Ingredients with Measurements:
- 1 lb Ogonkan (Japanese sweet potato), peeled and sliced into thin rounds
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, baking powder, and salt.
2. Gradually pour in ice-cold water while whisking until the batter is smooth and free of lumps.
3. Heat vegetable oil in a deep-fryer or large pot until it reaches 375°F.
4. Dip the Ogonkan slices in the batter, making sure they are fully coated.
5. Carefully drop the coated slices into the hot oil and fry until golden brown, about 2-3 minutes.
6. Use a slotted spoon or tongs to remove the tempura from the oil and place them on paper towels to drain excess oil.
7. Serve hot with dipping sauce of your choice.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Sodium: 400mg
Substitutions for ingredients:
- Regular sweet potato can be used instead of Ogonkan.
- Cornstarch can be used instead of all-purpose flour for a gluten-free option.
Variations:
- Add sliced onions or green onions to the batter for extra flavor.
- Use different dipping sauces such as soy sauce, ponzu sauce, or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tempura from becoming greasy.
- Do not overcrowd the pot or deep-fryer with too many slices at once.
- Use a wire rack instead of paper towels to drain excess oil for a crispier tempura.
Storage instructions:
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 tempura, place it in a preheated oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Arrange the tempura slices on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
Tempura pairs well with steamed rice, miso soup, and a side of pickled vegetables.
Suggested side dishes:
Steamed rice, miso soup, pickled vegetables, or a side salad.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water until it reaches the desired consistency.
- If the tempura is too greasy, make sure the oil is hot enough before frying and do not overcrowd the pot or deep-fryer.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the Ogonkan slices are fully coated with batter to prevent oil splatters.
Food history:
Tempura is a Japanese dish that originated in the 16th century. It was introduced by Portuguese missionaries who taught the Japanese how to fry food in batter.
Flavor profiles:
Ogonkan tempura has a crispy exterior and a soft, sweet interior. It is slightly salty and savory from the batter.
Serving suggestions:
Serve Ogonkan tempura as an appetizer or side dish with dipping sauce and steamed rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese