Tempura recipe
Tempura are light fritters, very popular in Japan. The recipe itself is quite simple and requires few products.
Ingredients
Pâte à frire
- 150 ml ice-cold water
- 1 yellow egg
- 1 cup flour
Huile de friture
- neutral oil such as grape seed, sunflower
- 10 % sesame oil
Sauce Tsuyu
- 320 ml dashi
- 80 ml soy sauce
- 80 ml mirin
Instructions
- To make the Tsuyu sauce, in a saucepan, bring the mirin, soy sauce and dashi to a boil and then cook for 1 minute over low heat to remove the alcohol.
- Prepare your ingredients. For the shrimp, slit the abdomen to break the tendons so that they stay straight when cooked. Dry your food well with a cloth and arrange it on a plate. Sprinkle your ingredients with flour.
- Mix the egg yolk, fresh water and flour with a whisk. You must have a fluid paste, it is not obligatory to put all the quantity of flour of your glass. Preheat your oil, it should be between 160 °C and 165 °C.
- Dip your ingredients in the batter, then put them in the oil.
- Using chopsticks, turn them over regularly to ensure even cooking. (In order to cook comfortably and without the risk of oil spills, we use chopsticks that are longer than those intended for eating.).
- Once golden brown, take them out and place them on paper towels. Don't forget to skim off the frying chips that form as you go along.
- Arrange your ingredients vertically to give a nice relief effect. Then it's time to enjoy them with tsuyu sauce and a little salt. Enjoy your meal!
