Ingredients with Measurements:
- 1 bunch of komatsuna (about 8-10 leaves)
- 1 cup of all-purpose flour
- 1 cup of ice-cold water
- 1 egg
- 1/2 tsp of salt
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or a deep pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. Wash and dry the komatsuna leaves. Cut off the stems and discard them. Cut the leaves into bite-sized pieces.
2. In a mixing bowl, combine the flour, egg, salt, and ice-cold water. Mix well until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep-fryer or a deep pot over medium-high heat. The oil should be hot enough to sizzle when a drop of batter is added.
4. Dip the komatsuna pieces into the batter, making sure they are fully coated.
5. Carefully drop the battered komatsuna pieces into the hot oil, a few at a time. Fry until golden brown and crispy, about 2-3 minutes.
6. Use a slotted spoon or tongs to remove the tempura from the oil and transfer them onto a plate lined with paper towels to drain excess oil.
7. Repeat the process with the remaining komatsuna pieces and batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 22g
Protein: 4g
Sodium: 300mg
Substitutions for ingredients:
- Komatsuna can be substituted with spinach or other leafy greens.
- All-purpose flour can be substituted with rice flour or cornstarch for a gluten-free option.
- Ice-cold water can be substituted with sparkling water or beer for a lighter and crispier batter.
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 adding the tempura to prevent them from getting soggy.
- Do not overcrowd the frying pan or deep-fryer to ensure even cooking.
- Serve the tempura immediately after frying for the best texture and flavor.
Storage instructions:
Tempura is best served fresh and should not be stored for more than a few hours. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the tempura, preheat the oven to 350°F (175°C) and place the tempura on a baking sheet. Bake for 5-7 minutes or until heated through and crispy.
Presentation ideas:
Arrange the tempura on a platter and garnish with chopped scallions or sesame seeds. Serve with a dipping sauce on the side.
Garnishes:
Chopped scallions, sesame seeds, grated daikon radish
Pairings:
Green tea, sake, beer
Suggested side dishes:
Miso soup, steamed rice, pickled vegetables
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water to thin it out.
- If the tempura turns out soggy, the oil may not be hot enough or the tempura may have been overcrowded in the frying pan.
Food safety advice:
- Always use caution when working with hot oil.
- Make sure the tempura is fully cooked before serving.
- Store leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century. It consists of battered and deep-fried seafood, vegetables, or meat.
Flavor profiles:
Crispy, savory, slightly sweet
Serving suggestions:
Serve the tempura as an appetizer or as a side dish to a Japanese meal.
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Region: Japanese