Tempura
By Chikako Shimobayashi
Tempura
is one of the traditional Japanese dishes. It is loved by almost
all Japanese. I don't know any Japanese who doesn't like it. Tempura
is made at home as a daily dish and served on formal occasions as
well. At temples or at restaurants for Shozin Ryouri, or in a-lunch
box, you see it everywhere. Tempura lovers are not limited to Japanese.
It is now loved by people who come to Japan from all over the world.
The
origin of tempura goes back to the latter Edo period. It was sold
in stalls on the streets. The first tempura store opened at the
end of the Edo era. One hundred years later, we have many good restaurants
serving it.
One
of the famous ones in Okayama is Takahashi, which located in Kyoumachi
along Edogawa. Another one is Otatsu in Kasaoka, which will serve
you fresh fish tempura caught in the Seto Inland Sea.
As
for ingredients, seasonal vegetables are often used. Onions, Parsley,
carrots are good in spring, and lotus, green pepper, Shiso, and
eggplants are nice in summer. Sweet potatoes, and shiitake, Japanese
mushroom, are good in fall. Shrimp, squad, white meat fish and chicken
are also very good for Tempura.
Now,
let me tell you how to make it. First, cut the ingredients. Second,
mix flour, water, and salt in a bowl. Third, dip the ingredients
in the battered flour. Fourth, fry them in oil. Tempura is usually
served with Tentsuyu, a special sauce, ground radish and ginger,
or sometimes with salt and a piece of lemon.
Also,
there are some tips to make good Tempura.
1.
Use special flour for Tempura
2.
Use cold water when you mix the flour in order to make crunchy one.
3.
When you fry it, don't put too many ingredients in at the same time.
The oil temperature should be kept at 180 to 200 degree Celsius.
If
you keep these tips in your mind, you can make very good Tempura
at your home. Please give it a try. It is very easy to make. Have
a wonderful cooking time and enjoy eating it.
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