by Zayna Khan
Tempura is actually a dish mainly made from seafood, any meat like chicken, mutton, and even vegetables. It is a crispy layer outside and inside anything you want, preferably, seafood is used to make this tempura. The batter is made from plain flour, salt, and stuff. Then the meat is dipped into the batter and just fry it. This dish is very simple but also very tasty. Seafood is very common in Japanese cuisine. Many dishes are made like sashimi, soba, sushi, and ramen, etc.
COOKING TECHNIQUES USED IN JAPANESE CUISINE
- fried etc
PREPARATION OF TEMPURA
Light and fluffy batter is made from plain flour with eggs, salt, and baking soda like a thing. When all these ingredients mixed together, reactions take place among baking soda and other ingredients. The bubble formed and it makes the batter fluffy and foamy.
INGREDIENTS REQUIRED IN MAKING BATTER OF TEMPURA
- Plain flour : 150 grams
- Eggs : 2 ( kept in refrigarator )
- Cold water : to make thin batter
- salt : a pinch
- Baking sode : 1/2 teaspoon
To make the batter, we have to use cold water and cold egg so that batter made was fluffy and foamy. Now mix all the ingredients and make a thin paste to dip into it.
MEAT USED IN MAKING TEMPURA
For making tempura at home, sometimes prawns can be used. ”BLACK TIGER PRAWNS”, is used in making shrimp tempura. One of the best dishes made in restaurants and even at home.
TEMPURA SAUCE INGREDIENTS
This tempura sauce is very tangy and salty with sour taste. It has the following ingredients :
- Sugar : 2 tablespoons
- Mirin : 4 tablespoon
- Soya sauce : 2 tablespoon
- Honey : 3 tablespoon
- Dashi ( japanese stock ) : 2 cups
To make this dish, we have to add all the ingredients into the pan. Now heat up the sauce until they get thick and creamy.
FRYING OF THE SHRIMP
To make this meat cooked properly, now add the dried prawn and dip into the batter. The temperature of the oil must be good enough to give this coating a very nice color.
SERVING OF THE DISH
Commonly, this dish is served with tempura sauce and even with sweet soya sauce. This dish has a very common way to serve with SHISO LEAF, a kind of fritters.