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Japanese Tempura

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

Koromo ( batter )
1 Egg beaten
1 cup "cold" water
2 tbsp Dry white wine
1 cup Flour
Tentsuyu(dipping sauce)
1 tbsp Dashi no moto( fish stock)
1 cup Water
2 tbsp Mirin( sweet rice wine )
Or 1 tbs sugar
2 tbsp Sake ( or dry white wine )
1/4 cup Soy sauce
Ginger root to taste
Vegetables & fish: EX:
Carrots, onions, mushrooms
Peppers, zucchini, snow pea,
Squash, eggplant etc. etc.
"okra "
Shrimps, crab, scallops,
Squid, cod. etc. etc.

Instructions:

Before you begin here a few essential tips to remember: you'll need a
deep thick wall pan ( wok o.k. ), filled with 1 inch of peanut oil
preferred ( Never lard or shortening ),slice vegetables thin enough
for even cooking, fry in small batches and never crowd, and have the
temperature of the oil from 340 for vegetables or 360 degrees for
fish. Cold water in batter is a must to keep the flour from being
sticky.Do a trial try of frying so you'll know how long vegetables or
fish need to cook.Author did not mention poultry but I surmise it
would be cooked as the fish is.Vegetables and fish were the initial
things cooked this way in the history of tempura due to their trade
with the Portuguese and Dutch merchants.

Make the batter: Beat egg with water. Mix in flour and whisk quickly.
Set aside. Make the tempura dip: Boil the dashi no moto ( this is a
dried soup stock from fish or poultry usually contained in tea bag
type of packing )in the water for 2 or 3 minutes. Turn off the heat
and add all the remaining ingredients. Prepare the vegetables or fish
but cutting into rings, strips, cubes etc.For fish, dredge in flour
before dipping in batter. Vegetables are just dipped into the batter.
Let excess batter drip off with either fish or vegetables.( meanwhile
you will have had the oil preheated in the pan to the right
temperature for either fish or vegetables Drop into oil by hand or
use a tbs for vegetable cubes. Take the vegetables or fish out of the
oil when slightly browned. Serve the tempura with the Tentsuyu dip
along with rice.Place rice in a bowl, top with tempura and a few tbs.
of the tentsuyu dip. Or serve tempura over Japanese noodles ( soba ).
Note all Japanese ingredients may be found readily in most
supermarkets or gourmet grocers today. Also, there are other
variations in frying tempura; this is one basic historic method.
Prior to using peanut oil, seseme seed oil was used mainly when
tempura first became popular in Japan, over 400 years ago.

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