Ingredients with Measurements:
- 1 cup Japanese silverberries
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. Rinse the Japanese silverberries and pat them dry with paper towels.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. Add the ice-cold water to the dry ingredients and whisk until the batter is smooth.
4. Heat the vegetable oil in a deep-fryer or a heavy-bottomed pot over medium-high heat until it reaches 375°F (190°C).
5. Dip the Japanese silverberries into the batter, making sure they are fully coated.
6. Carefully drop the battered silverberries into the hot oil, a few at a time, and fry until golden brown, about 1-2 minutes.
7. Use a slotted spoon to remove the tempura from the oil and place them on paper towels to drain excess oil.
8. Repeat the process until all the silverberries are fried.
9. Serve the Japanese silverberry tempura immediately.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 10g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Carbohydrates: 26g
Fiber: 2g
Sugar: 2g
Protein: 3g
Substitutions for ingredients:
- Japanese silverberries can be substituted with other small fruits such as blueberries or raspberries.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
Variations:
- Add a pinch of cayenne pepper or paprika to the batter for a spicy kick.
- Serve the tempura with a dipping sauce made of soy sauce, rice vinegar, and grated ginger.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tempura from becoming greasy.
- Do not overcrowd the pot or fryer to ensure even cooking and crispy tempura.
- Use ice-cold water to make the batter crispy.
Storage instructions:
Japanese silverberry tempura is best served immediately but 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 (175°C) for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Japanese silverberry tempura on a platter lined with paper towels to absorb excess oil. Garnish with fresh mint leaves.
Garnishes:
Fresh mint leaves
Pairings:
Japanese silverberry tempura pairs well with green tea or sake.
Suggested side dishes:
Miso soup and steamed rice
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water to thin it out.
- If the tempura is too greasy, make sure the oil is hot enough before frying and do not overcrowd the pot or fryer.
Food safety advice:
- Use caution when working with hot oil.
- Do not leave the hot oil unattended.
- Make sure the tempura is fully cooked before serving.
Food history:
Tempura is a popular Japanese dish that originated in the 16th century. It was introduced by Portuguese missionaries who brought the technique of deep-frying to Japan.
Flavor profiles:
Japanese silverberry tempura is crispy on the outside and juicy on the inside. The batter is slightly sweet and savory, while the silverberries add a tart and fruity flavor.
Serving suggestions:
Serve the Japanese silverberry tempura as an appetizer or a dessert. It is a perfect snack for any occasion.
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Region: Japanese