how do you make tempura like the ones that can be found in japanese restaurants?..mine always sucks...help!!!!

Answer 1

Here's a recipe from my cook book, given to me by the Japanese cooking professor at SRJC in Santa Rosa, Ca.

Tempura Batter
David Herzog

2 c. all purpose flour, sifted
3 egg yolks
2 c. ice water, strained (no ice in the water)

Sift the flour 3 times. Combine the egg yolks and ice water in a large bowl until well blended. Add the flour gradually, stirring and turning the mixture from the bottom with a spoon. Do not over mix. The flour should be visible on the top or, the batter will become gummy. Keep the batter over ice while dipping and frying.
Cold beer may be substituted for water if you like. Makes 4 ½ cups batter.



Tempura Fry

1 bunch green onions, cleaned
1 lb. fresh broccoli, cut into spears with florettes
1 lb. mushrooms
1 lb. zucchini, sliced ¼” thick
1 lb. sweet potato or yam, sliced ¼” thick
1 lb. large shrimp, cleaned, peeled, and deveined (leave the tails on)
1 lb. fish (I like Salmon), cut into bite sized pieces
2 qt. vegetable oil

Clean, and ice fish and shrimp, dry well. Prepare vegetables and dry well. Heat oil to 375o in a 12”, deep Dutch oven. Test the temperature by dropping a little batter into the oil. When it
bubbles and fries in 2 minutes, to a golden brown, the oil is hot enough for cooking.
Dip the vegis and fish into the batter and let excess drip off. Carefully place into oil and fry 3 to 3 minutes until light brown,
not quite golden. Only place 4 to 6 pieces at a time in the oil so, the temperature does not get to cool. Serve hot with ½ cup soy sauce, 1 Tbs. rice vinegar, and 1 Tbs. sugar mixed together for a dipping sauce. Serves 6

Answer 2

1) Use rice flour, carbonated water & only the egg white. The egg yolk has fat which acts as a magnet for the oil.

2) Just blend ingredients. Do not over beat.

The batter in this recipe can be used for veggies, shrimp, etc.

Shiso Tempura

1 cup rice flour
1/2 quart cold soda water
1 dozen shucked Maryland oysters
12 shiso leaves
Salt
1 head red leaf lettuce
1 tablespoon chopped Japanese pickled plum, umeboshi

Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved. Wrap each oyster with shiso leaf and skewer. Dip each one in the batter and deep fry at 400 degrees until golden brown.

Copyright, 2000, Ming Tsai, All Rights Reserved
Show: East Meets West With Ming Tsai
Episode: Oysters 5 Ways

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10696,00.html

Answer 3

1 c. cold water, 1 egg, 1 c. flour
Measure flour in a bowl and add COLD water. Stir slightly until flour is lumpy. (Do no mix too well.) Add a cold egg. Stir slightly, but do not mix well. Batter must be cold at all times. Too much mixing or warm batter will make it doughy.
The important part is to keep it cold. I put mine in the fridge for at least 20 min. before I use it. I laso mix in a stainless steel bowl and place in a bowl of ice while dipping veggies. keeps it cold and then it is crispier and yummier!!

Answer 4

I just use beer batter..the recipe couldn't be simpler

equal amounts of beer and flour.

Example:

1 cup flour
1 cup cold beer..(I use dark beer, but just use what you like to drink)

Whisk until smooth. Dip in your fish or vegetables and shake off excess. Deep fry until golden brown and drain on cooling rack or paper towels..

Answer 5

basic as 375soda water and 1 cup of corn flour mix together make sure that the water is chilled and when u cook with it be quick and make sure the oil is hot