Hi, everyone. Welcome to my blog.
My name's Misato Matsuzawa, and I live in Nagano Prefecture, a very beautiful region in central Japan.
I teach English to Japanese kids and Japanses cooking to people from overseas living in Japan.
If you would like to know more about me, here is
Today I 'd like to show you how to cook tempura. I didn't have a chance to make tempura when I was in the U.S. But my host mother visited me several times. Whenever I took her a Japanese restaurant, she always ordered tempura or tendon. She loved shrimp tempura🍤. If you don't mind making deep fried things at home, why not give it a try? It's not so hard to make it. I usually use premixed tempura flour because it's so much easier to make it than making the butter. Once in a while I make the butter when I ran out of the premixed flour. Today, I'll show you how to make the butter and some helpful tips to make it.
What you need;
Cooking Utensils
- knife
- cutting board
- measuring cup (spoons)
- cooking chopsticks
- deep frying pan
- small pan
- paper towel
- wire rack
- 1 sweet popato
- 1 eggplant
- 4 shrimps
- 2 asparagus
- 3 cup all purpose flour
- 1 egg
- 3/4 cup (150cc ) water
- 300-500cc vegetable oil
- 1/2 cup (100cc) dashi
- 1 Tbsp mirin
- 1Tbsp soy sauce
- Slice the sweet popato into thin round slices, soak them in water and pat them dry with paper towels.
- Cut off the stem of the eggplant, cut it lengthwise in quarters, soak them in water and pat them dry with paper towels.
- Remove the head shell, and the digestive tract of the shrinps. Make several cuts on the belly side and flatten the back with hands to straighten. Rinse in water and pat dry with a paper towel.
- For the tempura dipping sauce, mix the dashi, mirin and soy sauce in a pan and bring to a simmer.
- Make the batter. Break an egg into a measuring cup and mix it with water so that the total quantity becomes one cup.
- Put the mixture in a bowl and sprinkle flour and mix lightly.
- Heat some oil to about 170℃.
- Check oil temperature by dropping a little bit of butter to the oil. If the batter sinks halfway into the oil, and comes up soon, it is ready.
- Dip the eggplant pieces in the batter, add into the oil piece by piece, and deepfry.
- Deep fry the sweet potato slices in the same way.
- Sprinkle flour on shrimps. Coat with the batter one by one and deep fry.
- Remove the fried tempura with cooking chopsticks, then place on a layer of folded paper towels.
- Serve with the tempura dipping sauce.
