Cookbook:Tempura

| Japanese Cuisine

Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden.

Ingredients

 * 1 egg
 * 1 cup ice cold water
 * 1 cup all-purpose flour
 * Oil for deep-frying (peanut oil is best)
 * Meat, vegetables, or seafood

Procedure

 * 1) Heat oil in a deep pan to 340–350°F (~171–176°C).
 * 2) Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.
 * 3) Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.
 * 4) Dip meat or vegetables briefly in the batter, and fry until brown.
 * 5) Remove from the oil and drain.
 * 6) Serve hot.

Notes, tips, and variations

 * If using shrimp, score them a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, skewer them before cooking. Remove the skewers before serving.
 * You may also wish to include 1 tablespoon of cornstarch in the batter.
 * Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup will make the cooked batter get mushy, of course.