Ingredients with Measurements:
- 6 pieces of abura-age (thinly sliced fried tofu)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 egg
- 1 cup of ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
- Slotted spoon or tongs for removing the tempura from the oil
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, and salt. Mix well.
2. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
3. Pour the egg mixture into the flour mixture and mix until just combined. Do not overmix.
4. Heat the vegetable oil in a deep fryer or a deep pot over medium-high heat.
5. Dip the abura-age slices into the batter, making sure they are fully coated.
6. Carefully place the battered abura-age slices into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat the process with the remaining abura-age slices and batter.
9. Serve the abura-age tempura hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F (180°C)
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories per serving: 180
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 25mg
Sodium: 240mg
Total carbohydrates: 17g
Dietary fiber: 1g
Total sugars: 0g
Protein: 6g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version of this recipe.
- Sparkling water can be used instead of ice-cold water for a lighter and crispier batter.
Variations:
- Add some chopped green onions or grated ginger to the batter for extra flavor.
- Use different types of dipping sauce such as soy sauce, ponzu sauce, or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying the tempura to ensure a crispy texture.
- Do not overcrowd the fryer or pot with too many abura-age slices at once as this will lower the oil temperature and result in soggy tempura.
- Serve the tempura immediately after frying for the best texture.
Storage instructions:
Abura-age tempura is best served fresh and should not be stored for more than a few hours. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the abura-age tempura, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the abura-age tempura on a platter with a dipping sauce in the center. Garnish with some chopped green onions or sesame seeds for extra flavor and presentation.
Garnishes:
Chopped green onions, sesame seeds, or grated daikon radish can be used as garnishes for this dish.
Pairings:
Abura-age tempura pairs well with a variety of dishes such as sushi, ramen, or stir-fried vegetables.
Suggested side dishes:
Serve the abura-age tempura with a side of steamed rice and miso soup for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add a little more ice-cold water to thin it out.
- If the tempura is too oily, make sure the oil is hot enough before frying and remove excess oil by draining on a paper towel-lined plate.
Food safety advice:
- Use caution when working with hot oil and keep children and pets away from the cooking area.
- Make sure the abura-age slices are fully coated in the batter to prevent them from splattering in the hot oil.
Food history:
Tempura is a popular Japanese dish consisting of battered and deep-fried seafood, vegetables, or other ingredients. It is believed to have originated in the 16th century by Portuguese missionaries in Japan.
Flavor profiles:
Abura-age tempura has a crispy and crunchy texture with a mild and savory flavor.
Serving suggestions:
Serve the abura-age tempura as an appetizer or a side dish for a Japanese-inspired meal.
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Region: Japanese