Tempura: cooking recipe for choice

Tempura is one of the favorite dishes of the Japanese. It is a fish or seafood in batter, fried in oil. It is believed that the dish in Japan appeared for the first time in the XV century, thanks to foreigners. Today tempura (recipes will be given below) in the menu as the most fashionable establishments, and simple, cheap stalls under a canopy.

Here are presented various options and recipes, including rolls. Choose at your own discretion and enjoy.

Tempura. The recipe is classic (first)

Ingredients: fish fillet (sea fish, 300 g), dessert wine (2 tablespoons), three eggs (only proteins will be needed), wheat flour (25-35 g), rice flour (10-15 g), Bulgarian sweet pepper , Celery (root), soybean oil (for frying, 80-100 gr).

Sauce. Dessert wine (70-80 gr), ginger ground (add to taste), soy sauce (30-35 gr), radish, glass of water, greens. Salt in the preparation is not used, you can add it at your own discretion.

Preparation. Mix both kinds of flour, protein, whipped with water and wine. We get the claret. Now cut the fillet into thin strips (1.5-2 cm). Onion cut into rings, pepper - straw (as well as fish), celery - cubes. All in turn we dip into the batter and fry.

Now turn the sauce. Ginger cook a minute in wine, add chopped greens and soy sauce. We rub the radish and add it after the sauce has cooled. The sauce is served separately from the main course.

Tempura. The recipe is classic (second)

Ingredients: shrimps peeled (large, with tails, 120-140 gr), nori seaweed (dry, 55-60 gr), seafood (squid and fish, 190-220 gr), vegetables (assorted lotus (root needed), zucchini (90-100 ml), Pak-choi (cabbage, 100-120 gr), sesame and soy sauce (at your discretion) Dough: egg, water (glass), flour (two types: corn and Wheat, 75-80 gr each), salt to taste.

Preparation. Shrimp my and spread on a towel to dry. We cut the leaves of the nori into stripes. Each strip is wrapped with a tail of shrimp and fastened, wetting with water. We clean, wash squid and cut them with rings. We chop the fish (fillets). We cook the dough. Beat eggs with water, add both types of flour and whisk again. Fry, loading the dough into the fish first, then vegetables (in turn, two minutes, in the same oil).

We make a dish. Lay out first leaves of Pak-choi, then tempura. Vegetable mixture and sauce served in separate containers (bowls, saucers).

Tempura. Roll (recipe 3)

Ingredients: nori sheet, crabs (can be replaced with crab sticks, 70-80 gr), cucumber (medium size, without bitterness), salmon (raw, 40-60 g), Tempura powder (sold in stores, can be replaced with corn flour With wheat, 35 g each), egg, oil for frying, water, mayonnaise.

Preparation. We prepare the batter. Mix the "Tempura" powder, eggs and a little water. Beat.

Cut the cucumber into a straw and put it on a napkin (moisture must be removed). We cut the nori in half. We spread on the half of the layers dried cucumber, then - crabs, then - salmon. Squeeze a little mayonnaise along the fish (as one option - add a little cheese). Roll tightly fold, roll in flour, then in batter and fry. We repeat the whole procedure with the second half of the nori. Tempura rolls are soft and delicious. Finished cooled rolls are cut along into pieces and watered with sauce.

In Japanese cuisine, seafood is often used in raw form. Sushi is no exception. But tempura can quite compare with sushi (especially tempura-rolls). The main difference between them is that the tempura undergoes thermal processing (ideally - fryers), and there is no sushi. One more, very important point: in the given recipes the minimum of oil used for frying is given. Here the old saying is appropriate: "Do not spoil the porridge with honey". Tempura (the recipe can be changed, keeping the basics) will be much tastier and rosy, if you use more oil. The main thing, do not forget to let it drain off after frying. Bon Appetit!