Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup cold water
- 1 egg
- 1/2 cup beni shōga (pickled ginger), drained and chopped
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Whisk
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and then add the cold water. Mix well.
3. Pour the egg mixture into the flour mixture and whisk until smooth.
4. Add the chopped beni shōga to the batter and stir gently.
5. Heat the vegetable oil in a deep-fryer or a large pot over medium-high heat until it reaches 375°F.
6. Dip the beni shōga pieces into the batter and coat well.
7. Using a slotted spoon, carefully drop the battered beni shōga into the hot oil.
8. Fry until golden brown, about 2-3 minutes.
9. Remove the tempura from the oil with a slotted spoon and place on paper towels to drain excess oil.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 41g
Protein: 4g
Sodium: 500mg
Substitutions for ingredients:
- Beni shōga can be substituted with regular pickled ginger or other pickled vegetables.
Variations:
- Add other ingredients to the batter, such as sliced onions or shrimp.
- Serve with dipping sauce, such as soy sauce or tempura sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy tempura.
- Do not overcrowd the frying pan or deep-fryer to prevent the temperature from dropping.
- Use a slotted spoon to remove the tempura from the oil to prevent excess oil from sticking to the tempura.
Storage instructions:
Tempura is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the tempura in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the tempura on a platter with a dipping sauce and garnish with chopped green onions.
Garnishes:
Chopped green onions, sesame seeds, or nori flakes.
Pairings:
Serve with rice and miso soup for a complete meal.
Suggested side dishes:
Edamame, cucumber salad, or seaweed salad.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the tempura is too oily, make sure the oil is hot enough before frying and remove excess oil with a paper towel.
Food safety advice:
- Use caution when working with hot oil.
- Do not leave the oil unattended while frying.
- Make sure the tempura is cooked to an internal temperature of 165°F.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese missionaries in the 16th century.
Flavor profiles:
The beni shōga adds a tangy and slightly sweet flavor to the crispy tempura batter.
Serving suggestions:
Serve the tempura as an appetizer or as a side dish to a Japanese meal.
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Region: Japanese