Japanese > Tempura

Nozawana Tempura Recipe

Ingredients with Measurements:
- 1 bunch of nozawana (Japanese leafy vegetable)
- 1 cup of all-purpose flour
- 1 cup of ice-cold water
- 1 egg
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- Vegetable oil for frying

Special equipment needed:
- Deep-fryer or a deep pot for frying
- Wire rack for draining excess oil

Step-by-step instructions:

1. Rinse the nozawana under cold water and pat dry with a paper towel. Cut off the stems and chop the leaves into bite-sized pieces.

2. In a mixing bowl, combine the flour, baking powder, and salt. Whisk to combine.

3. In a separate bowl, beat the egg and add ice-cold water. Mix well.

4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix, as this will result in a tough batter.

5. Heat the vegetable oil in a deep-fryer or a deep pot until it reaches 350°F.

6. Dip the nozawana pieces into the batter, making sure they are fully coated.

7. Carefully place the battered nozawana into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown.

8. Using a slotted spoon or tongs, remove the tempura from the oil and place on a wire rack to drain excess oil.

9. Repeat the process until all the nozawana pieces are fried.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Sodium: 300mg

Substitutions for ingredients:
- Nozawana can be substituted with other leafy vegetables such as spinach or kale.
- 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, mirin, and grated ginger.

Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy tempura.
- Do not overcrowd the pot when frying to prevent the temperature from dropping.
- Use ice-cold water in the batter to create a light and crispy texture.

Storage instructions:
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:
To reheat, place the tempura 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 sprinkle of salt and a wedge of lemon.

Garnishes:
Garnish with chopped scallions or sesame seeds for added flavor and texture.

Pairings:
Nozawana tempura pairs well with a light and refreshing beer or sake.

Suggested side dishes:
Serve with a side of miso soup and steamed rice for a complete meal.

Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura is too oily, make sure the oil is hot enough before frying and drain excess oil on a wire rack.

Food safety advice:
- Use caution when frying with hot oil.
- Make sure the tempura is cooked to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Tempura is a traditional Japanese dish that originated in the 16th century.

Flavor profiles:
Nozawana tempura has a crispy texture and a slightly bitter and earthy flavor.

Serving suggestions:
Serve as an appetizer or a side dish with a Japanese-style meal.

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Region: Japanese

Taste: Crispy, Savory, Tangy, Spicy, Umami