Tempurako is the key! You can easily make crispy tempura.

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This is an easy tempura recipe that uses tempurako.

Vegetable Tempura made with tempurako つぎのページで日本語で解説しています(*ˊᵕˋ)♡‧₊

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.

Check out this article for a batter recipe that doesn’t use tempurako (tempura powder). 👉 Chicken tempura ( Toriten )

NUTRITION FACTS of Tempura

218 kcal Protein 3.8g Fat 12g Carb 27.5g Salt Equivalent 0.1g

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

①Cut the eggplant into 20g pieces and make a slit. This method of cutting is called “Chasengiri”.

②Slice the carrot into 15g pieces and remove the okra calyx.

③Cut the shiitake mushrooms into flower patterns.

④Wrap 1/4 of the pumpkin loosely in plastic wrap and heat in the microwave for 3 minutes. Allow to cool before slicing. (If you have leftover pumpkin, use it in soups and salads.)

⑤Mix the tempurako(tempura powder) and water well. Dip the ingredients into batter.

⑥Fry at 170℃ for 7 minutes. (170 degrees Celsius is 338 degrees Fahrenheit)

Use enough oil to submerge the ingredients.

⑦Drain the oil. Please eat freshly fried.


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