Preparation
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Separate the food into bite-sized pieces.
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For example, cut the onions into quarters or halves and put a toothpick through them for easy preparation.
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Halve mushrooms as well, small mushrooms are best eaten whole.
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Cut the meat into bite-sized pieces.
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The zucchini is best sliced. The thicker you cut the slices, the longer you have to deep-fry them.
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Make them at a moderate temperature.
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Now for the actual frying: Preheat the fat or cooking oil to about 190 degrees. There should be enough fat in the fryer or pan to be able to deep-fry the food (food must be able to swim in the oil). We recommend vegetable fat (sunflower oil), as this oil is cheap but still very suitable for making delicious tempura. More exotic oils like peanut oil can also be used. The only important thing is that the oil is heat resistant (it is usually written on the packaging), otherwise toxic gases can be produced. One of the unsuitable oils would be olive oil, for example.
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When the fat is hot enough, dip the food in the Tempura dough and then deep-fry it for about 2-3 minutes. A sure instinct is required, as it can vary from ingredient to ingredient until it is cooked through.
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When the ingredients are completely fried, it is recommended to put them on a drip grill or on a plate with 2 sheets of kitchen paper so that the excess fat drips off.
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We also recommend a misoshiru (miso soup) with rice and thin strips of cabbage with mayonnaise. As a dip you can be creative. You can take anything from tomato sauce, mayonaise, soy sauce or chilli dip. But traditionally you take Tensuyu or salt with pepper. Enjoy your meal!
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