6 have already made this dish!
The preparation:
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First, whisk an egg - but only lightly, not until it's foamy!
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Now mix the egg with the ice water
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Now combine the flour and baking powder
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Fold the flour and baking powder into the water-egg mixture; ideally sift the flour through
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You should now have a thin batter. If it is too thick, you can thin it with a little more water. Now it's time to fry!
Table of contents:
Tempura: light, fluffy batter, deep-fried until crispy, with a soft filling of vegetables or fish. Delicious!!! While tempura may not be the healthiest dish you'll find in Japanese cuisine – the battered pieces could very well be the most delicious thing you've ever eaten! Tempura comes in all sorts of variations: from pumpkin and other vegetables to mushrooms and shrimp to shiso leaves.
Where can I get Tempura?
You can either order tempura at a restaurant – almost every Japanese restaurant has various tempuras on the menu – or make it at home. In Japan, there are even dedicated tempura restaurants called Tempura-Ya. These often belong to the more upscale category and are not exactly cheap. But you can also find tempura in Japan in normal restaurants or in the food departments of large supermarkets.
Tempura Batter
The most important ingredient for truly good tempura is, of course, the batter. The more authentic it is, the more authentic the finished tempura will taste. It's not difficult to make tempura batter yourself at home. But be sure to follow the recipe instructions carefully. Then nothing can go wrong!
Extra Tips for Perfect Tempura Batter
- Sift the flour! This will prevent lumps and make the batter smoother
- You can also use wheat flour instead of rice flour
- The colder the water, the crispier the finished tempura pieces will be
- Use a spoon or chopsticks to mix the batter, not a whisk. You'll work too much air into the batter with this.
- Also, prepare all the ingredients you want to fry before you start making the batter. This way you can get started with frying right away when the batter is ready
- The oil should also be hot when you start working on the batter. Once again: The colder the batter, the better the finished tempura will be.
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