Japanese Very Light Tempura Batter

Introduction

History

Tempura was introduced to Japan by Portuguese missionaries in the 16th century. The word "tempura" is believed to have originated from the Latin word "tempora," which means "time" or "period." The dish quickly became popular in Japan and has since evolved to include a variety of ingredients and techniques.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use very cold water when making the batter to ensure a light and crispy texture.

- Do not overmix the batter, as this can result in a dense and heavy coating.

- Use a light hand when dipping the vegetables or seafood into the batter to avoid excess coating.

- Fry the tempura in small batches to maintain the oil temperature and prevent overcrowding in the fryer.

Serving Suggestions

Serve the tempura with a side of soy sauce, grated daikon radish, and grated ginger for dipping.

Cooking Techniques

Make sure to fry the tempura in hot oil (around 350°F) to achieve a crispy texture.

Ingredient Substitutions

You can use sparkling water instead of cold water for a lighter batter.

Make Ahead Tips

You can prepare the batter ahead of time and store it in the refrigerator for up to 1 hour before frying.

Presentation Ideas

Serve the tempura on a bed of shredded cabbage or with a side of pickled vegetables for a colorful presentation.

Pairing Recommendations

Pair the tempura with a light and refreshing Japanese beer or green tea.

Storage and Reheating Instructions

Tempura is best enjoyed fresh and hot, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until crispy.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

20g per serving

Fats

2g per serving

Proteins

4g per serving

Vitamins and minerals

This recipe is a good source of vitamin A and vitamin C.

Alergens

This recipe contains eggs and wheat.

Summary

This Very Light Tempura Batter recipe is a light and crispy option for those looking for a healthier alternative to traditional tempura batter.

Summary

This Very Light Tempura Batter recipe is a delicious and crispy option for those looking for a healthier alternative to traditional tempura batter. Serve with a side of soy sauce and grated daikon radish for a tasty and satisfying meal.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Japanese Very Light Tempura Batter. It was a warm summer day, and I was wandering through a bustling street market in Kyoto, Japan. The air was filled with the tantalizing aroma of sizzling tempura, and my mouth watered at the sight of the golden-brown, crispy fried vegetables and seafood.

As I made my way through the market, I came across a small food stall run by an elderly Japanese woman. She was busy dipping vegetables and shrimp into a bowl of batter, expertly frying them to perfection. The sight of her delicate and light tempura caught my eye, and I knew I had to learn the secret to making it myself.

Approaching the woman with a smile, I asked her if she would be willing to share her recipe with me. She looked at me with a twinkle in her eye and nodded, motioning for me to come closer. She began to explain the ingredients and techniques she used, speaking in a mix of broken English and Japanese. I listened intently, taking mental notes of every detail she shared.

After thanking the woman for her generosity, I made my way back to my small kitchen in the countryside. Excitement bubbled within me as I gathered the ingredients needed to recreate the Japanese Very Light Tempura Batter. I carefully measured out the flour, cornstarch, baking powder, and ice-cold water, just as the woman had instructed.

As I mixed the batter together, I could feel the anticipation building. The smell of the ingredients mingling together filled the room, and I could almost taste the crispy, light tempura awaiting me. I heated a pot of oil on the stove, making sure it reached the perfect temperature for frying.

With a steady hand, I began dipping slices of sweet potato, bell pepper, and shrimp into the batter, coating them evenly before gently lowering them into the sizzling oil. The sound of the ingredients hitting the hot oil was music to my ears, and I watched with bated breath as they turned a golden-brown hue.

As I removed the cooked tempura from the oil and placed them on a paper towel to drain, I couldn't resist taking a bite. The crunch of the crispy batter gave way to tender, perfectly cooked vegetables and seafood. I closed my eyes and savored the moment, relishing in the flavors that transported me back to the streets of Kyoto.

From that day on, Japanese Very Light Tempura Batter became a staple in my cooking repertoire. I would make it for family gatherings, impressing my loved ones with the delicate and crispy texture of the tempura. Each time I cooked the dish, I would think back to that warm summer day in Kyoto and the kind woman who had shared her recipe with me.

Over the years, I continued to perfect the recipe, adding my own twist by experimenting with different ingredients and flavors. I would often think of the elderly Japanese woman at the market, wondering if she knew the impact she had on my culinary journey.

As I sit here now, reminiscing on that fateful day in Kyoto, I am grateful for the serendipitous encounter that led me to discover the recipe for Japanese Very Light Tempura Batter. It is a dish that holds a special place in my heart, a reminder of the power of sharing recipes and stories across cultures. And as I continue to cook and create in my kitchen, I carry with me the spirit of that kind woman and the joy of sharing delicious food with those I love.

Categories

| Batter Recipes | Japanese Recipes | Tempura Recipes |

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