Tempura

[Inuyasha-sama]

Shrimp tempura is one of my favorite Japanese dishes!

Could anyone teach me how to make them?!:wave:

[Dont Hesitate & Go]

Rawrg! I love shrimp tempura! And Chicken tempura!


I wish I knew how to make them *sniff*

[Hiroyuki Nagashima]

Tempura
Basic Recipes
http://www.bob-an.com/recipe/dailyjc/basic/tempra/tempra.html
http://www.japan-guide.com/r/e106.html
http://kcc.fc2web.com/rcp/tempura.htm

I like tempura ice cream.:cool:

[changedonrequest]

You might want to try adding one teaspoon of rice vinegar into the tenpura batter when mixing it. It helps to keep the batter crispier longer after it has been fried.

[osias]

Tempura
Basic Recipes
http://www.bob-an.com/recipe/dailyjc/basic/tempra/tempra.html
http://www.japan-guide.com/r/e106.html
http://kcc.fc2web.com/rcp/tempura.htm
I like tempura ice cream.:cool:
Tempura ice cream? What's that? Tempura with ice cream inside?

[bezz]

Could anyone teach me how to make them?!:wave:Related post (http://www.jref.com/forum/showpost.php?p=93903)

http://web-jpn.org/kidsweb/japan/image/housing3.jpg
related thread (http://www.jref.com/forum/showthread.php?t=13062)

[Hiroyuki Nagashima]

Tempura ice cream? What's that? Tempura with ice cream inside?

I make ice cream a sandwich with bread and fry it.
Tempura ice cream recipe:relief:
The outside is crunchy
The inside is cold and is delicious
http://plaza.rakuten.co.jp/caffekitchen/5003

A method other than it
I make it a sandwich in sponge cake.
http://ecorient.co.jp/cgi/bbbs/messages01/1126926793.htm

[kirei_na_me]

Yum. Tempura ice cream.

The nicest Chinese restaurant in my hometown makes delicious "fried" ice cream. It's soooooooo heavenly. I wish I had some now...

I think a key to making good tempura is to use really cold water for the batter...and make sure that oil is HOT before you cook!

[osias]

I make ice cream a sandwich with bread and fry it.
Tempura ice cream recipe:relief:
The outside is crunchy
The inside is cold and is delicious
http://plaza.rakuten.co.jp/caffekitchen/5003
A method other than it
I make it a sandwich in sponge cake.
http://ecorient.co.jp/cgi/bbbs/messages01/1126926793.htm
Thank you, that looks yummy!:cool:

[bezz]

Yum. Tempura ice cream.Ice cream tempura was invented at Tsunahachi (http://www.tsunahachi.com/) restaurant.

Tsunahachi (http://www.tunahachi.co.jp/) (est. 1924)
3-31-8 Shinjuku, Shinjuku-ku, Tokyo 160-0022 Japan
phone: +81(3)3352-1012

[Petenshber]

When i make tempura I like to substitute half of the flour with rice flour, i think my favorite things for tempura are onions, egg plants and shrimp.

[ricecake]

I would like to add ..... mushroom,zuchini,yam,and pumpkin

[Hiroyuki Nagashima]

Tempura of asparagus is delicious, too.:cool:
"Camembert and ham" tempura.
http://www.seijoishii.co.jp/dokuhon/recipe/02cheese3.html
(Web Translation)
http://www.excite.co.jp/world/english/web/

[denmaakujindesu]

One of my friends made trout tempura at a party he held after he had been to Japan. He is already a cook, and he was in Japan to experience the japanese way of making teppanyaki. He already works at one of the few teppanyaki restaurants here in Copenhagen.

But the Trout tempura was wonderful!!:relief:

[nurizeko]

Tempura kept me sane in Japan durring those times when I was overwhelmed by the more exotic Japanese tastes.

Once you try Tempura, you relise how battered western fast food tastes like dog s*** in comparrison.

Sorry, but its true!. :(

If I had the choice between Tempura and a burger, I'de take the Tempura.

Talking of which, new Japanese resturaunt in town, its only fair I visit upon it my patronage. :p

[misa.j]

You don't see this in recipes very often, but I find adding sesame oil to vegetable oil makes tempura very aromatic and crispy.

I love grated raddish in my Tentsuyu(dipping sauce), it helps your stomach to digest deep-fried food more easily, too.

[bezz]

You don't see this in recipes very often, but I find adding sesame oil to vegetable oil makes tempura very aromatic and crispyMentioned in a past post (http://www.jref.com/forum/showpost.php?p=69932) as,Actually, sesame oil is used for some traditional Tokyo style tempura.http://www.seifun.or.jp/topics/basket/image/tenpura.jpg

[nurizeko]

Shrimp tempura was pretty nice, though I never ate the un-battered shelled tails.

I loved the beef/pork cutlet ones, with some of that brown vegetable sauce?.

And then this Mushy tempura, that was pretty nice.

Man I lvoe tempura, I know its not really very Japanese but who cares? I dont eat to fit in, I eat to enjoy. :blush:

[bezz]

Can't forget ten-don, tempura bowl.

http://www.gohanmuseum.com/recipe/imgs/img000120.jpg

[Alnobak]

Hi everyone.
It is my first participation in this forum.
Yoroshiku onegai shimasu.
I have problem keeping my tempura crispy.
Any tips?　
Thank you。ありがとうございまうす。

[leonmarino]

Hello Alnobak and welcome to JREF!! Bienvenu!! (Right?)

Anyways, if you fry your tempura twice it'll be more crispy. The first time on a lower temperature, take them out and absorb the oil from the tempura with some paper towels, and the second time on normal temperature. (tempurature?)

Good luck!! :cool:

[Alnobak]

Hello Alnobak and welcome to JREF!! Bienvenu!! (Right?)
Anyways, if you fry your tempura twice it'll be more crispy. The first time on a lower temperature, take them out and absorb the oil from the tempura with some paper towels, and the second time on normal temperature. (tempurature?)
Good luck!! :cool:

Thank you LeonMarino! Next time, I will try this method!:-)

[Hiroyuki Nagashima]

A method to make tempura crispy
Materials of coating
Basics (wheat, cold water, an egg)
I put cold beer in it
:cool:

In addition,
When I make coating materials, I do not stir it well
Because.
When I mix it well,
Because gluten appears from wheat,
When I fried it, tempura grows not crispy.:p

http://kurashi.hi-ho.ne.jp/life/date/ryori/chouri/c_47.html

[Broken Rose Ren]

Yum! Tempura is teh best. I really wanna try tempura icecream, it looks delicious. Sorta like french toast.

[ralian]

A method to make tempura crispy
Materials of coating
Basics (wheat, cold water, an egg)
I put cold beer in it
:cool:
Use beer instead of cold water!
What an idea.
I should try next time.
Thank you Nagashima san.
ビールで作ってみます。:cool:

[Hiroyuki Nagashima]

Yum! Tempura is teh best. I really wanna try tempura icecream, it looks delicious. Sorta like french toast.
Tempura of a banana seems to be delicious, too.:relief:

KONAYA
Tempura and curry udon of a banana

http://www.maruhiru.com/intropage/konaya/konaya.htm

[Reiku]

Tempura'd bananas are my favorite.
I love making it, but I rarely do because the kitchen looks like WWIII afterwards. An interesting quote from the last time I made tempura:
"It's not tempura if you don't have third degree burns!"
It took weeks for my beard to grow back where the hot oil splashed it... :relief:

[leonmarino]

Beer, banana.. What wonderful recipes!!:cool:

[leonmarino]

I prefer eating tempura. Could you please not get off-topic.

[bezz]

Kakiage is mixed tempura of shredded vegetables such as carrot, burdock and so forth. Dried sakura-ebi (http://www.pref.shizuoka.jp/kikaku/ki-20/english/pride/foods/sakura_ebi.htm) shrimps or scallop flakes go very fine too.

The very first tempura bowl was actually served in kakiagedon form at Hashizen in Shimbashi; unfortunately the restaurant closed down a few years ago (1831-2002.)

http://www.nhk.or.jp/radiodir/wakuwaku/recipi/05_06/6_20.jpg

[bezz]

The most popular fish for tempura is, whiting (sillago) fish.

http://www.jf-net.ne.jp/jf-net/syun/sakana/kisu/img/syun_kisu.jpg

[bezz]

Chicken tempura is not very popular in Japan, partly because wide variety of seafood available there ready to get fried. It remains local specialty of Oita (http://www.we-love-oita.or.jp/kankou/english/).

http://www.city.oita.oita.jp/contents/7D2DA12C/other/7D2DA12C2.jpg

[Supervin]

Hmm, I never really found traditional tempura that tasty, though I love all other popular Japanese dishes. I'll give chicken tempura a try.

[Hiroyuki Nagashima]

Tempura of vegetables is delicious.
At a buckwheat noodle shop of Nagano,
I attach vegetables tempura to Mattucha- salt (powdered green tea salt) and eat.
It is the most delicious.

buckwheat noodle shop
"MIYUKI" "KITAZAWA"
It is the well-known store where a buckwheat noodle shop hid in.
place:Toyotamura, Shimominochi-gun, Nagano Wakui
http://www.1-light.com/sobashop.htm#sobashop5

[Supervin]

Interesting. Hopefully I can find other varieties of tempura that I can try.

[o0littlehands0o]

hm...trying to figure out what tampura is......ooo, recipeee~~ thx~ :bow:

[bezz]

The most popular fish for tempura is, whiting (sillago) fish.Conger eel, dragonet, goby and smelt are also the best for tempura.

http://www.jf-net.ne.jp/jf-net/syun/recipedb/data/863/663.jpg
smelt fritter

[miki78]

Is it true they do tempura with vegetables?

[epigene]

Is it true they do tempura with vegetables?
Oh, yes! A typical plate of tempura served at a restaurant is 80% vegetables (such as eggplant, sweet pepper, mushroom, etc.) and a couple of shrimp or fish pieces.

There is also vegetable-only tempura called "shojin-age."

[miki78]

Great ^^ thankyou i'm gonna look that up ^^ it sounds really taisty and as i can't cook i'm convincing my mom also lol

I gotta try it you know there is also a paint by that name but it is spelt a bit diffrent lol

[bezz]

The very first tempura bowl was actually served in kakiagedon form at Hashizen in Shimbashi; unfortunately the restaurant closed down a few years ago (1831-2002.)Kakiage bowl with just salt instead of soy-based sauce is called "tembara."

http://www.komenet.jp/recipe/recipeimg/ss-116.jpg

[bezz]

A typical plate of tempura served at a restaurant is 80% vegetables (such as eggplant, sweet pepper, mushroom, etc.) and a couple of shrimp or fish pieces.

There is also vegetable-only tempura called "shojin-age."Other popular ingredients are: sweet potato, pumpkin, lotus root, bell pepper, okra, shiitake/maitake/shimeji mushrooms, perilla leaf, spikenard leaf, aralia tree bud, butterbur sprout

Oddballs: stringbeans, zucchini, fig

[bezz]

Isobe-age is tempura with green nori seaweed powder mixed in the batter.
Purple perilla leaf powder instead of nori, is used in yukari-age.

[LarsTheo]

I also make tempura with a beer batter. Using part rice flour helps in making it crispier. My favorite vegetables for tempura are turnips and parsnips, and I don't normally like turnips. I slice them thin, and they stay crunchy and have a nice bite to them. I should try okra, since it is my favorite vegetable. I've only fried okra with a cornmeal batter, and I sliced the okra, either lengthwise or into rounds. Do you tempura okra whole or cut? I like bell pepper tempura also.

[LarsTheo]

I'm trying to find a new dipping sauce for tempura. The last one I used was mostly Ponzu.

[ddrrll89]

I'm trying to find a new dipping sauce for tempura. The last one I used was mostly Ponzu.
The sauce you use for your cha soba (cold) is the same as the tempura dipping sauce I believe. Just serve it hot, with grated radish and ginger. The base of the sauce is dashi stock. I'll post again when I find a recipe.

[Hirozono]

I think avocado tempura is really great :D

[Dogen Z]

More and more articles about Japanese cooking have recently appeared in major newspapers like the Wall Street Journal, New York Times, and The Financial Times. This may be due to the Michelin Guide's designation of so many 3 star restaurants in Tokyo.

The Washington Post is also in on this trend and had this interesting restaurant review/tempura article at its online publication.

http://www.washingtonpost.com/wp-dyn/content/article/2009/10/23/AR2009102301967.html

[Dogen Z]

One vegetable tempura that I'm surprised I like, since I'm not that keen on yaki imo, is sweet potato tempura. Somehow the soft sweet inner part and crispy outer coating make a great combination.

http://www.asianfoodgrocer.com/images/recipes/sweet-potato-tempura.jpg