View source for The Cookbook/Tempura

'''Tempura''' is one of the fried foods of [[Cookbook:Cuisine of Japan|Japan]]. Various [[Cookbook:Meat|meats]], [[Cookbook:Fish|fish]], and [[Cookbook:Vegetable|vegetables]] are dipped in [[Cookbook:Batter|batter]] and then [[Cookbook:Deep-fat Frying|deep fried]] until lightly golden.

==Ingredients==
* 1 [[Cookbook:egg|egg]]
* 1 [[Cookbook:cup|cup]] ice cold water
* 1 cup all-purpose [[Cookbook:flour|flour]]
* Enough oil to fry food

==Procedure==
# Heat cooking oil (peanut oil is best) in a deep pan to 340 - 350° F (~171 - 176°C)
# 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 (a few lumps actually improve the result, adding crispiness).
# Dip meat or vegetables briefly in the batter and fry until brown.
# Remove from the oil and drain.
# Serve hot.

If using [[Cookbook:Shrimp|shrimp]], score them a few times crosswise on the underside, to prevent them from curling up during [[Cookbook:Deep-fat Frying|deep frying]]. Alternatively, [[Cookbook:Skewering|skewer]] them before cooking. Remove the skewers before serving.

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.

[[Category:Japanese recipes|Tempura]]
[[Category:Batter recipes|{{PAGENAME}}]]