Tempura is a classic Japanese dish of breaded seafood, fish or vegetables. It is believed that it first appeared in the 16th century thanks to Portuguese missionaries. They were the ones who introduced deep-frying - foods are fried in hot oil until they become crispy.
Here is the original Japanese recipe, according to which only two ingredients are needed. To prepare and get good Japanese tempura, you will only need: cold /ice water/ water - 100 ml and rice flour - 100 g. It is preferable that even the water is carbonated. Mix the ingredients as quickly as possible with Japanese chopsticks. Then leave the batter in the refrigerator for 15 to 30 minutes. The original tempura recipe is vegan, does not contain gluten and does not contain any animal ingredients or eggs.
The other secret to making crispy tempura lies in the temperature of the oil. The oil must be well heated, check by dropping a small amount of batter and if it floats, then the oil is well heated.
In Japan, sesame oil is traditionally used to make tempura, which is also part of the secrets of its wonderful taste. Sesame oil is a vegetable oil and contains a powerful antioxidant - sesamol. You can also use sunflower or soy oil.
Another important rule is to use cold products from the refrigerator. From the hot oil and cold ingredients during the thermal shock, you will get crispy tempura. For this reason, it is recommended that the batter is cooled for at least 15 minutes before using it.
The best vegetables that you can use to make tempura are zucchini or pumpkin flowers, carrots, peppers, eggplant, cut into strips, as well as broccoli, asparagus, pumpkin, etc.
Also learn how to make the perfect Japanese tempura or try our recipes for shrimp tempura, eggplant tempura, or these delicious vegetable tempura.
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