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Japanese Deep fry recipe: Tempura
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Recipe: Tempura
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Recipe: Deep fry
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Tempura
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This is a typical Japanese deep-
fried dish. Ingredients are
coated thinly with batter and
fried crisply in plenty of oil.
They are served with ten-tsuyu
sauce seasoned with
condiments.
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Preparation Time: 15-20 minutes
Approximate Cooking Time: 15 minutes
Serves: 4
Ingredients
Shrimp, sillago, small horse mackerel, squid body
eggplant, fresh Chinese black mushroom, carrot, lotus root,
sweet potato, pumpkin, onion, small green pepper
Batter (for 4 persons)
1 egg and cold water added to make 1 cup (240ml)
1 cup (120g) flour
vegetable oil for deep frying
Ten-tsuyu (sauce dip)
1/4 cup (60m)) mirin
1/4 cup (60ml) soy sauce
1/3 cup dried bonito flakes
1 cup (240ml) water
Condiments
grated daikon
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Japanese Deep fry recipe: Tempura
grated fresh ginger
1 Preparation of ingredients: (picture 1)
Shrimp: peel, but leave tail and the first section of shell attached
to tail. Remove black vein and make 3-4 short cuts across the
belly. Cut off tip of tail and squeeze out water with knife Sillago
and small horse mackerel: cut off head, remove entrails and
clean. Cut the back lengthwise to open and flatten out. Remove
central bone and wipe dry.
Squid: insert fingers in top part (body), pull apart the section
connecting entrails to body, and pull out entrails without
breaking. Remove the triangular shaped top and peel off skin. Cut
body lengthwise to open and flatten out. Remove back bone. Cut
into bite-size pieces and make short cuts around the edge of each
piece to prevent curling while being fried. Wipe dry and dust with
flour. Legs and triangular shaped part will be used for another
deep-fried dish, kakiage.
Vegetables: prepare as shown in picture 2 below: cut slashes on
eggplants. Make cuts lengthwise on green peppers to keep from
bursting in hot oil. Slice onion and pierce each slice with a
toothpick to hold layers together. Soak eggplant, lotus root,
sweet potato in water to remove harshness. Wipe dry.
2 To make ten-tsuyu (sauce dip):
Heat mirin; and add water, soy sauce, dried bonito flakes, and
bring to a boil. Strain.
3 To make batter:(picture 3)
Mix whisked egg and cold water in a mixing bowl. Add an equal
volume of sifted flour and mix lightly.
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Japanese Deep fry recipe: Tempura
4 Heat oil to 330°-340°F (test by dropping a bit of batter into the
oil. If it sinks half way, then comes back up to the surface, the oil
temperature is right for frying). Vegetables should be fried first.
Dip into batter and slide ingredients into oil (picture 4). Turn over
a few times and when the coating turns golden, scoop out onto
rack and drain. Heat oil to 360°F and fry seafood (see note).
5 Place fried ingredients on paper towels spread out on a serving
dish to absorb excess oil. Dip in a small, individual serving bowl
containing ten-tsuyu before eating.
Note: The batter ingredients must be well-chilled before mixing,
and then mixed very lightly. Over-mixing makes the batter
heavy. Fry only enough amount at one time to cover about half
the surface of oil in order to allow the ingredients to move freely.
It is important to keep the oil temperature constant while frying.
Scoop out dregs of batter as they accumulate.
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Japanese Deep fry recipe: Tempura
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