How to cook tempura: tips Japanese chef

Ingredients:

• 100 g flour;
• 1 egg yolk;
• 200 ml of cold water;
• 700 g of different seafood and / or vegetables;
• sesame oil, vegetable oil or rice.

It's the number of ingredients designed for six servings, but to prepare the batter, you may need more products. It depends on the size and shape of seafood and vegetables that are sure to completely cover the batter.

preparation

Batter

The most important thing in tempura - a batter. To cook using flour, egg yolk and cold water. According to the chef, the ingredients must be of the same temperature, so that the batter until smooth consistency.

Gently mix the ingredients. If you do it too strongly, tempura turn out tough. Put the finished batter in the refrigerator.

Filling

vegetables or seafood It should be cut into small pieces that can fit in your mouth.

Nobu Matsuhisa as toppings like to use the eggplant as it keeps its shape and stays crisp and fresh. You can also use the mushrooms.

Seafood prefers rocky or tiger shrimps. Note that the rock shrimp is quite large in size, and its shell is so hard that its removal is necessary to use a special device. Clean shrimp, Make cross-cuts on the abdomen, to prevent curling during cooking, and wash them.

How to cook

In Japan, for the preparation of tempura using pure sesame oil, but you can take vegetable or rice. Do not use olive oil or coconut oil, as they have unsuitable optimal heating temperature.

For the preparation of vegetable tempura heat the oil to 170 ° C, and tempura seafood - 180 ° C. Then dip a vegetable or seafood in batter and return to the pan with plenty of hot oil.

Cooking time will depend on the size of the tempura. If a piece of ass slightly in butter, and then floated to the surface, then the dish is ready. If tempura sank to the bottom of the pan, the oil is warmed up enough.

serving dishes

Ready tempura place on paper towels to absorb excess oil. Slightly cool dish for a couple minutes and immediately serve.

In restaurants Nobu tempura shrimps supplied with salt and lemon juice. To the vegetable tempura sauce perfectly suitable minds, recognized as one of the five basic tastes along with sweet, bitter, sour and salty. Umami is perfectly set off the taste of tempura.

See also:

• How to prepare sushi: important rules and tricks →
• How to cook Japanese dumplings godza →
• 7 secrets of how to eat Japanese food →