Ingredients with Measurements:
- 1 burdock root, peeled and sliced thinly
- 8 shiitake mushrooms, stems removed
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 cup ice-cold water
- Vegetable oil for frying
- Soy sauce and grated daikon radish for serving
Special Equipment Needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Wire rack
Step-by-Step Instructions:
1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
2. Gradually add ice-cold water while whisking until the batter is smooth and has the consistency of heavy cream.
3. Heat vegetable oil in a large pot or deep-fryer to 375°F.
4. Dip burdock slices and shiitake mushrooms into the batter, shaking off any excess.
5. Fry the vegetables in batches until golden brown and crispy, about 2-3 minutes per batch.
6. Use a slotted spoon or spider to transfer the tempura to a wire rack to drain excess oil.
7. Serve hot with soy sauce and grated daikon radish.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 230
Fat: 4g
Carbohydrates: 44g
Protein: 6g
Sodium: 600mg
Fiber: 3g
Sugar: 1g
Substitutions for ingredients:
- Burdock root can be substituted with carrots or sweet potatoes.
- Shiitake mushrooms can be substituted with other mushrooms or vegetables.
Variations:
- Add sliced onions or green beans to the tempura batter.
- Use a gluten-free flour blend for a gluten-free version.
- Add spices or herbs to the batter for extra flavor.
Tips and Tricks:
- Use ice-cold water to make the batter crispy.
- Do not overcrowd the pot or deep-fryer to ensure even frying.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage Instructions:
Tempura is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
Reheat tempura in a preheated oven at 350°F for 5-7 minutes or until crispy.
Presentation Ideas:
Serve tempura on a platter with soy sauce and grated daikon radish on the side. Garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or shredded nori.
Pairings:
Serve with steamed rice and miso soup for a complete meal.
Suggested Side Dishes:
Edamame, cucumber salad, or pickled vegetables.
Troubleshooting Advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura is not crispy, increase the oil temperature or fry for a longer time.
Food Safety Advice:
- Use caution when frying with hot oil.
- Do not leave the hot oil unattended.
- Use a deep-fry thermometer to ensure the oil temperature is correct.
Food History:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor Profiles:
Crispy, savory, and slightly sweet.
Serving Suggestions:
Serve tempura as an appetizer or main dish.
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Region: Japanese