Sushi - How to Make Sushi - How to Make Tempura
How to Make Tempura
Tempura must have a light crispy batter.
Some recipes suggest using seltzer instead of water, and using baking
achieve this, but these ingredients did not exist in the Edo
period and they are not
necessary. The key to making a perfect tempura is to keep the batter
and not to mix it too much.
Tempura Batter Ingredients:
Chilled White Flour
First make the egg wash by beating the egg
and adding the same amount of ice water.
Keep this extra cold. Add
flour in a cold bowl and add the egg wash and lightly
mix the batter. Do not whip the
batter so it becomes too consistent. It should be
lightly mixed so some
remain unmixed. Use immediately or place in the refrigerator
Test the oil by dropping batter in the
kettle. If it sinks to the bottom, and quickly floats back
up, then it
ready. The oil should be about 350 degrees Fahrenheit.
Make sure the ingredients are patted dry. Then
lightly cover the ingredient with the
(Also see: Shrimp Tempura Recipe)
Pay attention to the sound of the frying.
The pitch of the sound will become higher as the
tempura becomes ready.
The bubbles will become finer as well.
Drain the tempura on a grill