If you want to make a delicious and crispy tempura dish, the key ingredients are oil and flour. But not just any flour or oil will do: there are some special considerations to get the perfect tempura. From knowing what type of oil and flour is best for making this iconic batter to knowing where to buy them wholesale, we’ll provide you with all the information you need to make your tempura is perfect every time!
Tempura is one of the most beloved dishes in the world, but few people know its origin. The origin of tempura dates back to the early 17th century in Portugal, when Catholic missionaries and traders brought it to Japan to spread their method of frying fish during Lent. This cooking method quickly took hold in Japan and spread throughout Asia, eventually going around the world. Today, tempura is fish or vegetables, left in a light batter made from flour, eggs and ice water, before being fried until light and crispy.
What do the Japanese use to prepare their popular dish: tempura?
The choice of oil is essential.
Most chefs use sesame oil. Although this type of oil is known for its mild flavor, it is widely used due to its high smoke point. It allows chefs to safely fry the vegetables and seafood that make up the tempura while maintaining a light and healthy dish. Another factor in using sesame oil is its ability to combine with other seasonings like soy sauce and wasabi to create complex flavors. Each ingredient plays an important role in creating the savory taste of the dish. So if you want to make tempura yourself, don’t forget the sesame oil – without it, your dish won’t be complete!
Even more, the type of flour plays such an important role.
When it comes to making tempura, the Japanese are meticulous about choosing their flour. Although there is no definitive answer, the general consensus is that rice flour is preferred for its low protein content and delicate taste. The absence of gluten makes it possible to obtain a light and crispy layer around the food. It is important to use cold water to boost the thickening and density of the paste. You can also add a few tablespoons of cornstarch to make the final product even crispier. Ultimately, the choice of flour is up to everyone, but if you’re going for the authentic, time-tested Japanese tempura, rice flour should be your preferred option.
How to make tempura for an aperitif or a light lunch?
For a traditional tempura recipe, you will need:
- 120 g of rice flour.
- 120ml cold sparkling water in a metal bowl.
- 1/4 teaspoon of salt.
- 1 egg or replace it with a pinch of baking powder.
- 200g prawns or vegetables (aubergines, courgettes, carrots).
To prepare the batter for your tempuras, combine the rice flour, egg or baking powder and salt in a bowl before gradually adding the sparkling water and stirring until it forms a liquid smooth. Dip your favorite vegetables or seafood in the batter and fry them in hot sesame oil at 180°C for about 4 minutes on each side. Once they are golden, remove the tempura from the pot and put them on paper towels to absorb the excess oil, then serve them! Tempura is one of the low-calorie fried foods, with only 117 Kcal per 100 g of shrimp or vegetables, which makes it a great healthy option!
