Tempura (Fondue)

December 31, 2008 0 Comments

Tempura is a traditional Japanese dish consisting of vegetables and seafood encased in a light batter, fried till crisp.
Tempura Batter:
3/4 cup flour
2/3 cup ice water
1 egg
vegetable oil for deep frying (fill fondue pot 80% full)

Dipping Sauce:
3/4 cup water
1/4 cup mirin
1/4 cup soy sauce

**** It is very important to make your batter just before frying, so make sure the oil is hot first.
Frying Always sift your flour first and use ice water. Stir only enough to mix the batter,
for if you over-beat the batter you will develop the gluten in the flour and it won’t work properly.
Tempura batter should be lumpy.

Test to make sure the oil is hot enough before frying your foods. To do this, drop a drop of batter
into the oil, if the drop quickly floats to the surface, the oil is hot enough. If it takes its time
in floating, let the oil heat longer. Cut food for frying into bite sized pieces. Below are some
photos showing how to cut Japanese eggplant for tempura.

Mix all sauce ingredients together, set aside.
Cut vegetables and meat into bite sized pieces and arrange on serving dishes.
Heat oil in fondue pot.
Mix together batter ingredients, mixing only enough to blend. Batter should be lumpy.
To cook, dip a piece of food into the batter and fry. Serve hot.

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