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What do you like the most about Japanese cuisines? There are so many great traditional dishes in Japan. Tempur …

What do you like the most about Japanese cuisines? There are so many great traditional dishes in Japan. Tempura is one of them. Tempura is a popular element of Japanese cuisine, and consists of battering fish and vegetables and deep frying them.

It is distinguished from many other battered and deep fried foods by being much lighter and tending to carry less grease.

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Japanese understand the beauty and the art of food, maybe more than anywhere else.

Tempura is very good for parties, because of the tasty colorful looking, it is easy to pick and you can chose any tempura sauce depending on individual taste. Do you wanna try to make the tasty Tempura? Let’s try!

1. Tempura ingredients:

Plain flour: 100g (1Cup) *

Egg: 1

Cold water: 200cc (1Cup) *

Baking Soda: 1 tea spoon

Potato Starch: 2 table spoon

You can choose season’s vegetables, sea foods and mushrooms.

Oil (Natane oil, sunflower, corn or canola oil)

2. Make Tempura batter

Mix Plain flour, baking soda and potato starch together. And then sift mixed flour as preparation.

Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.

Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.

Then add an additional 1/3 flour and mix.

And finally add the last 1/3 flour and mix.

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Important: Lumps in the flour is completely fine. Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

3. How to fry Tempura

Put oil into a flying pan.

Heat up the frying oil to 170 degrees. You can check the oil temperature without a thermometer. Put one drop of tempura batter into the oil. If the tempura batter sinks the bottom of flying pan, it is too low temperature.

If the tempura batter did not sink at all and the batter spread quickly with a crackling sound, it is too high temperature.

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Best temperature condition is the drop of tempura batter will sink half way in flying pan then float. Puts vegetable into the tempura batter bowl to coat them with tempura batter then carefully put them to the oil. Fry one side and then turn over and fry the other side. Then you can eat simply with salt or lemon or Tentsuyu! Interesting? Please check it out!