The tempura is the name under which the estate is called, so the fish coated in batter, meat or vegetables. Its origin is uncertain, because although he believes that initially there was Portuguese, apparently was the Japanese who took their recipe. However, the Japanese, so fond of stories and legends, say the tempura recipe is much older, dating back to the years when Marco Polo came to China.
There are almost as many recipes as chefs may have to cook tempura. In fact the last time I could read even the flesh of sweet potato mixture for coating fish. However, the simplest formula is one that flour and cornstarch mixture in equal parts, it includes an egg yolk, water, gas and sometimes rice wine.
- 125 gr. flour
- 125 gr. cornstarch
- 1 cup very cold sparkling water (you can also use ordinary water, but still very cold)
- 1 egg yolk (although some people use the clear instead of the bud)
- 1 tablespoon sake (rice wine)
- Difficulty: Easy
- Mix flour with cornstarch
- Add the yolk or the white and the water
- We beat with a mixer, but the straw
- Add the sake
Once we have the tempura, we cut the food that we will batter into cubes that can take a single bite. Especially because we have to take into account that after frying in vegetable oil should be hot, but for just about 3 minutes, thus the larger the cuts oil since we have left. is the ideal oil for sesame and also acquire the appropriate texture.
It is also important not salt the tempura, as the flavor it should give the sauce that accompanies the food and the tempura batter. Most commonly used tentsuyu sauce, made from broth, soy sauce, mirin and ginger.
As for the food they can cook with this method is largely used among vegetables, cauliflower, asparagus, green beans, peppers and mushrooms, but above all, is widely used for fish such as hake, sea bream , trout and squid.