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 small zucchini, sliced into thin rounds
- 1/2 cup bettarazuke (Japanese pickled daikon), sliced into thin rounds
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and then add cold water. Stir until combined.
3. Add the egg mixture to the flour mixture and whisk until smooth.
4. Heat vegetable oil in a deep pot or fryer to 375°F.
5. Dip the zucchini and bettarazuke slices into the batter, making sure they are fully coated.
6. Carefully drop the battered slices into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon to remove the tempura from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 8g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of bettarazuke, you can use any other pickled vegetables such as pickled ginger or pickled cucumber.
- Instead of zucchini, you can use other vegetables such as eggplant or sweet potato.
Variations:
- Add some chopped green onions or grated ginger to the batter for extra flavor.
- Serve with a dipping sauce made of soy sauce, mirin, and grated daikon.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy tempura.
- Do not overcrowd the pot or fryer with too many slices at once.
- Use a chopstick to remove any excess batter from the slices before frying.
Storage instructions:
Tempura is best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat tempura, place it on a baking sheet and bake in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
Serve the tempura on a platter with a sprinkle of sesame seeds and a side of dipping sauce.
Garnishes:
Garnish with chopped green onions or cilantro for extra flavor and color.
Pairings:
Pair with a cold beer or a glass of chilled sake.
Suggested side dishes:
Serve with a side of miso soup and steamed rice.
Troubleshooting advice:
- If the batter is too thick, add a little more water.
- If the tempura comes out too oily, make sure the oil is hot enough before frying and drain excess oil on paper towels.
Food safety advice:
- Be careful when working with hot oil to avoid burns.
- Use a deep-fry thermometer to ensure the oil is at the correct temperature.
Food history:
Tempura is a popular Japanese dish that was introduced by Portuguese traders in the 16th century. It consists of battered and deep-fried seafood or vegetables.
Flavor profiles:
The tempura batter is light and crispy, while the bettarazuke and zucchini add a tangy and savory flavor to the dish.
Serving suggestions:
Serve as an appetizer or as part of a Japanese-style meal.
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Region: Japanese