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Tempura

Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden.

Source and licence

"Tempura" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tempura, revision 4587100), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tempura&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587100

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Japan. Associated with Japan by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 egg
  • 1 cup ice cold water
  • 1 cup all-purpose flour
  • Oil for deep-frying (peanut oil is best)
  • Meat, vegetables, or seafood

Method

  1. Heat oil in a deep pan to 340–350°F (~171–176°C).
  2. Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.
  3. Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.
  4. Dip meat or vegetables briefly in the batter, and fry until brown.
  5. Remove from the oil and drain.
  6. Serve hot.