What is Tempura?
Tempura is a classic Japanese dish consisting of seafood and vegetables coated in a light batter and deep-fried. It is known for its crispy texture and delicate flavors that enhance the taste of the ingredients. Although tempura is believed to have been introduced to Japan by the Portuguese in the 16th century, it has since evolved into a unique part of Japanese cuisine, now enjoyed worldwide.
Tempura is cherished both as a special occasion delicacy and as an everyday dish, thanks to its simple cooking method that makes it easy to prepare at home. In addition to being enjoyed on its own, tempura is also popular when served on top of soba or udon noodles. This article will introduce the appeal of tempura and explain the basic ingredients and steps to make it at home.
Ingredients Needed
To make tempura, you will need the following ingredients:
- Tempura Batter Mix: You can use store-bought tempura batter mix or make your own using flour, cornstarch, eggs, and cold water.
- Cold Water: Using cold water in the batter helps create a crispy texture.
- Eggs: A basic ingredient in the batter. Eggs help give tempura a fluffy finish.
- Frying Oil: Use neutral oils like vegetable oil or sesame oil, which won’t overpower the flavor of the ingredients.
- Salt: Used for seasoning the finished tempura.
- Preferred Ingredients: Common choices include seafood such as shrimp, squid, and whiting, as well as vegetables like eggplant, sweet potatoes, shishito peppers, and pumpkin. You can choose whatever you want to eat.
Steps
- Prepare the Batter: In a large bowl, lightly mix the tempura batter mix, cold water, and eggs. The key is not to overmix. It’s okay if there are some lumps. Overmixing can make the batter heavy and reduce its crispiness.
- Prepare the Ingredients: Cut the ingredients to the desired size and pat them dry with a paper towel. Excess moisture can prevent the batter from sticking and cause the oil to splatter during frying.
- Frying: Heat the oil in a frying pan or pot to 180°C (356°F) over medium heat. Coat the ingredients in the batter and carefully place them in the oil, frying until they turn a golden brown. The cooking time varies depending on the ingredient, but 2–3 minutes is generally sufficient for shrimp and vegetables. Be careful not to overcook them, and remove them when done.
- Finish: Place the fried tempura on a paper towel to drain excess oil. Sprinkle with salt while still hot and serve immediately. You can also enjoy tempura with dipping sauce (tentsuyu) or lemon.
Tempura Tips
- Keep the Batter Cold: Keeping the batter cold with ice water helps maintain its crispiness. You can place a bowl of ice water under the mixing bowl while frying to keep the batter cold.
- Avoid Frying Too Much at Once: Frying too many pieces at once can lower the oil temperature, making the tempura greasy. Fry in small batches for the best results.
Tempura, with its crispy texture and rich flavor, is beloved in Japan. Use this simple recipe to bring the taste of Japan to your home and enjoy this delightful dish.
When you enjoy Tempura in Tokyo…
Here is a website where you can search for restaurants in Tokyo that offer menus in foreign languages. If you are planning to visit Tokyo and would like to enjoy sukiyaki at a local restaurant, please make use of this site.
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