Tuesday, January 3, 2012

Tempura! Tempura!

In the picture: Tempura of sweet potato, green beans, and shrimp
with sticky rice and ponzu sauce
Okay so after going to Akanomi a million times in the past couple months I decided it was time to do a little Japanese food of my own. When I used to work on the line, I was in charge of making the shrimp tempura dish at the restaurant. Since I was familiar with the recipe I decided this was a good place to start.

The biggest trick to tempura is keeping the batter cold as you fry. Put the batter in a bowl and put the bowl on top of another bowl filled with ice, or just keep it in the fridge as you fry. The second trick is to not over mix the batter. Make sure that the batter contains some lumps of flour to get a good looking tempura crust.


This recipe is for the batter only, since you can dip many things in the batter and fry away. Here are some things I like to fry tempura style:
  • Vegetables: sweet potato, onion, broccoli, green beans, mushrooms, purple/Japanese eggplant
  • Meat: small strips of pork, chicken, or beef
Once your batter is ready, heat a 1/2 an inch of oil in a large pan, or heat a deep fryer to 375F. Fry your meat or vegetables accordingly.

Tempura Batter:
1 cup sifted flour
1 egg
1 cup ice cold seltzer water, or regular water

1. Whisk the egg well. Add the seltzer and the flour, then mix until slightly lumpy. Keep it cold and fry your foods accordingly.
2. Serve all of this with some sticky rice and some ponzu sauce on the side.

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