Ingredients with Measurements:
- 1 bunch of kogomi (fiddlehead ferns)
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. Rinse the kogomi under cold water and pat dry with paper towels.
2. In a large mixing bowl, combine the flour, cornstarch, baking powder, and salt.
3. Gradually pour in the ice-cold water while whisking the mixture until it becomes a smooth batter.
4. Heat the vegetable oil in the deep-fryer or pot until it reaches 375°F.
5. Dip the kogomi into the batter, making sure it is fully coated.
6. Carefully place the kogomi into the hot oil and fry for 2-3 minutes or until golden brown.
7. Use a slotted spoon or tongs to remove the kogomi from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot and enjoy!
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: 200
Fat: 5g
Carbohydrates: 35g
Protein: 4g
Substitutions for ingredients:
- Kogomi can be substituted with asparagus or green beans.
- Cornstarch can be substituted with potato starch or rice flour.
Variations:
- Add a pinch of cayenne pepper or paprika to the batter for a spicy kick.
- Serve 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 fryer or pot to ensure even cooking.
- Use fresh kogomi for the best flavor and texture.
Storage instructions:
Kogomi tempura is best served fresh and should not be stored for later consumption.
Reheating instructions:
Kogomi tempura can be reheated in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the kogomi 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 and color.
Pairings:
Pair with a cold beer or a glass of chilled sake.
Suggested side dishes:
Serve with a side of steamed rice and miso soup for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water until it reaches the desired consistency.
- If the tempura becomes soggy, increase the oil temperature and fry for a shorter amount of time.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the kogomi is thoroughly cleaned before cooking to avoid foodborne illness.
Food history:
Tempura is a traditional Japanese dish that was introduced in the 16th century by Portuguese missionaries.
Flavor profiles:
Kogomi tempura has a crispy exterior and a tender, slightly bitter interior.
Serving suggestions:
Serve as an appetizer or a side dish for a Japanese-inspired meal.
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Region: Japanese