Menu
Tempura is a popular Japanese dish in which the ingredients (usually vegetables and seafood) are lightly battered and deep fried.
It looks very simple dish (appetizer or main), but the tricky part is how to make it light and crispy.
Originally, the Tempura batter is made with chilled flour (protein percentage of 10% or less), egg and ICE-COLD water to achieve the crispy result.
Replace ice-cold water with ICE-COLD Fermento beer “Weizen Mistral” instead. It makes the crust exactly right texture. Light and crispy!
One important thing. Keep everything CHILLED before cooking. The beer, flour, egg and even the ingredients should be cold till deep-frying in the hot oil. This temperature differences and the carbonation of the cold beer make the magic happen!
Once you know it, you can make delicious Tempura at home easily. Tempura can be a vegetarian, vegan dish. You can replace flour with rice flour
Step 1 – Prepare the shrimps:
– Peel off the outer shell and remove the vein runs right along the back of shrimp.
– Rinse the shrimp with cold water.
– Dry it well with a kitchen paper.
– Make a couple of slits on the belly-side and straighten them as much as possible.
– Cut the tip of the tail and clean the remain water with kitchen papier. (It will prevent from splatter in the oil)
– Dust the shrimp lightly with flour.
Step 2 – Prepare the vegetables:
– Cut / slice the vegetables in 5-6 cm long and 0.5-1cm thick.
– Make sure all the vegetables are dry.
– Dust the vegetables lightly with flour.
Step 3 – Heat up the vegetable oil:
The amount of oil is depending on the frying pot size.
As a rule of thumb, the oil should be at least 4-5 cm deep from the bottom of the pot.
Step 4 – Make the Tempura batter:
Mix beaten egg, flour and Fermento beer “Weizen Mistral“ in a mixing bowl.
Tip 1: Keep all the ingredients (Egg, flour, beer) very COLD.
Mix the mixture gently by tupping thebatter with the chopsticks.
Tip 2: Do not overmix! A few lumps of flour in the batter are fine.
Step 5 – Check the oil temperature:
Carefully drop a little tempura batter into the oil.
When it sinks down and pops up again within 2 seconds, it is ready. (160-170 degrees)
Keep this temperature all time.
Step 6 – Deep fry the Tempura:
Dip the ingredients (shrimp, vegetables) in Tempura batter lightly and deep fry in the oil.
Turn the ingredients regularly to ensure even cooking.
Tip 1: Do not overcrowd frying pot with ingredients. (Not more that ½ of oil surface covered)
Deep fry Tempura in batches.
Tip 2: Cooking time indication.
Hard ingredients (shrimp, sweet potato, green beans) — 2-3 minuets.
Soft ingredients (Shiitake mushroom) — 1-1.5 minuets.
Tip 3: Pick up crumbs in the oil between batches.
Step 7
As the tempura cook to evenly and crispy, transfer them to a wire rack or paper towels to drain the excess oil.
The Chef
I have been cooking and researching my home cook based Japanese dishes using the local products over a decade. Since I became a Sushi art design instructor (licensed byTokyo Sushi Academy), I started giving the various sushi and cooking workshops and organizing team building and private events.
I am interested in all types of fusion cuisine, as well as traditional and original cuisine. Japan has its own beer culture. Beer is the most popular alcoholic beverage in Japan for a long time. Beer and Japanese cuisine complement each other so well.
I was approached by Raffaele from Fermento to work on this project together. I am impressed by his passion for brewing his own beer and dedication to spread the word how joyful it is to discover the new taste.
Japanese
www.kakyoskitchen.com
Sushi & Japanese home cooking workshop, Team building/private cooking event.
Basel Country, Basel
Japanese cuisine
Japanese and Mediterranean
Beer on tap, fresh and light beer
Growing up in Japan where the food plays the essential part of our social, cultural and spiritual daily life, I was inspired by Japanese home-based cooking and sushi making from my childhood memories. My experience of living abroad for a long time made it clear the popularity of Japanese cuisine and diet. At the same time, I noticed that many people have the impression that making Japanese food is too difficult. I would love to show that’s not always the case and you can make your favourite Japanese dish at home too!
Wheat
Blonde/white, naturally cloudy.
5.5%
Refreshing, tangy and tart with mild exotic fruit flavours.
6 - 10°C
Weizen glass or white wine glass
Serve the Tempura while it’s still hot. Usually, Tempura is served with a dipping sauce or Ponzu (citrus-based sauce) together with grated Daikon radish and Japanese seven spices (Shichimi Togarashi).
Thanks to the beer, you can enjoy the crispy texture and taste of each ingredient by just dipping Tempura in a bit of salt or soy sauce. Eat Tempura together with Udon/ Soba noodle soup (cold or warm) is also very common in Japan.