The Cookbook/Tempura: Difference between revisions
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'''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. | ||
== | ==Ingredients== | ||
* 1 egg | * 1 egg | ||
* 1 cup ice cold water | * 1 cup ice cold water | ||
* 1 cup all-purpose flour | * 1 cup all-purpose flour | ||
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 | ==Procedure== | ||
# 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 vegetables or fish briefly in the batter and fry until brown. | |||
# Remove from the oil and drain. | |||
# Serve hot. | |||
To make | To make [[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 17:17, 18 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.
Ingredients
- 1 egg
- 1 cup ice cold water
- 1 cup all-purpose flour
Procedure
- 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 vegetables or fish briefly in the batter and fry until brown.
- Remove from the oil and drain.
- Serve hot.
To make 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.