All the essential qualities of Japanese cooking are reflected in the preparation of Tempura. Tempura uses fresh ingredients and exquisite presentation. Tempura is a fried food that is light and fresh tasting, certainly not greasy. Buy tempura in our online shop.
Tempura and Japanese tempura recipes
The sixteenth century saw the introduction of tempura to Japan. But tempura, like many imported ideas, gradually adapted itself to Japanese tastes. By the late nineteenth century tempura was a popular fast food in Tokyo, sold from stalls, today’s modern tempura is made by deep-frying vegetables, fish and shellfish. Call the team on 01743 741169 or shop online. Why not visit our restaurants and experience many delicious tempura dishes.
To achieve consistency, the tempura batter is made up in small batches immediately before it’s required. Each batch must be discarded when it starts to settle. The vegetables and seafood are cut, washed, dried, and dipped in the batter to give them a thin, almost transparent coating. After this they’re dropped one at a time into the hot tempura oil. The final product is perfect tempura; crisp, golden brown, hot and delicious.
A few tempura restaurants offer variations on the basic recipe, adding extra ingredients to the batter to change the texture or flavor.
Mount Fuji tempura tip: add chopped noodles to the batter for a rougher and crispier coating!
The first rule of eating tempura is to get it while it’s hot. Make every effort to eat your tempura as hot as possible. When you use the dipping sauce, always dip the tempura quickly and avoid a lengthy soaking. Add a small amount of grated radish to the sauce which can be mixed in. Some tempura fans just a bit of salt or lemon for seasoning.
- Ajinomoto Tempura Oil (code 5335)
- Tempurako/cutlet coat flour (from 5334)
- 4 shrimps (or prawns/king prawns) and 4 sillago fish (any fish will do)
- 2 small eggplants, 4 mushrooms, 1/4 pumpkin (any vegetables)
- Ninben tsuyu no moto (code 5217)
- Without removing skin of the eggplant, cut off the tip , cut lengthwise and the cut into strips
- Wash the mushrooms:
- Remove the seeds of the pumpkin and then peel the skin. Cut into bite size pieces.
- Remove the shrimps shell, head and spine.
- Remove the fishes skin and bones. Cut into bite size pieces.
- Dipping sauce: Mix Ninben tsuyu no moto and double the quantity of water and warm it up before you serve.
- Mix the Ninben tsuyu no moto with double the quantity of water
- Warm it up before you serve.
- Mix Tempurako/cutlet coat flour (100g) and water (160ml) to make the batter.
- Mix until it gets a smooth texture.
- In a heavy pan or skillet, fill the pan to about 75% capacity with Ajinomoto Tempura oil.
- Heat oil to 160-180°c.
- Fry the harder vegetables first. Avoid using too much batter
- Do not put too many pieces into the pan at one time. Keep it half full as this will help to maintain the temperature.
- When the outer edges look cooked, turn over. Repeat twice.
- Remove completed tempra and place on a rack to drain the excess oil.
- Remember to cook vegetables first, then the seafood.
- Before dipping fish in batter, dust with flour. Hold shrimp and fish by the
tail when dipping.
- Turn over as each piece floats to the top. Small bubbles will form at this time.
- Remove to a rack.
- Do not over-cook.
TEMPURA can be served either in individual portions or on a large platter.
Serve with a selection of your favourite dipping sauces.
Mount Fuji Tip: Mix some soy with a little wasabi paste for a firery refreshing sauce. Buy some here.