Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold water
- 1 egg
- 1/2 tsp soy sauce
- 1/2 tsp mirin
- 1/2 tsp sake
- 1/2 tsp sugar
- 1/2 tsp grated ginger
- 1/2 tsp grated garlic
- 1/2 tsp sesame oil
- 1/2 lb Japanese wisteria flowers
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or wire mesh strainer
- Paper towels
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and add the ice-cold water, soy sauce, mirin, sake, sugar, grated ginger, grated garlic, and sesame oil. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
5. Dip the Japanese wisteria flowers into the batter, making sure to coat them evenly.
6. Carefully drop the battered flowers into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or wire mesh strainer to remove the tempura from the oil and place them on a paper towel-lined plate to drain excess oil.
Preparation time: 15 minutes
- Cooking time: 2-3 minutes per batch
- Oil temperature: 375°F
- 4 servings
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- Japanese wisteria flowers can be substituted with other edible flowers such as squash blossoms or nasturtiums.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
- Add chopped scallions or chives to the batter for extra flavor.
- Serve with a dipping sauce made from soy sauce, rice vinegar, and honey.
- Try using different types of edible flowers for a colorful and unique tempura dish.
Tips and tricks:
- Make sure the oil is hot enough before adding the tempura to prevent them from becoming greasy.
- Do not overcrowd the pot when frying to ensure even cooking.
- Use ice-cold water in the batter to create a light and crispy texture.
- Tempura is best served fresh and should not be stored for more than a few hours.
- To reheat tempura, place them in a preheated oven at 350°F for 5-10 minutes or until heated through.
- Serve the tempura on a platter with a sprinkle of sesame seeds and a drizzle of soy sauce.
- Garnish with chopped scallions or chives for extra flavor.
- Serve with a side of steamed rice and miso soup for a traditional Japanese meal.
Suggested side dishes:
- Seaweed salad
- Pickled vegetables
- If the batter is too thick, add more ice-cold water.
- If the tempura is too greasy, make sure the oil is hot enough before adding the tempura.
Food safety advice:
- Make sure to use edible flowers that have not been treated with pesticides or other chemicals.
- Tempura is a popular Japanese dish that was introduced by Portuguese traders in the 16th century.
- Light and crispy tempura batter with a hint of soy sauce, mirin, and sesame oil.
- Serve the tempura as an appetizer or as part of a larger meal.
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