Ingredients with Measurements:
- 1 cup Matsumaezuke (Japanese pickled vegetables)
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- 1/4 tsp salt
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack
Step-by-step instructions:
1. Drain the Matsumaezuke and pat dry with paper towels.
2. In a mixing bowl, combine the flour, egg, ice-cold water, and salt. Mix until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375°F.
4. Dip the Matsumaezuke in the batter, making sure it is fully coated.
5. Carefully place the battered Matsumaezuke in the hot oil and fry until golden brown, about 2-3 minutes.
6. Using a slotted spoon, remove the Matsumaezuke from the oil and place on a wire rack to drain excess oil.
7. Repeat the process with the remaining Matsumaezuke and batter.
8. Serve hot.
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: 5g
Substitutions for ingredients:
- Matsumaezuke can be substituted with any pickled vegetables of your choice.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
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 honey.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from absorbing too much oil.
- Use ice-cold water to make the batter crispy.
- Do not overcrowd the fryer or pot to ensure even cooking.
Storage instructions:
Matsumaezuke Tempura is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in a 350°F oven for 5-7 minutes or until crispy.
Presentation ideas:
Serve on a platter with a sprinkle of sesame seeds and chopped scallions.
Garnishes:
Sesame seeds and chopped scallions.
Pairings:
Green tea or sake.
Suggested side dishes:
Miso soup and steamed rice.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the batter is too thin, add more flour.
- If the Matsumaezuke is not crispy, the oil may not be hot enough.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the Matsumaezuke is fully coated in the batter to prevent oil splatters.
Food history:
Matsumaezuke is a traditional Japanese pickled vegetable dish that originated in the Matsumae domain in Hokkaido.
Flavor profiles:
Salty, tangy, and crispy.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Japanese