|
 Note
from Cheri:
A Japanese classic, tempura consists of foods that are
battered and deep fried. Using your fondue pot, you
can make a wonderful dinner that's cooked and served
right at the table.
Tempura is limited only by your imagination. Traditional
foods included a variety of vegetables and seafood such
as shrimp or scallops, but don't be afraid to experiement
and such western staples as chicken or even cubes of
beef.
 The
fried food can then be dipped in a traditional Japanese
dipping sauce (recipe link below) or dipped in salt.
In Japan you will often be served salt that's mixed
with various seasonings. You can do this at home by
using coarse sea salt and mixing in curry powder, hot
chiles or paprika to taste. In Japan each plate has
tiny piles of the various seasoned salts on it.
 It
is very important to make your batter just before frying,
so make sure the oil is hot first. Always sift
your flour first and use ice water. Stir only enough
to mix the batter, for if you over-beat the batter you
will develop the gluten in the flour and it won't work
properly. Tempura batter should be lumpy.
Test to make sure the oil is hot enough before frying
your foods. To do this, drop a drop of batter into the
oil, if the drop quickly floats to the surface, the
oil is hot enough. If it takes its time in floating,
let the oil heat longer. Cut food for frying into bite
sized pieces. Below are some photos showing how to cut
Japanese eggplant for tempura.
If desired, you can cut fancy little stars in your
mushrooms caps. While this is not necessary, it is traditional
in Japan. The photos below will show you how.
Cutting small slits along the under curve of a peeled
shrimp will keep the shrimp from curling while it cooks.
The photo below will show you how.
Below are some of our favorite foods for tempura.
Feel free to use your imgaination and add your own.
- Shrimp
- Scallops
- Calamari
- Chicken Breast Cubes
- Steak Cubes
- Mushrooms
- Asparagus
- Japanese Eggplant
- Green Beans
- Squash
To cook tempura, spear a piece of food on a bamboo skewer
or fondue fork, dip into the batter cup, then deep fry
it in the oil filled fondue pot. The length of cooking
time depends on what is being cooked. Seafood will take
less time (2-3 minutes) than chicken or most vegetables.
4-5 minutes will usually be the most time you'll need
to leave anything cook.
Like most fondue meals, tempura provides a relaxed,
slow, social dinner. People cook, eat and converse.
What better way to spend an evening?
Batter should be enough for 4 people
|
