Tempura Dishes
Lightly battered and deep-fried seafood and vegetables.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Tempura's origins trace back to the mid-16th century, influenced by Portuguese traders and missionaries who introduced the concept of frying seafood and vegetables in batter to Japan. The Japanese adapted this technique, refining the batter and frying method to create the delicate and crispy dish we know today.
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Tempura holds a significant place in Japanese cuisine and culture, enjoyed in both casual and formal settings.
Seasonality
Tempura often reflects the changing seasons, with ingredients selected based on their peak availability and flavor. Seasonal vegetables like bamboo shoots in spring or matsutake mushrooms in autumn are highly prized.
Omakase Experience
At high-end tempura restaurants, chefs often offer an omakase (chef's choice) experience, where they carefully select and prepare individual pieces of tempura, serving them immediately to ensure optimal freshness and flavor.
Presentation
The presentation of tempura is also important, with each piece carefully arranged on a plate or in a basket to showcase its delicate appearance and enhance the overall dining experience.
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Tempura's flavor profile is characterized by its light, airy texture and subtle sweetness, showcasing the natural flavors of the seafood and vegetables.
The batter, typically made with wheat flour, egg, and ice water, is kept cold to prevent gluten development, resulting in a delicate and crispy coating. The ingredients, such as shrimp, squid, sweet potato, eggplant, and mushrooms, retain their individual flavors, enhanced by the light frying oil and served with dipping sauces like tentsuyu (soy sauce-based) and grated daikon radish for added zest.
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Keep it Cold
Maintain the batter's temperature as cold as possible by using ice water and working quickly. This prevents gluten development and ensures a light, crispy texture.
Don't Overmix
Avoid overmixing the batter, as it can lead to a tough and chewy coating. Gently combine the ingredients until just moistened.
Oil Temperature
Maintain the oil temperature between 320-340°F (160-170°C). Too low, and the tempura will be soggy; too high, and it will burn before cooking through.
Don't Overcrowd
Fry the tempura in small batches to prevent the oil temperature from dropping. Overcrowding the pan will result in soggy tempura.
Drain Well
After frying, immediately drain the tempura on a wire rack to remove excess oil and maintain its crispness.
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