Ingredients with Measurements:
- 1 large oto (yam), peeled and sliced into thin rounds
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot for frying
- Slotted spoon or tongs for removing tempura from oil
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the oto slices into the batter, making sure they are fully coated.
6. Carefully place the battered oto slices into the hot oil, a few at a time, and fry until golden brown and crispy, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place on a paper towel-lined plate to drain excess oil.
8. Repeat with the remaining oto slices and batter.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Oto can be substituted with sweet potato or pumpkin.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
Variations:
- Add spices such as paprika or cayenne pepper to the batter for a spicy kick.
- Serve with a dipping sauce such as soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the tempura to ensure a crispy texture.
- Do not overcrowd the pot or deep-fryer with too many tempura pieces at once.
- Use ice-cold water in the batter to create a light and crispy texture.
Storage instructions:
Tempura is best served fresh and hot, but 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 5-10 minutes, or until heated through and crispy.
Presentation ideas:
Serve the tempura on a platter lined with lettuce leaves for a pop of color.
Garnishes:
Garnish with chopped scallions or sesame seeds for added flavor and texture.
Pairings:
Pair with a light and refreshing salad or steamed vegetables for a balanced meal.
Suggested side dishes:
Serve with a side of miso soup or edamame for a complete Japanese-inspired meal.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water to thin it out.
- If the tempura is not crispy enough, make sure the oil is hot enough and not overcrowded.
Food safety advice:
- Use caution when working with hot oil.
- Make sure the oto slices are fully cooked before serving.
Food history:
Tempura is a traditional Japanese dish that was introduced in the 16th century by Portuguese missionaries.
Flavor profiles:
The tempura batter creates a light and crispy texture that pairs well with the earthy and slightly sweet flavor of the oto.
Serving suggestions:
Serve the tempura as an appetizer or main dish with a side of dipping sauce.
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Region: Japanese