TEMPURA
Tempura is one of the best known foods of Japan. This is a traditional Japanese recipe, made with an authentic batter (ie no baking soda or baking powder). A great tempura has a crunchy coating that is light and delicate, never heavy and oily. Tempura can be made with a wide variety of vegetables and seafood. This recipe is for a variety of tempura. Feel free to make more or less of whichever ones you want - for example, if you can't get all the ingredients. Prep time does not include the time to chill batter ingredients overnight.
Provided by Yumiko
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Add dashi stock and mirin to a small saucepan over high heat and bring to a boil.
- Add soy sauce and as soon as it starts boiling, turn the heat off and put aside until required.
- Eggplant: Discard the head of the eggplant, then cut it lengthwise in half. Halve each piece again by cutting perpendicularly to the first cut. Place them skin-side up on a cutting board and slice each piece into lengths of 5mm (¼") width, keeping the narrow end of the eggplant piece intact for about 1.5cm (½"), so that it will become like a fan.
- Enoki mushrooms: Divide the enoki mushrooms into 4 bunches. Take a strip of yaki nori and wrap it around the root end of a bunch to keep the stems together. Wet the end of the yaki nori strip to glue it.
- Carrots: Julienne the carrots into matchsticks of 5cm (2") length.
- Prawns (shrimps): Remove the head, peel and devein prawns (Note 8), leaving on the last segment and the tail. Make 3 slits at equal intervals on the underside of each prawn to stop them from curling when cooked.
- Add the egg and cold water to a bowl or measuring cup, and mix well until there is no cluster of egg white.
- Add two thirds each of the egg mixture and the flour to a separate bowl, and gently mix by drawing the number 8 several times, leaving powdery lumps of flour. Keep the remaining egg mixture and flour in the fridge, as they will be added later (Note 9).
- Fill a deep frypan or pot with oil up to a minimum depth of 3cm (1¼") and heat the oil to 170C (335F). Drop a tiny amount of batter onto the surface, and if it hardly touches the bottom and returns to the surface, it is at the right temperature.
- Cook the same ingredients together unless you are serving one person at a time. The order can vary, but prawns should be cooked last. Cook in batches but do not cover more than 30-40% of the surface area of the oil with the tempura. Ingredients should be patted dry before dipping in the batter.
- Eggplants - dip in the batter to coat the entire eggplant piece, then drop it gently into the oil one by one. Cook for about 45-60 seconds until the eggplant tempura comes to the surface and you can see large bubbles around it. Flip it over and cook for a further 45 seconds or so until the eggplant becomes light when lifted and very lightly browned, then transfer to a wire rack.
- Enoki mushrooms - hold at the root with a yaki nori strip and dip the enoki in the batter, without letting go so that the yaki nori strip is not coated. Drop it gently into the oil and cook for 10-20 seconds. Flip it over and cook for few seconds. Transfer to a wire rack.
- Shiso leaves - hold the end of the stem and dip only the back side of the leaf into the batter, then drop the whole leaf into the oil, making sure that the battered side is facing the bottom of the pan. Cook for 5-10 seconds and transfer to a wire rack.
- Carrots - add all the carrot sticks to the batter. Take about a quarter of them and place on a flat wooden spatula, then slide them into the oil while holding them together. Cook for about 60 seconds until the carrot tempura comes up to the surface and you can see large bubbles around it. Flip it over and cook for a further 45-60 seconds, then transfer to a wire rack.
- Add remaining egg mixture and flour to the batter and gently mix just like the first time. Try not to mix with the batter left at the bottom of the bowl too much as they are now glutinous.
- Increase the temperature of the oil to 180C (350F). At this temperature, when you drop a tiny amount of batter it will surface straight away.
- Hold a prawn by the tail and dip it into the batter, leaving the tail uncoated. Drop it gently into the oil and cook for about 60 seconds, until it comes to the surface and you can see large bubbles around it. Flip it over and cook for a further 45-60 seconds, then transfer to a wire rack.
- Place one piece each of eggplant, enoki mushroom and carrot tempura onto the plate. Place three prawns tail-side up, then a shiso tempura. Repeat for the other three servings.
- Take a quarter of daikon per serving and gently squeeze out any water, then place it to the side of the tempura. Add a quarter of the ginger on top of the daikon.
- Serve immediately with dipping sauce in a small bowl.
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
VEGETABLE TEMPURA
Provided by Mark Bittman
Categories brunch, lunch, quick, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
- Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 13 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 1826 milligrams, Sugar 32 grams, TransFat 0 grams
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
Steps:
- To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
More about "tempura or deep fried vegetables food"
TEMPURA - WIKIPEDIA
From en.wikipedia.org
推定読み取り時間 8 分
WHAT IS TEMPURA AND HOW IS IT MADE? - ALLRECIPES
From allrecipes.com
BEST VEGETABLES FOR TEMPURA: RECIPE, USES & SERVING SUGGESTIONS
From bitemybun.com
TEMPURA (天ぷら) - FOOD IN JAPAN
From foodinjapan.org
ROOT VEGETABLE TEMPURA (YACHAE TUIGIM) - BEYOND …
From beyondkimchee.com
HOW TO MAKE TEMPURA-FRIED VEGETABLES AT HOME | THE KITCHN
From thekitchn.com
TEMPURA - DEEPJAPAN
From deepjapan.org
HOW TO MAKE THE BEST TEMPURA 天ぷら • JUST ONE …
From justonecookbook.com
TEMPURA|INTRODUCTIONS TO POPULAR JAPANESE …
From menu-tokyo.jp
7 VARIETIES AND WAYS TO EAT TEMPURA - SAVOR JAPAN
From savorjapan.com
THE BEST JAPANESE VEGETABLE TEMPURA RECIPE - CHEF …
From chefjacooks.com
TEMPURA - JAPAN-GUIDE.COM
From japan-guide.com
VEGETABLE TEMPURA - KIMCHIMARI
From kimchimari.com
TEMPURA RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
WHAT IS TEMPURA? A BEGINNER'S GUIDE TO THIS DELICIOUS ...
From byfood.com
WHAT IS TEMPURA - A GUIDE TO JAPANESE TRADITIONAL …
From questionjapan.com
UNDERSTANDING THE DIFFERENCES BETWEEN FRIED FOOD AND TEMPURA
From therecipe.com
HANUKKAH FOOD 2023: ALL THE FOOD THAT’S EATEN DURING THE ...
From independent.co.uk
TEMPURA | TRADITIONAL TECHNIQUE FROM JAPAN - TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love