Tempura
Tempura is a celebrated Japanese dish that turns simple, fresh ingredients into an elegant culinary masterpiece. Introduced by Portuguese missionaries in the 16th century, tempura was embraced and perfected by the Japanese, evolving into the light, crispy dish we know today.
Each ingredient—be it shrimp, vegetables, or fish—is delicately coated in a thin batter and fried to golden perfection. The hallmark of tempura lies in its simplicity, precision, and balance, highlighting the natural flavors and textures of each element. It’s a dish that exemplifies the beauty of Japanese cooking, combining tradition, artistry, and harmony in every bite.
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Ingredients
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Tempura Batter:
Tempura Items:
Tempura dipping sauce (ten-tsuyu) or soy sauce, for serving
Instructions
Prepare the Tempura Batter:
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In a mixing bowl, lightly beat the egg. Add the cold water and mix gently.
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Sift the flour and baking powder into the bowl with the egg and water mixture. Stir lightly with chopsticks or a fork—do not overmix. The batter should be lumpy and cold. Add a few ice cubes to keep the batter cold while frying.
Prepare the Ingredients:
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Pat the shrimp and vegetables dry with a paper towel to remove excess moisture. This helps the batter adhere better and ensures a crisp finish.
Heat the Oil:
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In a deep frying pan or wok, heat the vegetable oil to 350°F (175°C). The oil is ready when a drop of batter sizzles and rises to the surface immediately.
Fry the Tempura:
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Dip each piece of shrimp and vegetable into the batter, allowing any excess to drip off.
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Carefully place the battered shrimp and vegetables into the hot oil, frying a few pieces at a time. Do not overcrowd the pan.
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Fry until the tempura is light golden and crisp, about 2-3 minutes. Remove and drain on a paper towel-lined plate.
Serve:
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Serve immediately with tempura dipping sauce (ten-tsuyu) or soy sauce on the side.
Maricel's Tips
- To achieve the perfect light and crisp tempura, keep the batter cold at all times. The cold batter hitting the hot oil creates that signature airy texture. Also, don't overmix the batter; a few lumps are key to a good tempura!
- To keep shrimp from curling while frying, make a few shallow slits on the underside of the shrimp before dipping them in the batter. This technique helps the shrimp stay straight, giving you a more even and aesthetically pleasing tempura.
- When making tempura, you’ll notice little bits of batter that float in the oil—those are ten-kasu, or tempura bits. Don’t throw them away! Save them for adding extra texture and flavor to other Japanese dishes like takoyaki, okonomiyaki, udon, or even a simple bowl of rice. They’re a great way to use every part of the cooking process and add that signature crunch to your meals.
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