Ingredients with Measurements:
- 1 pound of mushrooms (button or shiitake)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 egg
- 1 cup of cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Large pot for frying
Step-by-step instructions:
1. Clean the mushrooms and remove the stems. Slice them into bite-sized pieces.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In another bowl, beat the egg and add the cold water. Mix well.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Heat the vegetable oil in a large pot to 375°F.
6. Dip the mushroom pieces into the batter and let the excess drip off.
7. Carefully place the battered mushrooms into the hot oil and fry until golden brown, about 2-3 minutes.
8. Remove the mushrooms from the oil with a slotted spoon and place them on a paper towel to drain excess oil.
9. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Fry the mushrooms at 375°F.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 220
- Total fat: 9g
- Saturated fat: 1g
- Cholesterol: 47mg
- Sodium: 350mg
- Total carbohydrates: 28g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 7g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Sparkling water can be used instead of cold water for a lighter batter.
Variations:
- Add some spices to the batter, such as paprika or cumin, for a more flavorful tempura.
- Use different types of mushrooms, such as portobello or oyster mushrooms, for a variety of textures and flavors.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy tempura.
- Do not overcrowd the pot with too many mushrooms at once, as this will lower the temperature of the oil and result in soggy tempura.
- Serve the tempura immediately after frying for the best texture.
Storage instructions:
- Mushroom tempura is best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the tempura, place it on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the tempura on a platter with a variety of dipping sauces, such as soy sauce, sweet chili sauce, or wasabi mayo.
- Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
- Mushroom tempura pairs well with a variety of Asian-inspired dishes, such as sushi, stir-fry, or ramen.
Suggested side dishes:
- Serve the tempura with a side of steamed rice and a simple salad for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add more cold water until it reaches the desired consistency.
- If the tempura is too oily, let it drain on a paper towel for a few minutes before serving.
Food safety advice:
- Use caution when frying with hot oil to avoid burns.
- Make sure the mushrooms are thoroughly cleaned before cooking to avoid any dirt or debris.
Food history:
- Tempura is a Japanese dish that was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
- Mushroom tempura is crispy on the outside and tender on the inside, with a mild mushroom flavor and a light, airy batter.
Serving suggestions:
- Serve the tempura as an appetizer or as part of a larger meal.
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Region: Japanese