Tempura – what is it, step-by-step cooking recipes at home

The content of the article

• What is tempura
• What is tempura for and where to use it
• How to cook tempura at home
• Tempura Flour
• Tempura Recipe
• Klar tempura
• With fish
• With sweet fruit
• With fresh vegetables
• How to serve
• Useful Tips

Original dishes of Japanese cuisine are gaining more and more popularity in the world. If you think that the national food of the Japanese is only sushi and snacks made from rice or seafood, then you are deeply mistaken. The inhabitants of the Land of the Rising Sun love vegetables and fruits, and poultry, which are cooked here in a special way and call this method of cooking tempura. For such snacks they use special flour. To cook a real tempura close to the authentic version, you need to know some important secrets of the original Japanese recipe..

What is tempura

This word is not of Japanese origin at all, it was used by Portuguese missionaries, denoting the term fasting, because in the translation “tempora” it means “time” in the plural. During three-day fasting periods, Catholics were allowed to eat vegetable products and seafood, and one way to cook them was to fry slices of vegetables, fruits, fish in a crispy batter.

The etymology of the name of the dish fully reveals its essence, because tempura is pieces of food fried in a light air batter. Later, this simple but tasty dish passed to the Japanese, where it became national. Moreover, initially, according to the cooking technology, the tempura met the basic principles of Japanese cuisine: the products are cooked on high heat in deep fat so that they practically do not warm up, but remain almost raw inside the golden fur coat from batter.

If you are interested in the question: tempura – what is it, then know that this is not just an appetizer, but a whole category of dishes, including fish, meat, seafood, vegetables and even sweet fruits, which are fried in a special batter with vegetable oil. Depending on the base product used to prepare the snack, its name also changes. For example, the most popular “ebi tempura” in Japan is shrimp in batter, and “shake tempura” is salmon in batter.

What is tempura for and where to use it

Based on the fact that tempura is an original way of cooking products, and not a separate dish, this technology is used to fry not only pieces of vegetables or seafood. For example, in Japanese restaurants, a little rice vinegar is added to this batter and dipped in rolls, which are then deep-fried. In addition, mushrooms and chicken are very tasty in tempura batter. Such dishes can be used as a snack, side dish or an interesting hearty addition to fresh vegetable salads..

How to cook tempura at home

This variety of dishes belongs to the category of simple and affordable snacks, because, in fact, you can cook tempura from any vegetables, seafood, meat or fruits with dense pulp. The main thing is to strictly adhere to the original recipe for kneading the batter, monitor the temperature of the oil in the pan so that it does not soak the batter, and, following Japanese culinary traditions, take only high-quality and fresh products for the filling.

Tempura Flour

To make tempura close to the original, you need to take a very responsible approach to the choice of flour, because this is the main component, thanks to which you can get a delicious Japanese snack. It is better if the recipe will use a purchased good quality tempura flour with a balanced composition and without impurities. If in your stores there is no such product, you can try to make it yourself. To do this, you have to mix:

• wheat flour;
• rice flour;
• starch;
• cornmeal;
• some fine sea salt.

Tempura Recipe

You can cook this delicious Japanese appetizer with different fillings, but the recipe for them all will not differ much. Based on the classic version of the dish and diversifying it with spices, you can even create your own tempura recipe. There are two options for cooking this traditionally Japanese dish:

1. The products are cut into small slices, and each of them is fried separately.
2. The filling for the appetizer is ground, then mixed with batter and fried in the form of a thin pancake, which is then divided into small slices.

Klar tempura

• Time: 2 minutes.
• Servings Per Container: 8 Persons.
• Calorie content: 165.2 kcal per 100 grams.
• Purpose: for cooking tempura.
• Cuisine: Japanese.
• Difficulty: Easy.

In fact, the basis of this popular Japanese snack is a special tempura batter, consisting of flour with a combined composition, chicken eggs and water. The recipe is unique in that the components of the dough are simply mixed with a spatula until smooth – you do not need to thoroughly knead or whisk the batter, because this will not be the original tempura, but a completely different dish. The consistency of the tempering dough should be moderately liquid, but not drain from the pieces of the filling with a jet, but cover the slices tightly on all sides.

Ingredients:

• tempura flour – 150 g;
• chicken egg – 1 pc.;
• water – 240 ml;
• salt, pepper – to taste.

Cooking method:

1. Pour water into a deep plate, add salt and pepper, drive an egg. Mix.
2. Gradually adding flour, bring the batter to the desired density.

With fish

• Time: 12 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 373.5 kcal per 100 grams.
• Purpose: for a snack, for the festive table.
• Cuisine: Japanese.
• Difficulty: Easy.

The Japanese often cook this dish with different varieties of fish and seafood, and they consider the tempura ideal, inside which the filling remains almost raw. To do this, you need to carefully monitor the temperature of the deep fat and heat it to such a state that the batter quickly browns, a crispy airy crust of appetizing golden color forms, but under it the fish pieces remained only a little warm.

Ingredients:

• red fish or seafood (mussels, shrimp, squid) – 330 g;
• tempura flour – 165 g;
• water – 250 ml;
• chicken egg – 1 pc.;
• salt, spices – to taste;
• vegetable oil – 180 ml.

Cooking method:

1. Rinse fish or seafood under running water, dry. Remove bones and entrails. Cut the fish fillet into small oblong slices 1-1.5 cm thick.
2. Knead batter from flour, egg and water. Add salt and spices to taste..
3. In a deep fryer or pan with high sides, warm the oil to a boil.
4. Dip the fish pieces in a tempura dough one by one and dip in boiling fat for a few minutes until a brown crust appears..
5. After frying, lay the tempura on a paper towel to rid the finished dish of excess fat.

With sweet fruit

• Time: 15 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 229.3 kcal per 100 grams.
• Purpose: for dessert.
• Cuisine: Japanese.
• Difficulty: Easy.

If you want to pamper your loved ones with a delicious quick dessert, take note of the tempura recipe with sweet fruits. Fruits with dense pulp are suitable – bananas, apples, pears, mangoes, pineapple. In order not to burden the dough, it is better not to add sweeteners to it. If you suddenly find the dessert to be sweet, you can sprinkle pieces of fruit in batter with powdered sugar, pour honey or sweet berry sauce.

Ingredients:

• sweet apples – 2 pcs.;
• banana – 1 pc.;
• pear – 1 pc.;
• Category C2 chicken egg – 1 pc.;
• tempura flour – 120 g;
• water – 190 ml;
• icing sugar – to taste;
• vegetable oil – 145 ml.

Cooking method:

1. Divide the apples and pear with a knife into halves, peel, remove the seed boxes, cut into slices of medium thickness.
2. Banana pulp cut into thick circles.
3. Pat the pieces of fruit with a paper towel to remove the juice that has come out (the dough is better on dry slices).
4. In a deep container, combine the egg and water, stir, add flour. Strongly stir the dough is not necessary – just make a few circular movements to disperse the flour lumps.
5. In a deep frying pan, heat the vegetable oil for deep fat, lower a portion of fruit slices pre-coated with batter.
6. Cook over high heat for 2–3 minutes until browning..
7. Put ready-made tempura fruits first on a paper towel, and only then on a plate. Sprinkle with powdered sugar.

With fresh vegetables

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 1200 kcal.
• Destination: for breakfast.
• Cuisine: Russian.
• Difficulty: Easy.

Light, delicate, airy tempura with fresh vegetables will be the perfect complement to a lean table, because in fasting, food should also be tasty and beautiful. You can use any vegetables as a base product — eggplant slices, cauliflower inflorescences, onion rings, carrot slices, pumpkin slices, asparagus stalks, etc. True, it is better to peel the fruits with a hard skin, and some can be cooked a little..

Ingredients:

• cauliflower – 1 head of cabbage;
• zucchini – 1 pc.;
• Bulgarian pepper – 1 pc.;
• water – 210 ml;
• tempura flour – 180 g;
• chicken egg – 1 pc.;
• salt, seasonings – to taste;
• vegetable oil – 170 ml.

Cooking method:

1. Rinse all vegetables under the tap, disassemble the cauliflower into small inflorescences, boil in salted water for 2-3 minutes.
2. Cut the zucchini into circles, bell pepper in thick strips.
3. From water, flour and eggs, prepare a liquid tempura dough, salt and season with your favorite seasonings to taste.
4. Heat a frying pan with oil, put in it slices of vegetables, previously moistened in batter.
5. Fry until golden brown over high heat, then remove excess fat with a napkin.

How to serve

In Japan, the homeland of this delicious dish, tempura is served in a special way. With pieces of food fried in a gentle airy batter, a special tempura sauce called tengzu is served. This original gravy consists of dasha broth, mirin and light soy sauce. Still on a plate with tempura put a little pickled ginger and pieces of white daikon radish. You can serve fried foods in a tempura dough as a separate dish, but it is often supplemented with a side dish of rice or a light salad of fresh vegetables.

Useful Tips

If you decide to cook such a simple, but at the same time very original dish of Japanese cuisine, remember some important secrets of delicious and proper tempura:

• The water for the preparation of the dough is taken very cold, even ice – only then the batter gets the desired liquid consistency, because the flour does not have time to highlight gluten.

• A greater effect of airiness can be achieved if ordinary water is replaced with mineral water – gas bubbles will create a delicate cloudy crust on the surface of the tempura.
• Some products used as fillings, it is better to preliminarily undergo minor heat treatment, so that after quick frying in batter they do not remain solid, stiff or fibrous. This is the majority of vegetables, meat, seafood, which before frying it is better to cook a little or hold for a couple of minutes in a hot oven.
• To obtain tempura close to the Japanese original, it is better to use a special tempura flour. If you don’t have such a product, make it yourself, grind rice and corn grits with a coffee grinder, and then mix with ordinary wheat flour and starch. Do not forget to sift the resulting mixture.
• In order for the products fried in batter to remain low-fat and not have any unpleasant odors, frying oil must be taken refined, deodorized, exceptionally clean, without sediment and impurities.