The Cookbook/Tempura: Difference between revisions
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{{recipe}} | [[Cookbook:Cuisine of Japan|Japanese Cuisine]] | |||
'''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. | '''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. | ||
To make the [[Cookbook:Shrimp|shrimp]] straight, [[Cookbook:Skewering|skewer]] them before cooking. Remove the | To make the [[Cookbook:Shrimp|shrimp]] straight, [[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. | 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:Japanese recipes|Tempura]] | ||
Revision as of 00:35, 10 July 2005
Template:Recipe | Japanese Cuisine
Tempura is basically the fried food of Japan. Various meats and vegetables are dipped in batter and then deep fried until lightly golden.
To make the shrimp straight, skewer them before cooking. Remove the skewers before serving.
Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup makes the breading get mushy of course.