Tempura (Fried Shrimp Flour)

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Tempura is a popular Japanese dish that consists of deep-fried battered seafood, vegetables, or other ingredients. While shrimp is one of the most well-known tempura items, the Japanese enjoy a wide variety of ingredients for tempura, including lotus roots (renkon) and fukinoto (butterbur sprouts). Here’s an overview of tempura and how it can be made with these unique ingredients:

Tempura Overview:

• Tempura is characterized by its light and crispy batter, achieved by using a mixture of wheat flour, ice-cold water, and sometimes other ingredients like egg or starch.
• The batter is traditionally mixed very briefly to create a lumpy and uneven texture, which adds to the crispiness when fried.
• Tempura is typically deep-fried in vegetable oil or a blend of sesame oil and vegetable oil until it becomes golden brown and crispy.
• The dish is often served with a dipping sauce called “tempura sauce” or “tentsuyu,” which is made from dashi (Japanese stock), soy sauce, mirin (sweet rice wine), and sometimes grated daikon radish and ginger.
• Tempura can include various ingredients, such as seafood (shrimp, squid, fish), vegetables (like lotus root and fukinoto), and even mushrooms, sweet potatoes, or pumpkin.

Lotus Root Tempura (Renkon Tempura):

• Lotus root (renkon) is a popular vegetable for tempura in Japan due to its unique texture and ability to hold up well to frying.
• To prepare lotus root tempura, the lotus root is peeled, sliced into thin rounds, and then blanched briefly to remove excess starch and soften it slightly.
• The lotus root slices are then coated in the tempura batter and deep-fried until they turn golden and crispy.
• Lotus root tempura has a crunchy texture and a subtly sweet and earthy flavor.

Fukinoto Tempura (Butterbur Sprout Tempura):

• Fukinoto, also known as butterbur sprouts, are a seasonal delicacy in Japan, and they are often used for tempura during their peak season in spring.
• To prepare fukinoto tempura, the young butterbur sprouts are cleaned, and any tough parts are trimmed off.
• The cleaned fukinoto are then dipped in the tempura batter and deep-fried until they become crisp and tender.
• Fukinoto tempura has a unique, slightly bitter flavor that pairs well with the light and crispy tempura batter.

Serving:

• Tempura is typically served hot and immediately after frying. It is often arranged on a plate or served in a bamboo basket (called a “zaru”).
• Tempura is commonly enjoyed as an appetizer, side dish, or part of a larger meal. It can also be served as tempura donburi (tempura rice bowl) or tempura udon (tempura served with udon noodles).
• When serving tempura, it’s common to provide individual dipping bowls for each diner to dip the tempura pieces into tentsuyu (tempura sauce).

Tempura is a beloved and versatile dish in Japanese cuisine, offering a delightful contrast of textures and flavors. Whether made with shrimp, vegetables, or other unique ingredients like lotus root and fukinoto, tempura is a delicious and satisfying culinary experience enjoyed by many.