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Tempura

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Inuyasha-sama

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Shrimp tempura is one of my favorite Japanese dishes!

Could anyone teach me how to make them?!
 
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.
 
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!
 
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.
 
Trout tempura

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!!
 
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.
 
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.
 
天麩羅

misa.j said:
You don't see this in recipes very often, but I find adding sesame oil to vegetable oil makes tempura very aromatic and crispy
Click to expand...
Mentioned in a past post as,
kirei_na_me said:
Actually, sesame oil is used for some traditional Tokyo style tempura.
Click to expand...
 
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.
 
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。
 
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!!
 

Thank you LeonMarino! Next time, I will try this method!
 
Yum! Tempura is teh best. I really wanna try tempura icecream, it looks delicious. Sorta like french toast.
 
Hiroyuki Nagashima said:
A method to make tempura crispy
Materials of coating
Basics (wheat, cold water, an egg)
I put cold beer in it
Click to expand...
Use beer instead of cold water!
What an idea.
I should try next time.
Thank you Nagashima san.
ﾆ池ﾂーﾆ停?ｹ窶堙?催ｬ窶堙≫?堙??堙昶?堙懌?堋ｷﾂ。
 
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