Tempurako is the key! Easy crispy tempura

Tempura (天ぷら)

What kind of dish is Tempura ??

tempurako = tempura powder = tempura flour = tempura batter mix

Tempura is a signature dish that Japan proudly presents to the world, featuring carefully selected ingredients—fresh seafood, meat, and seasonal vegetables—enveloped in a thin, delicate batter and fried to a beautiful golden color.

This is a masterpiece of Japanese cuisine, with an airy and crispy texture and the flavor of the ingredients.

Tempura is a difficult dish that requires the advanced cooking techniques of a skilled chef, and the taste is very different from home cooking, but by using tempura flour you can recreate that exquisite taste at home.

Fail-Proof Cooking: Master the Convenient “Tempura Flour”

For stability and delicious results every time, we recommend using tempura flour.

The Secret Ingredient: Tempura flour contains a perfectly balanced blend of baking powder to ensure crispness. The carbon dioxide generated during frying helps the batter expand uniformly and aids in driving off excess moisture from the ingredients.

Tips for making delicious tempura

To achieve an “airy and crispy” texture, follow these two golden rules!

1. Be sure to gently wipe away any surface moisture from the ingredients with a paper towel!
   • To ensure the batter interacts perfectly with the oil and achieves a light texture when fried, it is extremely important to remove any moisture from the ingredients.
2. When mixing the tempura batter, you must always use cold water.
   • Using cold water suppresses the formation of gluten in the flour, preventing the batter from becoming heavy. This results in an incredibly light and airy texture.

Please use these techniques to experience the joy of frying “professional-grade crispy tempura” right in your home!

Discover Your Own Style with “Flavor Variations” (Aji-Hen)

Your freshly fried, piping-hot tempura is divine on its own, but you can also enjoy it with various condiments.

• The Classic: Enjoy it with warm Tentsuyu (dipping sauce) infused with dashi, accompanied by grated daikon radish.
• The Modern: Recently popular “Aji-Hen” (flavor changes) are made with unique salts!
  • Matcha Salt for an aromatic finish.
  • Rock Salt to highlight the natural flavor of the ingredients.
  • Truffle-Flavored Salt for a luxurious touch.

NUTRITION FACTS : Tempura made with teｍpurako

Total Nutrition Value

• 885 Calories Protein 15.8 g Total Fat 47.4 g Total Carbohydrates 110.7 g Sodium 0.5 g

The amount of oil absorbed is calculated based on 12% of the material.

INGREDIENTS : Tempura made with teｍpurako　(4SERVINGS)

• Eggplant (80g)
• Carrot (120g)
• Shiitake mushroom (60g)
• Okra (60g)
• Pumpkin (60g)
• Water (160g)
• Tempurako(＝Nisshin tempura flour) (100g)
• Salad oil (appropriate amount)

Nissin tempura flour （コツのいらないてんぷら粉） This product 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

How to make Tempura made with teｍpurako with tennpurako

1. Cut the eggplant into 4 or 6 pieces (about 20g each).
2. Make several vertical cuts in the eggplant. This cutting method is called “chasengiri”.
3. Peel the carrot and cut it into 15g pieces.
4. Scrape off the tough top of the okra with a knife.
5. Cut off the stems of the shiitake mushrooms. (Sometimes flower-shaped cuts are made on the surface.)
6. Wrap 1/4 of the pumpkin in plastic wrap and microwave for 3 minutes.
7. After the pumpkin has cooled, cut it into slices about 7mm thick. (If you have any leftover pumpkin, use it for soup or salad.)
8. Mix tempura flour and water well.
9. 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.
10. Place the tempura on a wire rack and drain the oil.
11. Please enjoy it while it’s still hot.

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