Ingredients with Measurements:
- 12 pieces of tatami iwashi (dried baby sardines)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a deep pot for frying
- Wire rack for draining
Step-by-step instructions:
1. Rinse the tatami iwashi under cold running water and pat dry with paper towels.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
4. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix.
5. Heat the vegetable oil in a deep fryer or a deep pot to 375°F.
6. Dip each piece of tatami iwashi into the batter, making sure it is fully coated.
7. Carefully drop the battered tatami iwashi into the hot oil and fry until golden brown, about 2-3 minutes.
8. Remove the tempura from the oil with a slotted spoon and place on a wire rack to drain excess oil.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 12 pieces of tatami iwashi tempura.
Nutritional information:
Calories per serving: 70
Total fat: 2g
Saturated fat: 0g
Cholesterol: 15mg
Sodium: 220mg
Total carbohydrates: 10g
Dietary fiber: 0g
Sugars: 0g
Protein: 3g
Substitutions for ingredients:
- Cornstarch can be used instead of all-purpose flour for a gluten-free option.
- Sparkling water can be used instead of ice-cold water for a lighter batter.
Variations:
- Add chopped green onions or grated ginger to the batter for extra flavor.
- Serve with a dipping sauce made with soy sauce, rice vinegar, and grated daikon.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tempura from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage instructions:
Tatami iwashi 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 tatami iwashi tempura on a platter with a sprinkle of sesame seeds and a wedge of lemon.
Garnishes:
Garnish with chopped green onions or cilantro for added color and flavor.
Pairings:
Tatami iwashi tempura pairs well with a cold beer or a glass of chilled sake.
Suggested side dishes:
Serve with steamed rice and a side of miso soup for a complete meal.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura becomes soggy, it may be due to the oil not being hot enough or overcrowding the fryer or pot.
Food safety advice:
- Use caution when frying with hot oil.
- Do not leave the fryer or pot unattended.
- Make sure the tatami iwashi is fully coated with batter to prevent it from popping in the hot oil.
Food history:
Tatami iwashi is a traditional Japanese snack made from dried baby sardines. Tempura is a popular Japanese dish consisting of battered and deep-fried seafood, vegetables, or meat.
Flavor profiles:
Tatami iwashi tempura has a crispy texture and a savory, slightly fishy flavor.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Japanese