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
- 1/2 cup katsuobushi (dried bonito flakes)
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually pour in the ice-cold water while whisking the mixture until it becomes a smooth batter.
3. Add the katsuobushi to the batter and stir until well combined.
4. Heat the vegetable oil in a deep-fryer or a large pot over medium-high heat until it reaches 375°F.
5. Dip each katsuobushi flake into the batter, making sure it is fully coated.
6. Carefully place the battered katsuobushi into the hot oil and fry until golden brown, about 2-3 minutes.
7. Remove the tempura from the oil using a slotted spoon and place it on a wire rack to drain excess oil.
8. Repeat the process with the remaining katsuobushi and batter.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 12g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 300mg
Total carbohydrates: 30g
Dietary fiber: 1g
Sugars: 0g
Protein: 4g
Substitutions for ingredients:
- Instead of katsuobushi, you can use other types of seafood such as shrimp or squid.
- You can substitute cornstarch with potato starch or rice flour.
Variations:
- Add some grated ginger or garlic to the batter for extra flavor.
- Serve the tempura with a dipping sauce made of soy sauce, mirin, and grated daikon.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tempura from becoming greasy.
- Do not overcrowd the frying pan or pot to ensure even cooking.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage instructions:
Store the leftover tempura in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the tempura in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the tempura on a platter with some lemon wedges and garnish with chopped scallions.
Garnishes:
Chopped scallions, lemon wedges
Pairings:
Green tea, sake
Suggested side dishes:
Miso soup, steamed rice, pickled vegetables
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura becomes soggy, it may be because the oil temperature is too low or the tempura was not drained properly.
Food safety advice:
- Always use a deep-fry thermometer to monitor the oil temperature.
- Do not leave the hot oil unattended.
- Use caution when handling hot oil.
Food history:
Tempura is a popular Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor profiles:
Salty, umami, crispy
Serving suggestions:
Serve the tempura as an appetizer or as a main dish with some steamed rice and miso soup.
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Region: Japanese