Side Pannel
Tempura, Japanese Way
Ingredients List
- Koromo ( batter )
- 1 Egg beaten
- 1 c "cold" water
- 2 tb Dry white wine
- 1 c Flour
- Tentsuyu(dipping sauce)
- 1 tb Dashi no moto( fish stock)
- 1 c Water
- 2 tb Mirin( sweet rice wine )
- Or 1 tbs sugar
- 2 tb Sake ( or dry white wine )
- 1/4 c 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.
Directions
Before you begin here a few essential tips to remember: youUll 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
youUll 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, sesame seed
oil was used mainly when tempura first became popular in Japan, over 400
years ago.
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
youUll 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, sesame seed
oil was used mainly when tempura first became popular in Japan, over 400
years ago.
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