What is Tempura?
Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods. It is served either in a bento box (lunch box) with soba or udon, or, with dipping sauce like tentsuyu sauce (three parts dashi, one part mirin and one part shoyu).
You should always eat tempura immediately, when they are still crispy.
You can make all kinds of tempura, from protein to vegetables and even ice cream!
Ingredients for Tempura Batter
Tempura is made by coating the protein or vegetables with a batter. Here are the ingredients:
- Rice flour or corn flour
- Baking Powder
- Egg yolk
The batter is different from Japanese breadcrumb (panko). Tempura batter is lighter and fluffier. You want to keep the batter as cold as possible and not over-mix the batter.
An over-mixed batter will result in activating the wheat gluten and causing the batter to be more chewy and dough-like when fried. (It would be great if you’re making doughnuts, but not for tempura!)
Frequently Asked Questions
How Healthy is Tempura?
In moderation, this snack is perfect with any healthy meal. The tempura itself may be higher in fat, but it goes perfectly with sashimi and lean protein! Therefore, tempura is a great addition to your dinner.
What Can be Tempura?
You can use shrimp, onions, sweet potatoes, mushrooms, eggplants and broccoli to make tempura. You can also make fried ice cream, too.
Why is My Tempura Not Crispy?
Referring to the cook’s tips above, it is important to use ice cold water for the batter. Furthermore, make sure that you aren’t using too much batter, as this will cause your tempura items to become mushy.
How Many Calories?
This recipe is relatively light in calories, with only 133 calories per serving!
What Dishes to Serve with this Recipe?
This meal is best served as a side dish. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Tempura is a very popular Japanese recipe. Tempura is very easy to make at home. Try this easy tempura recipe that promises airy, light, and crispy tempura.
- Shrimp, shelled and deveined, but leave tails on
- Vegetables* of your choice
- 1/2 cup plain flour
- 1/2 cup corn flour or rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg yolk
- 2/3 cup ice cold water
- Oil for deep frying
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water.
Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Dip shrimp and *vegetables into the batter and deep fry until golden brown.
Fry ingredients a few at a time. Too big a batch may change the temperature of the oil.
Drain on paper towels and served immediately.
You can use a variety of vegetables for tempura e.g. pumpkin, sweet potato, broccoli, string beans, yam. Root vegetables should be sliced thinly so it is cooked through.
Recipe by MableTan, at mabletan.com