Cuisine : Tempura - Steps to make this popular soft Japanese dish

 

Tempura is a popular Japanese dish known for its light, crispy texture. Originating in Japan in the 16th century with Portuguese influence, tempura involves batter-frying various ingredients, including vegetables and seafood, to create a delicate and airy coating. Unlike other deep-fried foods, tempura batter is made without breadcrumbs or heavy coatings, resulting in a thin, crisp shell that preserves the natural flavors of the ingredients. This versatile dish is enjoyed on its own, as part of a meal, or served with dipping sauces, rice, and noodles.

How to Prepare Tempura: A Detailed Guide

1. Ingredients

For the Tempura Batter:

1 cup ice-cold water

1 egg, lightly beaten

1 cup all-purpose flour (preferably sifted)

Optional: a pinch of baking soda for extra crispiness

For the Ingredients to Fry:

Assorted vegetables (e.g., sweet potatoes, carrots, bell peppers, mushrooms, zucchini)

Seafood (e.g., shrimp, squid, or white fish fillets)

Optional: shiso leaves, asparagus, or green beans

For the Dipping Sauce (Tentsuyu):

1 cup dashi stock

1/4 cup soy sauce

1/4 cup mirin

Grated daikon radish (optional, for extra flavor)

2. Preparing the Ingredients

1. Clean and Dry the Ingredients: Make sure all vegetables and seafood are washed and patted dry to prevent the batter from becoming too watery.

2. Cut Ingredients: Cut vegetables into thin slices or sticks, about 1/4 inch thick, to ensure they cook quickly and evenly. If using shrimp, peel, devein, and make shallow slits on the underside to prevent curling.

3. Preparing the Tempura Batter

1. Mix Cold Water and Egg: In a mixing bowl, add the ice-cold water and lightly beaten egg. Mix gently to combine.

2. Add Flour: Add sifted flour to the egg mixture. Stir gently and briefly—avoid overmixing to keep the batter light and slightly lumpy. The batter should be cold and thin, like heavy cream.

3. Keep the Batter Cold: To maintain the batter’s crispiness, keep the bowl in a larger bowl filled with ice to prevent it from warming up.

4. Preparing the Oil for Frying

1. Choose the Oil: Vegetable or canola oil works well for tempura. Fill a deep frying pan or pot with 2–3 inches of oil.

2. Heat the Oil: Heat the oil to around 340-360°F (170-180°C). Check the temperature by dropping a bit of batter into the oil; it should sizzle and rise immediately without burning.

5. Frying the Tempura

1. Dip Ingredients in Batter: Lightly coat the vegetables or seafood with flour to help the batter adhere, then dip them into the batter. Shake off any excess batter for a thin coating.

2. Fry in Batches: Carefully place the battered items into the hot oil. Fry in small batches to avoid crowding, which lowers the oil temperature. Cook for 1-2 minutes per side until light golden and crispy.

3. Drain Excess Oil: Use a slotted spoon to transfer the tempura to a plate lined with paper towels to drain excess oil.

6. Preparing the Dipping Sauce (Tentsuyu)

1. Combine Ingredients: In a small saucepan, combine dashi stock, soy sauce, and mirin. Heat gently until warm.

2. Optional Daikon: Grate daikon radish and add it to the dipping sauce for extra flavor.

7. Serving the Tempura

Arrange the tempura on a plate and serve with the dipping sauce on the side. Tempura is best enjoyed immediately, as it loses its crispiness when it cools.

Tips for Perfect Tempura

Use Cold Ingredients: Keep the batter cold to create a light, crispy texture.

Don’t Overmix the Batter: Overmixing develops gluten, making the batter dense and heavy.

Maintain Oil Temperature: Monitor the oil temperature, as tempura is best fried at a consistent heat for even crispiness.

By following these steps, you’ll achieve light, crispy tempura that highlights the natural flavors of the ingredients. Enjoy it as a starter, side, or even part of a main meal.