Tempura batter, used to coat fish, seafood, or vegetables before frying, is one of the secrets behind this popular Japanese dish. Prepared just before cooking, it ensures a light, airy texture that becomes wonderfully crispy when immersed in hot oil. Tempura is served hot, often accompanied by a dipping sauce that is slightly sweet and salty, perfectly balancing the richness of the fry. This dish is appreciated not only for its crunchy texture but also for its delicate flavor, allowing the ingredients to shine without being overwhelming. A true Japanese delight, ideal for a refined culinary experience.
Ingredients
(for 2 people as a main course or 4 as an appetizer):
100g Japanese tempura flour
1 egg (optional)
150 ml ice-cold sparkling water
Neutral oil for frying
Preparation of tempura batter:
Beat the whole egg and add the ice-cold sparkling water. Add the flour and mix well.
Add a pinch of salt.
The mixture should be smooth, without any lumps. If the batter doesn’t adhere to your ingredients before frying, lightly dust them in rice flour before dipping them into the batter.
Heat the oil to 170-180°C. Fry the vegetables, turning them gently with chopsticks until the bubbles disappear and the vegetables are golden brown. The cooking time will vary from 1 to 2 minutes, depending on the size of the items being fried.
Drain the tempura on paper towels. Serve hot, dipping them into a special broth or delicious sauces for added flavor.
