Achieve that exquisite lightness and crunch that make tempura such a beloved dish across Japan and beyond. Get ready to fry up a storm and add a touch of elegance to your cooking repertoire. Tempura is a versatile dish that allows you to get creative with the ingredients, so feel free to experiment with different vegetables and seafood to find your favourite combinations.
Tempura traces its roots back to the 16th century when Portuguese traders introduced the technique of deep-frying food to Japan. The Portuguese word “tempora” referred to the practice of fasting during Lent, during which time meat was prohibited, so fish was often fried instead.
Tempura is known for its light and crispy coating, achieved through a delicate batter and quick frying process. The batter puffs up during frying, creating a thin and crunchy exterior that encases the tender and juicy interior of the ingredients. This contrast in textures adds depth and interest to each bite, making tempura a satisfying and enjoyable dish to eat. Despite its crispy exterior, tempura maintains the natural flavours of the ingredients without overpowering them. The batter is lightly seasoned with salt and sometimes other seasonings, allowing the freshness and quality of the seafood, vegetables, or other ingredients to shine through.
Tempura
Ingredients
For the Tempura Batter:
- 1 cup ice-cold water
- 1 egg cold
- 1 cup all-purpose flour sifted
For the Tempura:
- 1/2 pound shrimp peeled and deveined, tails on
- 1 sweet potato thinly sliced
- 1 bell pepper cut into strips or rings
- 1 zucchini sliced
- 1/2 eggplant sliced
- Oil for deep frying (vegetable or canola oil
For the Dipping Sauce:
- 1 cup dashi stock or 1 cup water mixed with 1/2 teaspoon dashi granules
- 1/4 cup soy sauce
- 1/4 cup mirin
- Grated daikon radish optional
- Grated ginger optional
Instructions
Prepare the Ingredients:
- Clean and cut all vegetables and shrimp. Pat them dry with paper towels to remove excess moisture, which is crucial for the batter to adhere properly.
Make the Tempura Batter:
- In a medium bowl, lightly beat the egg and mix it with the ice-cold water.
- Add the sifted flour to the bowl. Stir gently with chopsticks or a fork, being careful not to overmix. Lumps in the batter are fine and will contribute to a light, crispy texture.
Heat the Oil:
- In a deep, heavy-bottomed pot, heat the oil to 350-360°F (175-180°C). Use a thermometer to ensure the temperature is correct, as the right temperature is crucial for perfect tempura.
Fry the Tempura:
- Dip the vegetables and shrimp into the batter, ensuring they are lightly but completely coated.
- Carefully place them in the hot oil, working in batches to avoid overcrowding and oil temperature drop.
- Fry until the pieces are golden and crispy, about 2-3 minutes, turning them halfway through for even cooking.
- Remove the tempura from the oil and drain on a wire rack or paper towels to remove excess oil.
Prepare the Dipping Sauce:
- In a small saucepan, combine dashi, soy sauce, and mirin. Bring the mixture to a simmer, then remove from heat.
- Serve the sauce in small bowls, adding grated daikon radish and ginger if desired.
Serve:
- Arrange the tempura on a serving platter. Serve immediately with the dipping sauce on the side to preserve the tempura’s crispiness.
