About the Dish:
Tempura is a traditional Japanese dish consisting of lightly battered and deep-fried seafood or vegetables. The word tempura refers to the batter used to coat the ingredients before frying. The dish is known for its crispy texture and delicate flavor. Tempura is commonly served as a main dish or as a component of other Japanese dishes, such as tempura udon or tempura sushi rolls.
|Seafood or vegetables||As desired|
|All-purpose flour||1 cup|
|Cold water||1 cup|
|Ice cubes||A few|
- Step 1: In a large bowl, combine the all-purpose flour and cornstarch. Gradually whisk in the cold water until the batter reaches a smooth consistency. It’s important to keep the batter cold, so add a few ice cubes to the mixture and stir until they melt.
- Step 2: In a separate bowl, beat the egg until well-mixed. Gently fold the beaten egg into the batter mixture.
- Step 3: Prepare the seafood or vegetables for frying. Make sure they are cleaned, trimmed, and patted dry to ensure the batter adheres properly. Dip each piece into the batter, ensuring it is evenly coated.
- Step 4: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the battered ingredients into the hot oil, being cautious not to overcrowd the pot. Fry the tempura in small batches for 2-4 minutes, or until golden brown.
- Step 5: Remove the cooked tempura from the oil using a slotted spoon or tongs and transfer it to a paper towel-lined plate to drain excess oil.
- Step 6: Serve the tempura immediately while it is still hot and crispy. You can enjoy it as is or serve it with a dipping sauce, such as soy sauce or tempura dipping sauce.