TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
TEMPURA
Steps:
- In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
- 4 servings
- In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
- Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.
TEMPURA BATTER
I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.
Provided by pressurecooker
Categories Healthy
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
- This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
Steps:
- To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
VEGETABLE TEMPURA
Use any combination of vegetables for tempura-the list is as long as the vegetables available at your market.
Provided by Tadashi Ono
Yield Serves 4
Number Of Ingredients 14
Steps:
- Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat.
- Combine the yolks and water in a bowl, mixing until they're incorporated, then add the ice cubes (the "wet" part of the batter). In another bowl or container, add the flour (the "dry" part of the batter).
- When you're almost ready to cook the tempura, reheat dipping sauce over low heat. Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely and set aside. Keep the sauce warm while you prepare a tempura cooking station.
- To prepare a tempura cooking station, beside your burner, arrange the vegetables, a plate with the ½ cup of cake flour, and the wet and dry parts of the batter. Also, ready a tray lined with paper towels or newspaper to absorb the excess oil from the cooked vegetables, and the tools you'll need: chopsticks, a metal strainer, and a candy thermometer, if you have one. Place a cooking vessel on the burner; use one with a uniform size to heat oil evenly, like a large cast-iron skillet or Dutch oven (don't use a wok). Add the vegetable oil and sesame oil.
- Heat the oil to 360°F over high heat. When the oil has reached 360°F, prepare to cook the vegetables in batches. Be careful not to overfill the skillet, which will lower the cooking temperature; use, at most, half of the surface area of the oil to cook. While the tempura is cooking, check the oil temperature with a candy thermometer. Regulate the heat to maintain a constant 360°F oil temperature. If the oil is too hot, the tempura will burn; if too low, the tempura will come out soggy and greasy.
- When you're ready to cook the tempura, quickly add the flour (the "dry") to the liquid (the "wet"), in one shot. Hold 4 chopsticks together, the tips pointed down, like you're grabbing a bottle. Stab at the batter with the chopsticks, mashing down again and again to combine the dry and wet parts. Do not stir; you barely want to mix the batter. Mix for about 30 seconds, or until the batter becomes loose and liquidy, with the consistency of heavy cream. It should be lumpy, with visible gobs of dry flour floating in the liquid, and with unmixed flour sticking to the sides of the bowl. Remember, if you overmix the batter, you'll ruin it.
- Lightly dredge the vegetables in the reserved cake flour, then dip into the batter. Immediately lay the vegetables in the hot oil. Working in batches, deep-fry the harder vegetables like sweet potato, carrot, or lotus root first, for about 3 minutes, until the vegetables turn golden brown. Transfer the vegetables to the prepared tray to drain excess oil. Repeat with the other vegetables. Cook softer vegetables like asparagus, broccoli, and pumpkin for about 2 minutes. For shiso leaves, dredge only one side of the leaf with flour, and cook for about 1 minute.
- Serve the vegetable tempura with the grated daikon and ginger on the side of the warmed dipping sauce. When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.
ULTIMATE TEMPURA BATTER & TENTSUYU DIPPING SAUCE
I got this recipe out of an authentic Japanese Cuisine book, I tried it because it was simple and seemed legit and it was WONDERFUL! My whole, non-cultural family loved it, even my brother who hardly eats anything (besides mac & cheese and McDonald's) said it was awesome! EDIT: Site editors added complementary sauce recipe on 10/4/21.
Provided by Esuka
Categories Vegetable
Time 35m
Yield 25-35 vegetable pieces
Number Of Ingredients 6
Steps:
- In a large bowl place the egg yolks.
- Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
- Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
- To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
- Coat selected large vegetables in batter and fry for a minute or two on each side.
- To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.
Nutrition Facts : Calories 36.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 13.3, Sodium 45.1, Carbohydrate 6.8, Fiber 0.2, Sugar 0.1, Protein 1.2
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- Combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then lower the heat and let it simmer until sugar is completely dissolved. Remove from heat and set aside.
- To make the shrimp straight, follow this instruction on how to straighten the shrimp. Pat dry and make sure moisture is completely removed from the shrimp.
- While oil is heating up, start preparing the tempura batter. Add the egg into the icy water in a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
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