Tempura

see also: Etymology of Tempura

The will tempura ( will tenpura in Japanese) is a set of Beignet S at the same time very tasty and very digeste (one of the rare cracklings to low calories), popular in Japan since the XVIIe century.

It is about a lighter version of a technique of crackling ( rebozado ) introduced by missionaries Spanish Jesuits and Portuguese one century earlier.

The fritters consist of a batter fluid traditional, containing Farine, of ice-cold water and egg yolk, in which one soaks all kinds of products:

of the fish sections (with white flesh): cod nets, etc or small fresh fish intended for the crackling.
of the seafood: Shrimp S, Oyster S, discs of Cuttlefish, Octopus etc
of the sections of Meat, especially of Pig
and always a strong proportion of Vegetable S cut in sections: carrots cut in large plates, sections or discs of onion, districts of Eggplant incised in range (Chasen-giri 茶筅切り), of Sweet pepper, small branches of Parsley which, coated with paste, will resemble " pines under the neige" more beautiful effect, without forgetting the sheets of shiso green (aojiso) which crack under the tooth. One can also more finely cut some of vegetables (carrots, potatoes) (in matches) and throw them in oil by small faggots.

The secrecy of a good will tenpura is the smoothness of the batter which must be a little more fluid than a paste with crèpes, and especially maintained cold on a bed of ice. The bath of crackling must, on the contrary, being with 180°C (one can know that this temperature was reached by throwing a drop of batter, which must plunge immediately and go back to surface very quickly with grésillement characteristic, without to blacken). The oil used traditionally in Japan is sesame the oil, very scented (" trop" for some?), but can be advantageously replaced by very good poly-unsaturated unrefined olive oil (Olive oil, Carthame, etc, grape pips)

It is this contrast of temperature which allows a fast and perfect cooking, the carapace very quickly formed returning fritter crunching under the tooth on the surface, preventing oil from too much penetrating inside, which makes it possible to preserve the savor and the color of vegetables. Is certainly one of the cracklings more digestes will tempura and tasty which is.

It is generally been useful such as it is, in a basket of bamboo braided or a plate, posed on an absorbing paper. One seizes a piece with his rods and plunges it in an individual ramequin, containing grated horseradish added with juice of lemon (or of rice vinegar) and of sauce of soya. But some prefer it with crunches with salt, especially for aperitif.

It is generally served accompanied by rice (out of separate bowl), or in fast-food industry, Donburi (large furnished rice bowl) or out of trimming for certain soups of pastes (Udon) and (Soba).

Just like will tempura it, the Kasutera or Castilla ( Pain of Castille , of Spanish and current origin) also formed part of the culinary influences left by the Spanish and Portuguese missionaries.

to see too

Tendon
Kakiage

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