Recipes - Japanese

Tempura
Tempura


Portuguese in origin, tempura has now become one of Japan's signature dishes. Three golden rules to remember while preparing tempura: always use fresh ingredients of prime quality, keep the oil at a constant temperature and always use 'lumpy' batter.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: AppetiserMain
Cook Method: Deep-Fry
Cuisine: Japanese









Ingredients:

8 large prawns (scored along the length to prevent curling)
8 asparagus (woody end removed)
1 carrot (peeled and cut into thick julienne strips)
1 red capsicum (deseeded and cut into strips)
4 mushrooms (cut in half)
4 slices sweet potato (very thinly sliced)
Vegetable oil (for deep-frying)
Nisshin Tempura Batter
200ml iced water

Dipping sauce

3 tbsp Obento Soy Sauce
2 tbsp Obento Mirin
2 tbsp dashi or water

To Serve

Daikon (white radish, grated)




Steps:
  1. 1. Make the batter by mixing half a packet of tempura batter with 200ml iced water and whisking gently leaving the batter lumpy.

    2. Heat the oil to about 180°C, then dredge ingredients one by one in dry Nisshin Tempura batter flour, then into the batter and fry till golden brown.

    3. Then, prepare dipping sauce by combining all three ingredients in a bowl. Serve tempura with dipping sauce and grated daikon on the side. When eating tempura, mix the grated daikon into the tempura dipping sauce, and take the dipping sauce bowl in hand, quickly dipping the tempura in the mixture before eating.


asianinspirations.com.au
www.facebook.com/AsianInspirations
Tempura

Tempura

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

Portuguese in origin, tempura has now become one of Japan's signature dishes. Three golden rules to remember while preparing tempura: always use fresh ingredients of prime quality, keep the oil at a constant temperature and always use 'lumpy' batter.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: AppetiserMain
Cook Method: Deep-Fry
Cuisine: Japanese
Ingredients

8 large prawns (scored along the length to prevent curling)
8 asparagus (woody end removed)
1 carrot (peeled and cut into thick julienne strips)
1 red capsicum (deseeded and cut into strips)
4 mushrooms (cut in half)
4 slices sweet potato (very thinly sliced)
Vegetable oil (for deep-frying)
Nisshin Tempura Batter
200ml iced water

Dipping sauce

3 tbsp Obento Soy Sauce
2 tbsp Obento Mirin
2 tbsp dashi or water

To Serve

Daikon (white radish, grated)

Instructions
  1. 1. Make the batter by mixing half a packet of tempura batter with 200ml iced water and whisking gently leaving the batter lumpy.

    2. Heat the oil to about 180°C, then dredge ingredients one by one in dry Nisshin Tempura batter flour, then into the batter and fry till golden brown.

    3. Then, prepare dipping sauce by combining all three ingredients in a bowl. Serve tempura with dipping sauce and grated daikon on the side. When eating tempura, mix the grated daikon into the tempura dipping sauce, and take the dipping sauce bowl in hand, quickly dipping the tempura in the mixture before eating.

You May Also Like

Japanese Jelly Flower Pots

Japanese Jelly Flower Pots

Asian Soup Accompaniments

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic