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What the hell is tempura? Tempura is a fried food in Japanese cuisine. Flour, eggs and water are mixed into a slurry. Fresh fish, shrimp and seasonal vegetables are wrapped in the slurry and fried in a pan until golden brown. When eaten, dipped in the juice made from soy sauce and radish puree, it is tender and delicious, fragrant but not greasy. It is not the name of a specific dish, but a general term for fried food. Specific types include vegetable tempura, seafood tempura, assorted tempura, etc. In Japanese cuisine, dishes fried in batter are collectively called tempura. It is a dish that can be served whether it is a casual meal or a banquet. The name tempura comes from Portugal and was brought to Japan by Portuguese missionaries who arrived in Japan in the 16th century. The most critical aspect of tempura cooking is the preparation of batter. Tempura mainly uses egg batter. The prepared batter is called tempura coat, and the flour used to make the pastry is called thin powder in Japanese. It is flour with less gluten, which we call low-gluten flour here. The tempura noodles made from this kind of batter are thin and crispy. The best water for making batter in summer is ice water. Tempura is one of the four major Japanese dishes. Qualified tempura standards: the dough should be crispy and loose, the ingredients should be fresh, not greasy in the mouth, and the bottom of the dish should be oil-free. My knowledge of tempura is also recent. I watched Goro eat it in the TV series "The Lonely Gourmet", but I still don't understand what tempura is? I went to Japan and saw the chef operating it in a hotel buffet, and then I understood what tempura was all about. When I tasted tempura for the first time, I felt that it was not as simple as the fried food we are familiar with. It contained a relatively high technical content. After returning home, I was eager to try it and thought about making my own tempura addiction. The following is my production process, written down to share with you.
