Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups cold water
- 2 tablespoons cornstarch
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 pound kuzu, cut into 1/2-inch thick slices
- 1/2 pound mushrooms, cut into 1/2-inch thick slices
Special Equipment Needed:
- Deep fryer
- Thermometer
- Tongs
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, combine the flour, water, cornstarch, baking powder, and salt. Mix until a thick batter forms.
2. Heat the oil in a deep fryer to 375°F.
3. Dip the kuzu and mushrooms in the batter, making sure to coat them evenly.
4. Carefully place the battered kuzu and mushrooms in the hot oil. Fry for 2-3 minutes, or until golden brown.
5. Remove the tempura from the oil and place on a paper towel-lined plate to drain.
6. Serve immediately.
Time:
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Temperature: 375°F
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients
- All-purpose flour can be substituted with gluten-free flour.
- Vegetable oil can be substituted with canola oil.
Variations:
- For a spicier version, add 1 teaspoon of chili powder to the batter.
- For a sweeter version, add 1 tablespoon of sugar to the batter.
Tips and Tricks:
- Make sure the oil is hot enough before adding the tempura.
- Use a thermometer to check the temperature of the oil.
- Be careful when adding the tempura to the hot oil, as it may splatter.
Storage Instructions:
- Store any leftover tempura in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the tempura in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
- Serve the tempura with a dipping sauce, such as soy sauce or sweet and sour sauce.
- Place the tempura on a bed of shredded lettuce or cabbage.
Garnishes:
- Sprinkle the tempura with sesame seeds or chopped green onions.
Pairings:
- Serve the tempura with steamed rice and a side of vegetables.
Suggested Side Dishes:
- Steamed rice
- Vegetables
- Salad
Troubleshooting Advice:
- If the tempura is not crispy enough, increase the temperature of the oil.
- If the tempura is too greasy, reduce the temperature of the oil.
Food Safety Advice:
- Make sure the oil is hot enough before adding the tempura.
- Do not overcrowd the fryer with too much tempura.
- Use tongs or a slotted spoon to remove the tempura from the oil.
Food History:
Tempura is a Japanese dish of deep-fried vegetables and seafood. It is believed to have originated in the 16th century, when Portuguese missionaries introduced the technique of deep-frying to Japan.
Flavor Profiles:
Kuzu and mushroom tempura has a light and crispy texture with a subtle sweetness from the kuzu and a savory flavor from the mushrooms.
Serving Suggestions:
Kuzu and mushroom tempura can be served as an appetizer or as a main course. It can also be served with a dipping sauce, such as soy sauce or sweet and sour sauce.
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Region: Japanese