We have Vegetarian tempura class today. The guests came from the Michigan, US and an expats who lives in Nagoya.
There are two sweet and cute young girls, tried to cook tempura and other dishes together.
Tempura seems not easy to fly as crispy. People ask the questions how to cook proper way to cook.
I would say, tempura is common home cooking, so the preparation shouldn’t be so complicated. However I would say not expect as crispy as in the restaurant.
When I’ve lived in the U.S, I used to use all purpose flour and sparkling water for tempura batter. And I still use those ingredients when I cook at home.
I’ve been subscribing Japanese traditional cooking class every week and I’ve learned how to cook tempura in proper way. The recipe in the cooking class contains flour, rice flour, egg and water. All the ingredients should be chilled enough. The mixture shouldn’t be mixed too much, so mix them with chopsticks gently. and the consistency should be lumpy.
As a result, the tempura is thin battered and very crisp, and the vegetable has still moisture and very fresh texture.
It is absolutely fine recipe to skilled Japanese cook, but the recipe doesn’t suit people who cook tempura fist time in my class. Sparkling water and flour make good batter for crispy enough tempura.
So I’ve kept teaching my easy recipe in the class. I heard some people tried my tempura recipe in their country and satisfied them. Believe me!
The popular tempura in this season is spring onion kakiage. kakiage means mixed julienned vegetable fly. The onion contains moisture and has sweet flavor. I usually add baby dried shrimp into tempura batter for non-vegetarian tempura, and people love it. I didn’t add shrimp at this time, but added julienned carrot. The guests liked the onion tempura.
Hope they enjoy cooking easy tempura for family!