Introduced by Portuguese missionaries and merchants in the 16th century, the technique of frying in light batter was refined by the Japanese until it became one of the most representative techniques of their cuisine.
Japanese
Tempura
Crispy Japanese tempura with shrimp and vegetables, traditional step-by-step recipe.
- Japan
- Starter
- Light
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 320 kcal
- Protein 14 g
- Carbohydrates 30 g
- Fat 17 g
Story behind the dish
Preparation
Tempura is a preparation from Japan with medium difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of shrimp.
- Have ready: 1 Japanese eggplant.
- Have ready: 1 sweet potato.
- Have ready: 4 shiitake mushrooms.
- Have ready: 100 g of flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Mix the egg with the very cold water and add the flour all at once.
Mix the egg with the very cold water and add the flour all at once, stirring barely (there should be lumps, do not overbeat). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cut the vegetables into slices or sticks and dry the shrimp well.
Cut the vegetables into slices or sticks and dry the shrimp well. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Heat plenty of oil to 180°C
Heat plenty of oil to 180°C. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Coat each piece in the cold batter just before frying and dip it…
Coat each piece in the cold batter just before frying and dip it in the oil. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
-
Fry in small batches for 1-2 minutes until the dough is golden and…
Fry in small batches for 1-2 minutes until the dough is golden and crispy, without stirring excessively. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Drain on rack (not paper
Drain on a rack (not paper, so it doesn't lose its crunch) and serve immediately with mentsuyu sauce. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Do not overmix the dough: the lumps are what give the characteristic light texture.
- The water must be very cold (even with ice) to achieve a crispy and non-oily batter.
Variations
- Tempura de verduras exclusivamente (yasai tempura)
- Kakiage (tempura of various ingredients chopped together)
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.