Tempura - East Asian Recipe

Tempura

🌍 East Asian, Japan Difficulty: ●●●○○

Tempura was introduced to Japan by Portuguese Jesuit missionaries in the 16th century — the word derives from the Latin "tempora" (fasting days when fish was eaten).

Ingredients

• (Batter) 1 egg yolk
• 200ml ice-cold water
• 100g all-purpose flour
• ice cubes in the mixing bowl. Ingredients: shrimp peeled
• sweet potato
• kabocha squash
• green beans
• shiso leaves
• eggplant. Dipping sauce (tentsuyu): 200ml dashi
• 3 tbsp mirin
• 3 tbsp soy
• grated daikon

Method

1. Mixing — Mix egg yolk and cold water lightly. Add flour all at once. Mix barely — lumps are fine (don't overwork).
2. Step 2 — Keep batter cold (set bowl in ice water).
3. Heating — Heat oil to 170°C (340°F)/170°C (340°F).
4. Dipping — Dip ingredients in batter, fry immediately until very lightly golden and crisp (2–3 min).
5. Serving — Serve immediately with tentsuyu and grated daikon.

Tags: 1 egg yolk, ice-cold water, all-purpose flour, ice cubes in the mixing bowl. ingredients: shrimp peeled, sweet potato · Source: Brittani's Almanac