17 Easy Japanese Tempura Recipe Delight In These Amazing Recipes!
Published on: Mar 25, 2024
Making traditional Japanese tempura may seem intimidating, but with the right recipe, it can be surprisingly simple. This crispy and light dish is made by deep frying seafood or vegetables coated in a light batter. The key to achieving the perfect tempura lies in the batter, which should be airy, crispy, and not too heavy. In this article, we will share an easy Japanese tempura recipe that will allow you to recreate this popular dish in the comfort of your own home.
Main Ingredients: Kombu, Dried Bonito Flakes, Soy Sauce, Mirin, Daikon
Tentsuyu, also known as tempura dipping sauce, is a staple in Japanese cuisine. It's a simple yet flavorful sauce made from a combination of dashi, soy sauce, and mirin. It's the perfect accompaniment to any tempura dish, adding a savory and slightly sweet flavor to the crispy, fried batter.
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Japanese Kakiage Tempura
Main Ingredients: Onion, Carrot, Sweet Potato, Shiso Leaves, Plain Flour
Kakiage is a type of tempura that consists of a mixture of various vegetables and seafood, all battered and fried together. It's a popular dish in Japanese izakayas and is often served as an appetizer. The combination of vegetables and seafood creates a delicious and crunchy tempura that is perfect for sharing with friends or family.
Japanese pancakes, also known as souffle pancakes, are a fluffy and airy version of the traditional American pancake. Made with a combination of flour, milk, and beaten egg whites, these pancakes are a popular breakfast or brunch item in Japan. They are often served with a variety of toppings, such as fresh fruit, whipped cream, or anko (sweet red bean paste).
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Tempura
Main Ingredients: Flour, Cornstarch, Cold Water, Baking Powder, Salt
Tempura is a classic Japanese dish that consists of battered and deep-fried seafood or vegetables. The batter is made from a combination of flour, water, and egg, creating a light and crispy texture. Tempura can be served as a main dish or as a side dish, and it's often accompanied by tentsuyu dipping sauce.
Okonomiyaki is a savory Japanese pancake that is made with a batter of flour, grated nagaimo (a type of yam), eggs, and shredded cabbage. It's often served with various toppings, such as sliced pork, seafood, cheese, or Japanese mayonnaise. Okonomiyaki is a popular street food in Japan and is often cooked on a hot griddle in front of the customer.
Japanese cotton cheesecake, also known as souffle cheesecake, is a light and airy version of the traditional cheesecake. It's made with cream cheese, eggs, and sugar, and has a delicate texture that resembles cotton. This type of cheesecake is often served with a dusting of powdered sugar and fresh fruit for a simple yet delicious dessert.
Main Ingredients: Vegetable Oil, Ice Water, Egg Yolk, Cake Flour
Shishito peppers are a popular ingredient in Japanese cuisine, and they are often cooked in a variety of ways. Shishito tempura is one of the most common methods of preparation, where the peppers are battered and deep-fried until crispy. The result is a delicious and addictive snack that is perfect for sharing with friends and family.
Main Ingredients: Corncobs, Scallions, Peanut Oil, Cake Flour, Sparkling
Corn kakiage fritters are a popular summer dish in Japan, where fresh corn is abundant. The corn is mixed with a batter made from flour, water, and egg, and then deep-fried until golden and crispy. These fritters are often served with tentsuyu dipping sauce and make for a tasty and unique addition to any meal.
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Japanese Cucumber Salad (Sunomono)
Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
Sunomono is a refreshing and light Japanese cucumber salad that is perfect for hot summer days. The cucumbers are thinly sliced and marinated in a combination of rice vinegar, soy sauce, and sugar, creating a sweet and tangy flavor. It's often served as a side dish or as a starter to a meal.
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Japanese Eggplant Tempura with Dipping Soy Sauce
Main Ingredients: Asian Eggplants, Vegetable Oil, All Purpose Flour
Eggplant tempura is a delicious and simple dish that showcases the natural sweetness of Japanese eggplants. The eggplants are sliced and battered before being deep-fried until crispy. They are then served with a dipping sauce made from soy sauce, mirin, and bonito flakes, adding a savory and umami flavor to the dish.
Ramen is a popular Japanese noodle dish that has gained worldwide popularity. It consists of wheat noodles served in a flavorful broth, topped with various meats, vegetables, and other ingredients. Each region in Japan has its own unique style of ramen, making it a versatile and customizable dish that is loved by many.
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Japanese Rice Balls Onigiri
Main Ingredients: Cooked Rice, Umeboshi, Bonito Flakes, Soy Sauce, Mirin
Onigiri, also known as rice balls, are a staple in Japanese cuisine. They are made by shaping cooked rice into a triangle or ball shape and often filled with various ingredients, such as umeboshi (pickled plum), salmon, or furikake (a seasoning made from dried seaweed, sesame seeds, and salt). Onigiri are a convenient and tasty snack that can be found in convenience stores or made at home.
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Japanese Gyoza Dumplings
Main Ingredients: Napa Cabbage, Ground Pork, Garlic, Fresh Ginger
Gyoza dumplings are a popular dish in Japan, often served as an appetizer or side dish. The dumplings are filled with a mixture of ground meat, vegetables, and seasonings, and then pan-fried until crispy. They are typically served with a dipping sauce made from soy sauce and rice vinegar, adding a tangy and savory flavor to the dish.
Udon noodle soup is a hearty and comforting dish that is popular in Japan, especially during the colder months. The soup is made from a flavorful broth, typically with a base of dashi, soy sauce, and mirin, and served with thick and chewy udon noodles. It can be topped with various ingredients, such as kamaboko (fish cake), nori (dried seaweed), or tempura flakes.
Japanese eggplants, also known as nasu, are a staple ingredient in Japanese cuisine. They have a thinner skin and a sweeter flavor compared to other types of eggplants, making them perfect for grilling or frying. They are often used in dishes such as tempura, stir-fries, or as a topping for udon noodle soup.
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Japanese Soba Noodles With Peanut Sauce
Main Ingredients: Soba Noodles, Unsalted Roasted Peanuts, Sesame Oil
Soba noodles are a type of Japanese noodle made from buckwheat flour. They are often served cold with a dipping sauce or in a hot broth, making them a versatile and popular dish. Soba noodles with peanut sauce is a delicious and unique variation, where the noodles are tossed in a savory and nutty sauce made from peanut butter, soy sauce, and sesame oil.
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Yakitori (Japanese Grilled Chicken)
Main Ingredients: Skinless Chicken Thighs, Soy Sauce, Pure Maple Syrup
Yakitori is a popular type of skewered chicken dish in Japan. The chicken is grilled over charcoal and basted with a soy-based sauce, creating a juicy and flavorful skewer. It's a popular street food in Japan and is often served with a variety of tare (sauce) options, such as teriyaki, negima (scallion and chicken), or tsukune (chicken meatballs).
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Perfect Tempura
Main Ingredients: Sweet Potato, Yam, Onion, Eggplant, Shrimps, Canola
Tempura is a delicate and precise dish that requires a certain level of skill to perfect. The batter needs to be the right consistency, and the frying temperature needs to be just right to achieve the perfect crispy texture. Many restaurants in Japan specialize in tempura, and it's often considered a high-end and luxurious dining experience.
Japanese zucchini, also known as atsuage, is a type of summer squash that is commonly used in Japanese cuisine. It has a thin skin and a mild flavor, making it perfect for tempura, stir-fries, or as a topping for udon noodle soup. It's a versatile and tasty ingredient that is often featured in summer dishes in Japan.
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Japanese Beef Steak
Main Ingredients: Garlic, Sugar, Soy Sauce, Sake, Water, New York Steaks
Japanese beef steak, also known as gyu-niku, is a popular dish in Japan, known for its high quality and marbling. It's often served as a teppanyaki (grilled on a hot iron plate) or yakiniku (grilled on a table-top charcoal grill). It's typically served with a variety of dipping sauces and side dishes, such as daikon (radish) or wasabi (Japanese horseradish) for a flavorful and satisfying meal.
Making traditional Japanese tempura may seem intimidating, but with the right recipe, it can be surprisingly simple. This crispy and light dish is made by deep frying seafood or vegetables coated in a light batter. The key to achieving the perfect tempura lies in the batter, which should be airy, crispy, and not too heavy. In this article, we will share an easy Japanese tempura recipe that will allow you to recreate this popular dish in the comfort of your own home.
Gather Your Ingredients
Before you start making your tempura, it's important to gather all of your ingredients. The main components of tempura are the batter and the ingredients to be fried. For the batter, you will need all-purpose flour, cornstarch, baking powder, and ice-cold water. As for the ingredients, you can use a variety of seafood or vegetables such as shrimp, squid, pumpkin, sweet potato, and bell peppers. It's important to choose ingredients that are fresh and of good quality to ensure the best results.
Prepare the Batter
To make the batter, mix together the flour, cornstarch, and baking powder in a bowl. Gradually add the ice-cold water while stirring until the batter becomes smooth and slightly lumpy. It's important to use ice-cold water as it helps create a light and crispy texture. If the batter becomes too thick, add a little more water. Be careful not to overmix the batter as this can result in a heavy and dense tempura coating.
Get Your Oil Ready
In order to achieve the perfect tempura, it's important to use the right oil and temperature. Traditional Japanese tempura is usually fried in vegetable oil at a temperature of 375°F (190°C). Use a deep, heavy-bottomed pot or a deep fryer to heat the oil. It's important to have enough oil in the pot to fully submerge the ingredients.
Dip and Fry
Once your batter and oil are ready, it's time to start frying. Dip your chosen seafood or vegetables into the batter and make sure they are fully coated. Carefully place them into the hot oil and let them fry for 2-3 minutes, or until they turn golden brown. It's important not to overcrowd the pot, as this will lower the oil temperature and result in soggy tempura. Fry in batches if necessary.
Drain and Serve
Once the tempura is cooked, use a slotted spoon or wire mesh strainer to remove them from the oil and let the excess oil drain off. Place them on a wire rack or paper towels to absorb any remaining oil. Serve the tempura immediately while it's still hot and crispy. You can also sprinkle some sea salt or tempura dipping sauce on top for extra flavor.
Now that you have mastered this easy Japanese tempura recipe, you can impress your family and friends with your cooking skills. Remember to use fresh ingredients, the right batter, and hot oil to achieve the perfect tempura every time. Enjoy your homemade tempura as a delicious appetizer or as a side dish to your favorite Japanese meal.
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