JAPAN: TEMPURA

JAPAN TEMPURA RECIPE

Tempura is a popular Japanese dish consisting of lightly battered and deep-fried vegetables, seafood, or even meat. The key to great tempura lies in the batter and the frying technique. Here’s a detailed recipe for making classic vegetable and shrimp tempura.

INGREDIENTS:

For the Tempura Batter:

• 1 cup all-purpose flour (plus extra for dusting)

• 1 cup ice-cold water (about 32°F or 0°C)

• 1 large egg (optional, can be omitted for a lighter batter)

• 1 teaspoon baking soda (optional, for extra crispiness)

For the Tempura Filling:

• Vegetables: Choose a variety, such as:

  • Sweet potatoes (sliced into thin rounds)

  • Zucchini (sliced into rounds or sticks)

  • Bell peppers (sliced into strips)

  • Mushrooms (shiitake or enoki)

  • Green beans (trimmed)

• Seafood: Common options include:

  • Shrimp (peeled and deveined)

  • White fish (like cod or haddock, cut into bite-sized pieces)

For Frying:

• Vegetable oil (for deep frying, about 4 cups)

For Serving:

• Soy sauce (for dipping)

• Grated daikon radish (optional)

• Lemon wedges (optional)

INSTRUCTIONS:

1. Prepare the Ingredients

• Vegetables: Wash and cut the vegetables into uniform sizes for even cooking. Pat them dry with paper towels to remove excess moisture.

• Shrimp: If using shrimp, make sure they are peeled and deveined. You can also make small incisions on the underside to prevent curling during frying.

2. Make the Tempura Batter

1. In a large mixing bowl, combine the ice-cold water and egg (if using). Use chopsticks or a fork to mix gently.

2. Gradually add the flour to the liquid. Stir until just combined; it’s okay if the batter is slightly lumpy. Avoid overmixing, as this can lead to a tough texture.

3. If desired, add baking soda for extra crispiness.

3. Heat the Oil

1. In a deep frying pan or pot, heat the vegetable oil to 350°F (180°C). You can test the oil temperature by dropping a small amount of batter into it; if it sizzles and rises to the surface, it’s ready.

2. Use a thermometer for accuracy, as maintaining the correct temperature is crucial for crispy tempura.

4. Coat and Fry the Tempura

1. Lightly dust the prepared vegetables and seafood with a bit of flour. This helps the batter adhere better.

2. Dip each piece into the tempura batter, allowing excess batter to drip off.

3. Carefully place the battered items into the hot oil, a few pieces at a time, without overcrowding the pan.

4. Fry for about 2-4 minutes, turning occasionally, until golden and crispy. The exact time will depend on the size and type of the ingredients.

5. Use a slotted spoon to remove the tempura and transfer it to a plate lined with paper towels to drain excess oil.

5. Serve

• Serve the tempura hot, with dipping sauce (soy sauce or tentsuyu, a mixture of dashi, soy sauce, and mirin) and grated daikon radish on the side. Lemon wedges can also add a refreshing touch.

Tips for Perfect Tempura

• Keep Ingredients Dry: Ensure that your vegetables and seafood are dry to help the batter stick and fry properly.

• Cold Batter: The cold batter creates a crispy texture, so keep your water and bowl chilled.

• Don’t Overcrowd the Pan: Fry in small batches to maintain oil temperature and achieve crispy results.

• Enjoy Fresh: Tempura is best served immediately after frying for the best texture.

Variations

Feel free to experiment with different vegetables and proteins based on your preferences. Other popular options include broccoli, asparagus, and even pumpkin.