Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- 1 egg, beaten
- 1/2 pound Jakoten (dried and fried fish cake)
- 1 sweet potato, sliced thinly
- 1 eggplant, sliced thinly
- 1 zucchini, sliced thinly
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot or deep-fryer
- Slotted spoon or wire mesh strainer
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt. Mix well.
2. Add the ice-cold water and beaten egg to the dry ingredients. Mix until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a large pot or deep-fryer to 350°F.
4. Dip the Jakoten and vegetables in the batter, making sure they are fully coated.
5. Carefully drop the battered Jakoten and vegetables into the hot oil. Fry until golden brown and crispy, about 2-3 minutes.
6. Use a slotted spoon or wire mesh strainer to remove the tempura from the oil. Place on paper towels to drain excess oil.
7. Serve immediately with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 45g
Protein: 10g
Substitutions for ingredients:
- Instead of Jakoten, you can use shrimp, squid, or chicken.
- Instead of sweet potato, you can use pumpkin or butternut squash.
- Instead of eggplant, you can use bell peppers or mushrooms.
Variations:
- Add some grated ginger or garlic to the batter for extra flavor.
- Use different dipping sauces such as soy sauce, ponzu sauce, or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the tempura to prevent it from becoming greasy.
- Do not overcrowd the pot or deep-fryer to ensure even cooking.
- Use a wire rack to keep the tempura warm in the oven while frying the remaining batches.
Storage instructions:
Tempura is best served fresh and crispy. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tempura, place it on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes until heated through and crispy.
Presentation ideas:
Serve the tempura on a platter with a variety of dipping sauces and garnishes such as sliced scallions, sesame seeds, and chopped cilantro.
Garnishes:
Sliced scallions, sesame seeds, chopped cilantro
Pairings:
Serve with a side of steamed rice and miso soup for a complete meal.
Suggested side dishes:
Steamed rice, miso soup, seaweed salad
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the tempura is not crispy, make sure the oil is hot enough and do not overcrowd the pot or deep-fryer.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the Jakoten and vegetables are fully cooked before serving.
Food history:
Tempura is a Japanese dish that was introduced in the 16th century by Portuguese missionaries. It is traditionally made with seafood and vegetables that are battered and deep-fried.
Flavor profiles:
The tempura is crispy on the outside and tender on the inside. The Jakoten adds a savory and slightly sweet flavor, while the vegetables add a fresh and crunchy texture.
Serving suggestions:
Serve the tempura as an appetizer or main dish with your favorite dipping sauce and side dishes.
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Region: Japanese