Tempura Class with MBA youngsters on March 10th.

Tempura is one of my family’s favorite menus for gathering. Depending on the season, a variety of ingredients changes but the common ones I eat often are eggplants, Kabocha pumpkins, mushrooms like Shiitake and Maitake, Onions, Carrots, Okura(Gambo), Shiso leaves and prawns.

It may be similar to fish & chips or fritto, fritter, or beignet. I think the difference exists in what ingredients are used for batter. The best Tempura should be crispy outside and juicy inside. Ingredients must be fully covered with batter but as thinly as possible. If the batter is too rich and thick, Tempura will be too filling and you cannot eat much.

There are some tips to cook tasty Tempura. One of which is to chill the batter in the fridge before you start frying or simply use a chilled water for your batter. If you use a soda water, Tempura will be very crispy and I like that.

And of course, we use Dashi for Tempura, too! Dashi is a soup stock we make with Konbu seaweed and smoked Bonito fish. It is used in the savory sauce you dip your Tempura. Sometimes grated Daikon radish and ginger can be also put in this sauce. Daikon has a nutrition that helps to digest food well, so when you eat a lot of fried food, it can be a good companion.

My favorite way to eat Tempura is with lemon and salt, especially for Maitake mushrooms this is definitely the way to try!  Some gourmet people prepare Matcha green tea or Yuzu lime flavored salt and that is elegant for entertainig. You must come to Tokyo and find out your favorite way to enjoy Tempura!

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On March 10th, I welcomed a group of MBA students from east-coast USA for Tempura class.  Some of them had very interesting information about Indian cookery so I wished I could have them talk more about Indian food instead of me showing how to prepare Tempura but we ran out of time.  I hope they liked our food too and enjoyed their time at my kitchen as much as I did!

Many thanks for coming!

Akiko

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