Tempura (天ぷら)
tempura powder = tempurako = tempura flour
Tempura is made by wrapping ingredients such as seafood, meat, and vegetables in batter made from wheat flour and frying them in oil.
It is one of the typical Japanese dishes.
Tempura requires a high level of cooking skill, and it is a difficult dish where you can clearly see the difference between home cooking and chefs.
The batter can be made from flour, water, and eggs, but this time I used tempura ko(tempura powder) that anyone can easily make. Tempura ko(tempura powder) is easy to use even with a small amount, very convenient.
Tips for making delicious tempura
To make crispy tempura with a good texture, it is important to thoroughly evaporate the moisture from the ingredients.
For this reason, be sure to wipe off any moisture on the surface of the ingredients with a paper towel.
Tempurako makes it easy to make delicious tempura because it contains baking powder. Carbon dioxide is generated, which helps remove the moisture from the ingredients.
Another tip is to use cold water when making tempura batter. Using cold water suppresses the gluten in the flour, creating a lighter texture.
It’s delicious just as it is, but you can use salt or tempura sauce if you like. Recently, matcha salt, rock salt, and truffle-flavored salt have become popular.
NUTRITION FACTS of Tempura
Nutrition Value Per Person
- 218 kcal
- Protein 3.8 g
- Fat 12 g
- Carb 27.5 g
- Salt Equivalent 0.1 g
The amount of oil absorbed is calculated based on 12% of the material.
INGREDIENTS for Tempura(4SERVINGS)
- Eggplant (80g)
- Carrot (120g)
- Shiitake mushroom (60g)
- Okra (60g)
- Pumpkin (60g)
- Water (160g)
- Tempurako(＝tempura powder) (100g)
- Salad oil (appropriate amount)
The Nissin tempura flour （コツのいらないてんぷら粉）that I used does not contain eggs. Therefore, it can be used widely by vegans, vegetarians, and people with allergies. 👉 https://www.nisshin-seifun-welna.com/index/products/4902110340501.html
Tempura COOKING INSTRUCTIONS
- Cut the eggplant into 4 or 6 pieces (about 20g each).
- Make several vertical cuts in the eggplant. This cutting method is called “chasengiri”.
- Peel the carrot and cut it into 15g pieces.
- Scrape off the tough top of the okra with a knife.
- Cut off the stems of the shiitake mushrooms. (Sometimes flower-shaped cuts are made on the surface.)
- Wrap 1/4 of the pumpkin in plastic wrap and microwave for 3 minutes.
- After the pumpkin has cooled, cut it into slices about 7mm thick. (If you have any leftover pumpkin, use it for soup or salad.)
- Mix tempura flour and water well.
- Dip the ingredients in the batter and fry at 170℃ for 7 minutes. (170℃ is 338°F.) Use enough oil to completely cover the ingredients.
- Place the tempura on a wire rack and drain the oil.
- Please enjoy it while it’s still hot.
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