Tempura is not fritter.
The reason why it is loved all over the world is because its texture is different from fritters and other fried foods.
So, I introduce the real Japanese Tempura, today.
I will also tell you the 3 secret ingredients and how to make tempura crispier, which only Japanese people know!
Especially, if you are working at Japanese restaurant as a chef, this article must be interesting and useful for you.
These tools are the same as making other deep-fried foods.
Bowl, whisk, tongs or chopsticks, batter, putting of net, heavy pot, thermometer and drain papers.
Although there is a heavy pot with a thermometer, we put chopsticks into the pot for checking the temperature.
So, we do not need the thermometer.
We use papers called “Tempura Shikishi” that absorb oil easily.
It should be folded so that the corner of the triangle is on the left side.
We use this for putting and serving tempura.
“Kakiage” is a mixed-vegetable tempura. This ladle is for making kakiage easily.
3 secrets for koromo of Tempura flour
“koromo” means batter. This means also clothing.
Our authentic Koromo ingredients are
Wheat flour 190g
Well, some people use dashi stock instead of water…but this is not secret.
First, you need to mix an egg and water, then add flour.
Because the batter will be sticky. Please remember this sentence,
STICKY IS ENEMY OF TEMPURA.
And here’s 2 secret of Tempura flour…
Sparkling water 100g
And this is last secret,
This ratio at flour10: starch1, it will be more crispy!
However, these amount of ingredients change depends on their taste.
No foreigners know this secret
Surprisingly, Next secret is this one.
We stir batter only 10 times or so with chopsticks or whisk.
Of course, powder left…or rather, It is better powder have to leave.
If you want to make fritters or pancakes, please mix very much until disappear powders left.
The next sentence you need to remember is this.
NEVER MIX FLOUR WELL.
This is one of the most important to making Japanese Tempura.
You can recognize on this site
Tempura more crispy with 3 URAWAZA!
The secret techniques is called “Urawaza” in Japanese. This site is written about reason well.
Let’s show you our Urawaza technics of cooking Tempura!
No.1 Refrigerate every ingredients well
1. The flour I wrote above, refrigerate for at least one hour…No foreigners know this one. Hahaha
No2. Dehydrating ingredients
No3. Coating ingredients with flour before
3. Just before frying, coat the tane with flour.
Heat oil to 175-180℃.
Deep-fry while dipping the ingredients.
How to fry Tempura
Vegetables and mushrooms should be fried at first with 150-160℃. Potatoes are fried for a few min. The others should be fried for around 1min.
Meat and seafoods should be fried at 180-190°C for a few min also.
Do not put many ingredients at once.
After deep frying, stand the ingredients on a net and drain the oil.
This is one of the tips for making tempura without getting soggy.
Do not lie down, “stand” them.
The ingredients are called “Tane” in Japanese. Any vegetable goes well with tempura. Even broccoli or coriander… as for fish, only white fish like garfish or smelt. I recommend you octopus, squid and scallops too.
Usually, tempura flour is not seasoned, but only this tori-ten is seasoned like Karaage before frying.
FYI:ASAHI BREWERIES, LTD.
Go fishing and enjoy!
When Japanese people go fishing, we eat fishes by Tempura on board or iced lake.
“Momiji” means Japanese maple leaves. In Osaka, there are also tempura of momiji.
This taste is sweet and crispy kind a rice clacker.
Tentsuyu - Tempura source
Tempura dipping sauce is called “Tentsuyu” and is different from regular soy sauce and Udon soup.
Salt & Lemon
In fact, Japanese connoisseurs of tempura do not eat tempura with Tentsuyu. We generally eat it with rock salt.
Bolivia’s pink rock salt is especially goes well with Tempura because it is free of miscellaneous flavors.
An another ingredient added to the batter is called “kawari-koromo,” and the deep-fried with this batter is called “kawari-age”.
I introduce them Japanese only knows.
This dish is mixed seaweed into the batter and deep-fried. “Isobe” means beach in Japanese.
We often make isobeage of the Chikuwa (White fish meat paste wrapped around a stick, formed and baked)
FYI: Su-san’s kitchen
Making a batter with 1:1 egg yolk and sea urchin.
Wrapped with shiso leaves and deep-fried in tempura batter.
Shishamo(capelin), shrimp, chicken, eringi… you can enjoy wrapping all kinds of Tane!
FYI: Rakuten recipe / tempura rolled in shiso
The batter is made of 7 buckwheat flour : 3 wheat flour.
I already explained about Soba on another page. In Japan, Nagano Prefecture is the highest quality soba. They are also famous for Wasabi.
Why not enjoy Nagano soba with wasabi!
Batter with Matcha added. Add a pinch of matcha to the batter. Be careful not to add too much or it will turn bitter!
“Matsuba” means pine needles. “Age” means deep-fry.
Sprinkle matcha somen noodles over the batter and deep-fry.
The name comes from the matcha somen noodles look like pine needles.
In addition to this, there is also vermicelli and Karukan powder ando so on.
Well, they are not very common.
Although now is under covid-19, why not have a family tempura party?