Exquisite Homemade Tempura- Japanese home cooking class in Tokyo

Here's how to make delicious tempura with a crispy texture at home without using store-bought tempura flour. By mastering key points such as the batter recipe, dusting flour, oil type and quantity, and temperature, anyone can fry tempura successfully without fail.

Home made tempura- Japanese home cooking class in Tokyo

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Tempura（4servings）

Ingredients

• 90g regular flour＋1 tsp baking powder

• 180ml chilled water

• 1 egg yolk

• Shitake,Pumpkin, eggplant, shrimp, fish,etc.

• Vegetable oil

Preparation

1. Chill 180ml water in the refrigerator → Chilling suppresses gluten formation, increasing crispiness

2. Pumpkin: Cut into thick slices (they shrink when fried)
Eggplant: Remove stem, halve, cut 2-3mm thick slices from 7/10 of the way down, cut in half, spread and press firmly with thumb → ensures even cooking
Shiso leaves: Soak in water to crisp them up

ⒶBatter and Frying Method for Crispy Tempura

1. Heat oil: Fill pot to about 6/10 with oil, heat on medium

2. In a bowl, mix egg yolk →Add water → gradually add flour (Divide into two)→ mix gently (don't overmix to avoid chewy texture)with a whisk

A guest from Poland is preparing shrimp. In our class, we emphasize that preparing shrimp is a crucial process for ensuring both deliciousness and safety. We provide a detailed explanation of this important procedure and invite our guests to actively participate in the cooking process.- Japanese home cooking class in Tokyo

ⒷDusting

Dust ingredients with flour, brush off excess
For shiso leaves, dust only the back

Deep Frying

・Coat the ingredients with flour（Ⓑ), then dip them in tempura batter before frying

(Ⓐ).

・Start by frying the vegetables first.

・Fry at 170°C (338°F). Test oil temperature by dropping batter; it should sink and immediately rise.

Signs to determine when tempura is done frying

1. Color: The surface of the batter solidifies and turns light brown.

2. Bubbles: At first, large bubbles vigorously emerge, but as the tempura cooks, the bubbles become smaller.

   How to make tempura depping sauce (tentusuyu)

   Ingredients

   • 200ml (6.8 fl oz) dashi stock

   • 50ml (1.7 fl oz) mirin

   • 50ml (1.7 fl oz) soy sauce

   Instructions:

   1. In a small saucepan, combine the dashi stock, mirin, and soy sauce.

   2. PlacePlace the saucepan over medium heat.

   3. Bring the mixture to a gentle boil, stirring occasionally.4.Once it reaches a boil, immediately remove the saucepan from the heat.

   4. Allow the sauce to cool slightly before serving.

   Serve the tempura dipping sauce in small individual bowls alongside your freshly fried tempura.

   Note: This sauce can be stored in an airtight container in the refrigerator for up to 3 days.

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