The Cookbook/Tempura: Difference between revisions
wikademia>Redlentil added fish, some links and lumps |
wikademia>Redlentil m plus a comma |
||
| Line 1: | Line 1: | ||
{{recipe}} | [[Cookbook:Cuisine of Japan|Japanese Cuisine]] | {{recipe}} | [[Cookbook:Cuisine of Japan|Japanese Cuisine]] | ||
'''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. | '''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== | ==Ingredients== | ||
Revision as of 12:29, 27 August 2007
Template:Recipe | Japanese Cuisine
Tempura is one of the fried foods of Japan. Various meats, fish and vegetables are dipped in batter and then deep fried until lightly golden.
Ingredients
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 shrimp, score them a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, 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.