi, turn off the heat and add the rest of the ingredients.

[Vegetables & Fish]:
(ingredients and preparation suggestions)
Carrots, cut into thin sticks (i.e. 3cm long)
Onions, sliced
Green pepper, cut into rings or any way you want
Aubergine (Eggplant), thinly sliced
Broccoli, prepared as for a for salad
spring onions
Courgette (Zucchini), thinly sliced
Mushrooms, halved, or whole if small
Green beans, halved lengthways, or whole
Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
Butternut squash, bite-sized thin slices
Okra, halved lengthways
Snow pea pods, whole
Cod, bite-sized
Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
scallops, whole if small
Crab, break shell and expose meat before dipping in batter
Squid, sliced into rings or strips

Method:

First make the tentsuyu (tempura dip). Add the dashi to the water, bring to a boil and boil for two or three minutes. Take off the heat and add the mirin, sake, soy sauce and grated ginger. Set aside until needed.

Pour oil to a wok so that you have a depth of about 5cm. Heat the wok and make your tempura batter. It is critical to making the batter that the water you're using is very cold (about 1�B0;C is best as this keeps the batter from becoming sticky. Mix the egg with the water and dry white wine. Add the flour and whisk quickly just to mix in.

Making tempura is easy. Simply chose your mix of vegetables and fish (dip fish or seafood in flour first) then dip in the tempura batter and drop in hot oil. Once the batter colours, remove from the oil with a slotted spoon and drain on kitchen paper. Serve hot with tentsuyu dip, tonkatsu sauce (if you have more meat-based tempura) and wasabi.