Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- 1 egg
- 1 kabosu fruit, thinly sliced
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Wire rack
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and add ice-cold water. Mix well.
3. Add the egg mixture to the dry ingredients and mix until just combined. Do not overmix.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Dip the kabosu slices in the batter, making sure they are fully coated.
6. Carefully place the kabosu slices in the hot oil and fry until golden brown, about 2-3 minutes.
7. Remove the kabosu slices from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
8. Serve the kabosu tempura immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 2-3 minutes per batch
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g
Substitutions for ingredients:
- Kabosu fruit can be substituted with other citrus fruits such as lemons or limes.
Variations:
- Add a pinch of cayenne pepper to the batter for a spicy kick.
- Serve with a dipping sauce made of soy sauce, rice vinegar, and honey.
Tips and tricks:
- Use ice-cold water to make the batter crispy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Use a wire rack to prevent the tempura from getting soggy.
Storage instructions:
- Kabosu tempura is best served immediately, but leftovers 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 for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the kabosu tempura on a platter with a sprinkle of sea salt and a wedge of lemon.
Garnishes:
- Garnish with chopped scallions or cilantro for added flavor.
Pairings:
- Serve with a cold beer or a glass of chilled sake.
Suggested side dishes:
- Serve with steamed rice and miso soup for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura is too oily, increase the oil temperature.
Food safety advice:
- Use caution when working with hot oil.
- Do not leave the fryer or pot unattended while cooking.
Food history:
- Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor profiles:
- Kabosu tempura has a crispy texture and a tangy, citrusy flavor.
Serving suggestions:
- Serve as an appetizer or a snack.
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Region: Japanese