Tempura is one of the favorite dishes of the Japanese. It is a fish or seafood in batter, fried in oil. It is believed that this dish appeared in Japan for the first time in the 15th century, thanks to foreigners. Today tempura (recipes will be given below) is on the menu of the most fashionable establishments, as well as simple, cheap eateries under a canopy.
Here are various options and recipes, including rolls. Choose at your discretion and enjoy.
Tempura Classic recipe (first)
Ingredients: fish fillet (we use sea fish, 300 gr), dessert wine (2 tablespoons), three eggs (only proteins are needed), wheat flour (25-35 gr), rice flour (10-15 gr), bell pepper , celery (root), soybean oil (for frying, 80-100 gr).
Sauce. Dessert wine (70-80 gr), ground ginger (add to taste), soy sauce (30-35 gr), radish, a glass of water, herbs. Salt is not used in the preparation, you can add it at your own discretion.
Cooking. Mix both types of flour, protein, whipped with water and wine. We get the batter. Now cut the fillet into thin strips (1.5-2 cm). We cut onions into rings, pepper - into strips (like fish), celery - into cubes. We take turns dipping in batter and fry.
Now it's the turn of the sauce. Ginger is boiled for a minute in wine, add chopped herbs and soy sauce. We rub the radish and add it after the sauce has cooled. The sauce is served separately from the main course.
Tempura Classic recipe (second)
Ingredients: peeled shrimp (large, with tails, 120-140 gr), nori seaweed (dry, 55-60 gr), seafood (squid and fish, 190-220 gr), vegetables (lotus assorted (need root), zucchini , bell pepper, soybean oil (90-100 ml), pak choi (cabbage, 100-120 gr), sesame and soy sauce (optional) Dough: egg, water (glass), flour (two types: corn and wheat, 75-80 g each), salt to taste.
Cooking. Wash the shrimp and put it on a towel to dry. Cut the nori leaves into stripes. We wrap the shrimp tail with each such strip and fix it, wetting it with water. We clean, wash the squid and cut them into rings. We cut the fish (fillet) into slices. Cooking the dough. Beat eggs with water, add both types of flour and beat again. We fry by immersing in the dough first fish, then vegetables (in turn, for two minutes, in the same oil).
We make the dish. We spread the leaves of Pak-choi first, then the tempura. Vegetable mix and sauce are served in separate containers (bowls, saucers).
Tempura Roll (recipe three)
Ingredients: nori leaf, crabs (can be replaced with crab sticks, 70-80 gr), cucumber (medium size, no bitterness), salmon (raw, 40-60 gr), Tempura powder (sold in stores, can be replaced with corn flour with wheat, 35 g each), egg, frying oil, water, mayonnaise.
Cooking. Cooking batter. Mix the Tempura powder, eggs and a little water. Whisk.
Cut the cucumber into strips and put it on a napkin (moisture must be removed necessarily). Cut the nori in half. Spread dried cucumber in half layers, then crab, then salmon. Squeeze a little mayonnaise along the fish (as one option - add a little cheese). Roll the roll tightly, roll in flour, then in batter and fry. Repeat the whole procedure with the second half of the nori. Tempura rolls are tender and delicious. Ready cooled rolls are cut lengthwise into pieces and poured with sauce.
In Japanese cuisine, seafood is often used raw. Sushi is no exception. But tempura can well be compared with sushi (especially tempura rolls). The main difference between them is that the tempura goes through heat treatment (ideally, deep-frying), and there is no sushi. Another very important point: the above recipes give the minimum oil used for frying. An old saying is appropriate here: "Don’t spoil porridge with honey." Tempura (the recipe can be changed while maintaining the basics) will be much tastier and rougher if you use more oil. Importantly, do not forget to let it drain after frying. Enjoy your meal!