The tempura is a Japanese dish of fish, shellfish or vegetables, breaded and fried in abundant oil. Batter batter should be very light and is prepared with cold water and soft wheat flour. Carbonated water is sometimes used to emphasize the lightness of the dough. You can also add eggs, baking soda, starch, oil or spices. The tempura is always mixed in small quantities and with sticks for a few seconds. Use very cold water and leave lumps in the mixture so that it comes out very fluffy and crisp fried once. A way of keeping the cold batter is with the addition of ice, or by placing the bowl inside a large ice Bowl. Do not mix the dough too much, as it would activate the gluten of wheat and flour mixture to become chewy rubber to fry it.
You can find a meal of tempura specially formulated already at almost any supermarket. Tends to be a light (with a minimum amount of gluten) flour, sometimes with yeast. Covered frying slices or thin strips of vegetables, seafood or fish in the mass and a continuation is briefly fried in abundant and very hot oil. The vegetable oil or canola oil are the most common, although the tempura was traditionally frying in sesame oil. Many specialty restaurants still use sesame oil or tea seed oil, and it is believed that these oils contain compounds that help produce a light and crispy dough. Using shellfish, squid, or watery vegetables of hard skin, such as peppers or eggplant, the skin tends to gouge with a knife to prevent that the ingredients will break during cooking, which can cause serious burns from splashing oil. The oil temperature is usually kept between 160 and 180 degrees Celsius, depending on the ingredient.
To preserve the natural flavor and texture of the ingredients, be careful not to burn the tempura. Frying times vary between a few seconds for delicate leaf vegetables, and several minutes for large parts or thick foods kakiage. Finally, the pieces of dough (known as tenkasu) should be removed between the different batches of frying, so that they do not burn or leave a bad taste in the oil. Ingredients but you can use almost any vegetable, seafood or fish, the most common ingredients for the traditional tempura include: seafood: prawns, langoustines, scallops, squid, anago (conger eel), ayu (pezdulce), crab, and a wide variety of firm texture vegetables fish: pepper, pumpkin, kabocha, eggplant, carrot, burdock, green beans, sweet potato, name, potato, renkon (Lotus root), mushroom, shiitake, pumpkin, mushrooms, bamboo shoots and okra. Presentation fried tempura pieces are eaten by wetting them in a sauce or added to other dishes. It is often served with grated daikon and eaten hot immediately after frying. The most common sauce is tentsuyu sauce (approximately three parts dashi, one part mirin, and a portion of soy sauce). Tempura can also be sprayed with salt before taking or even mixtures are used tea green powder and salt or yuzu and salt. Original author and source of the article.