Tempura is a popular Japanese dish known for its light, crispy batter and variety of ingredients. Here's a basic recipe for making tempura at home:
Ingredients:
For the Tempura Batter:
- 1 cup of ice-cold water
- 1 large egg
- 1 cup of all-purpose flour (sifted)
For the Tempura:
- Vegetables (like bell peppers, sweet potatoes, broccoli, mushrooms, etc.), cut into bite-sized pieces
- Seafood (like shrimp or white fish), cleaned and deveined
- Vegetable oil for frying
For the Dipping Sauce:
- 1 cup dashi (Japanese soup stock)
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- Grated daikon radish (optional, for garnish)
Instructions:
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Prepare the Ingredients: Clean and cut the vegetables and seafood into bite-sized pieces. Pat them dry to remove any excess moisture.
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Make the Tempura Batter: In a large bowl, lightly beat the egg. Add the ice-cold water to the beaten egg. Gently stir in the sifted flour. Be careful not to overmix; the batter should be lumpy.
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Prepare the Dipping Sauce: Combine dashi, soy sauce, and mirin in a small saucepan. Bring to a simmer and then remove from heat. Set aside.
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Heat the Oil: Pour enough vegetable oil into a deep pan or fryer to submerge the ingredients. Heat the oil to around 350°F (175°C).
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Dip and Fry: Dip the vegetables and seafood into the batter, ensuring they are lightly coated. Carefully place them in the hot oil. Do not overcrowd the pan. Fry until the batter is golden and crispy, about 2-3 minutes.
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Drain: Remove the tempura from the oil and drain on a wire rack or paper towels.
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Serve: Serve the tempura hot with the dipping sauce. Optionally, you can add grated daikon radish to the sauce for extra flavor.
Enjoy your homemade tempura with rice, noodles, or as a standalone dish. Remember, the key to perfect tempura is a light, airy batter and not overcooking the ingredients.
