Home-Style Tempura

Introduce

Chef :

Hiroko Liston

Home-Style Tempura

Home style Tempura is easy to cook and won’t cost much. My favourite Tempura is 'beans', but when I was a little girl, I loved 'sweet potato' the best!

Ingredient

Cooking instructions

* Step 1

Heat oil to 170°C to 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying.

* Step 2

Dip the pieces into Tempura Batter and slide them into the oil. Do not fry too many at once.

* Step 3

When the pieces are small such as beans, carrot or onion, fry the pieces in small bunches.

* Step 4

Turn them over a few times. When they are cooked and the batter is light golden and crispy, take them out and lay them on a rack to drain the oil.

* Step 5

Place a sheet of paper on a plate and arrange the Tempura so it presents well. The paper helps soak up any excess oil and makes the dish look nice.

* Step 6

Serve with Tentsuyu (Tempura Dipping Sauce). *It is often served with grated Daikon radish and grated Ginger to add extra flavour to the Tentsuyu dipping sauce. Sometimes Tempura are served with salt & spices

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