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<p>69.109.205.206: recipe from w:Tempura</p> <hr /> <div>{{recipe}} | [[Cookbook:Cuisine of Japan|Japanese Cuisine]]<br /> <br /> '''Tempura''' is basically the fried food of [[Cookbook:Cuisine of Japan|Japan]]. Various [[Cookbook:Meat|meats]] and [[Cookbook:Vegetable|vegetables]] are dipped in [[Cookbook:Batter|batter]] and then [[Cookbook:Deep-fat Frying|deep fried]] until lightly golden.<br /> <br /> ==Preparation==<br /> * 1 egg<br /> * 1 cup ice cold water<br /> * 1 cup all-purpose flour<br /> <br /> Heat cooking oil in a deep pan to 340 - 350° F. Beat the egg in a bowl and add ice cold water (warmer water will produce a sticky batter and more oily tempura). Add flour and mix lightly. Do not overmix batter. Dip vegtables or fish briefly in the batter and fry until brown. Remove from the oil and drain. Serve hot.<br /> <br /> To make the [[Cookbook:Shrimp|shrimp]] straight, [[Cookbook:Skewering|skewer]] them before cooking. Remove the skewers before serving.<br /> <br /> Serve over white [[Cookbook:Rice|rice]] garnished with black [[Cookbook:Sesame Seed|sesame seeds]], in a bowl of [[Cookbook:Udon Noodle Soup|udon noodle soup]], or in a bowl of [[Cookbook:Soba Noodle Soup|soba noodle soup]]. Serving in [[Cookbook:Soup|soup]] makes the breading get mushy of course.<br /> <br /> [[Category:Japanese recipes|Tempura]]</div>

69.109.205.206