In Japan, Tempura (天ぷら) is serious stuff. Japanese chefs would spend years mastering the technique of tempura frying. And home cooks will themselves in front of the hot oil in their tiny kitchens. All for the food we so love. After I came to the U.S. and tried more varieties ofeggplant dishes,I started to love eggplant. One of the eggplant recipes I was crazy about was a grilled eggplant sandwich with roasted bell pepper. To make tempura worthy of your effort, freshness matters. So do the batter and deep-frying technique. Sure, making perfect tempura requires skills and practice, but I am here to tell you that it is possible to make the perfectly-airy, crispy, and non-greasy tempura right from your home. When you make a larger batch of Tempura, the first batch will become softer than the one you just fried. You can crisp them up in the oven at 400°F (200°C) or serve them as they are deep-fried. Now that you’re armed with the knowledge of tempura-making, I hope you’re ready to fire up some delicious tempura at home!

AlfaView 304 Stainless Steel Tempura Deep Fryer Pot with

Nami and the team at the JOC are happy to hear you enjoy the program and the recipes you found in Nami’s post.Deep-fry at a lower temperature, about 320-340ºF (160-170ºC) degrees. Tofu contains a lot of moisture; therefore; it’s not recommended to deep-fry at high temperatures. Hi Wing! Aww. We are so happy to hear you have become a big fan of eggplant now after trying Nami’s recipe! This meant a lot to us and brought us great joy. SG CH IH Mark: The CH refers to all cooking heaters and the IH refers to induction heaters, and they apply to all heat sources, including gas heaters, sheath heaters and enclosed heaters. In addition, the SG CH IH mark can only be displayed on products that conform to a wide range of strict standards to ensure that they can be used safely and without worry, such as tests to determine the strength of the handles, etc. Details A cold batter is absolutely necessary – Make sure all your ingredients (flour, water, egg) and the bowl are cold. Keep your water refrigerated so it’s icy cold. This helps the batter cling on to the surface of the ingredients.

You Need to Master Japanese Tempura The 9 Kitchen Tools You Need to Master Japanese Tempura

Eggplant – Discard the head of the eggplant, then cut it in half lengthwise. Cut the eggplant lengthwise into very thin (about ⅛ inch or 3 mm) slices leaving the top 1-inch part intact. Gently press down on the eggplants to fan the slices out. It’s a simple dish, yet you’ll be surprised how delicious eggplant can be after it absorbed all the flavors in the dashi broth. If you’re a fan of eggplant, I know you’re going to love this dish! Helpful Cooking TechniquesTempura is the best when you dip them in the delicious Tentsuyu (天つゆ) or Tempura Dipping Sauce. The sauce itself is delicate but has all the sweet-savory flavor you need to accentuate the enjoyment of fresh, hot tempura. Tentsuyu (Tempura Dipping Suace):