What is Tempura-How to Make Tempura Recipe
There is a frying technique that has been very popular lately: Tempura. Especially used for frying vegetables and seafood, tempura is actually a sauce. We have researched for you how to make tempura, which is used to coat the outside of the products and gives crispy results, and its tricks. Here are the secrets of making tempura, which always gives excellent results…
Tempura, as you can guess from its name, is a sauce and technique from Japanese cuisine that has spread around the world. To summarize, we can say that tempura is a very light and fluid dough. When the products are fried after being covered with this dough, a crispy result is obtained.
When we look at the history of Tempura, we understand that this idea was given to the Japanese by Portuguese missionaries who went to the country in the 16th century. However, Japanese masters have developed this idea considerably and today tempura is identified with Japanese cuisine.
How is Tempura Make?
As we said above, tempura is not a single recipe, you can apply it to various vegetable, seafood and meat products. In order to apply this method, it is enough to know how to prepare the basic tempura mortar. As for what you need to prepare the tempura batter…
Ingredients for Tempura:
1/2 cup of wheat starch
1 teaspoon of flour
1 pinch of salt
1 egg
1/2 bottle of soda (cold)
Vegetable or seafood you want to tempura
2.5 cups of sunflower oil (for frying)
How is Tempura done?
To prepare the basic tempura dough, pour the flour, starch, and salt into a mixing bowl and mix.
Then beat the egg in a bowl and add it to the flour mixture and mix.
Finally, add the soda and mix well. Your basic tempura dough is ready.
Cover the vegetable or seafood you want to cook with this mortar and fry in hot deep oil and serve hot. That’s it!
What are the Tricks of Making Tempura?
Let’s list the tricks you need to know about the tempura process, which is actually very practical:
You should make sure that all the ingredients you use to prepare the tempura dough are cold. You can get a much more accurate tempura batter with an almost ice-cold soda, an egg that just came out of the fridge, or even flour that has been refrigerated for a while before using it.
Since it is important that this special mortar does not come to room temperature and does not heat up, you should not forget that you should do the cooking process without waiting too long after preparing the mortar.
You should take care that the mortar is not too thick, and you should obtain a dough with a watery consistency and a color that will not be too dark.
While preparing the dough, you should not try to achieve a very smooth texture, and you should not mix the ingredients more than necessary. There may be lumps in your mortar, if all the materials are blended with each other, lumps will not be a problem.
If your mortar is too dense, you can dilute the mortar by adding a little more soda, and if it is too liquid, you can add flour to thicken it.
If you ask what food it is made with, you can make tempura with many products you want, from zucchini to eggplant, from shrimp to squid, mushrooms and chicken.
After covering the food you will make tempura with tempura dough, you should definitely put it in hot and deep oil. If the oil is not deep or hot enough, you will not get the result you want.
In order not to cool the oil you have heated, you should not put too much food in the pan at once, but gradually add the foods you have covered with dough into the hot oil. In this way, the temperature of the oil will not drop and you will be able to get the tempura flavors that are just as crispy as you want.