Ingredients with Measurements:
- 1 lb octopus, cleaned and sliced into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Slotted spoon
- Wire rack
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually add the ice-cold water while whisking until the batter is smooth and has a thin consistency.
3. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 375°F.
4. Dip each piece of octopus into the batter, making sure it is fully coated.
5. Carefully place the battered octopus into the hot oil and fry until golden brown, about 2-3 minutes.
6. Use a slotted spoon to remove the tempura from the oil and place it on a wire rack to drain excess oil.
7. Repeat until all the octopus pieces are fried.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 12g
Carbohydrates: 32g
Protein: 15g
Substitutions for ingredients:
- Instead of octopus, you can use shrimp, squid, or vegetables like sweet potato or zucchini.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add some spices like cayenne pepper or paprika to the batter for extra flavor.
- Serve the tempura with a dipping sauce like soy sauce, sweet chili sauce, or ponzu sauce.
Tips and tricks:
- Make sure the batter is thin and not too thick, or it will become too heavy and greasy.
- Use ice-cold water to keep the batter light and crispy.
- Do not overcrowd the fryer or pot, or the temperature of the oil will drop and the tempura will become soggy.
Storage instructions:
Store leftover tempura in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat 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 some lemon wedges and a dipping sauce.
Garnishes:
Garnish with some chopped scallions or sesame seeds.
Pairings:
Pair with a light and refreshing beer or a glass of chilled sake.
Suggested side dishes:
Serve with some steamed rice and a side of miso soup.
Troubleshooting advice:
- If the tempura is too greasy, the oil temperature may be too low, or the batter may be too thick.
- If the tempura is too heavy, the batter may be too thick, or the oil temperature may be too high.
Food safety advice:
- Make sure the octopus is fully cooked before serving.
- Use caution when working with hot oil.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor profiles:
Crispy, light, and savory.
Serving suggestions:
Serve as an appetizer or a main dish.
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