Preparing tempura. What is tempura and how to cook it? What is tempura for and where to use it?

Step 1: Prepare the pork.

To begin, rinse the pork pulp thoroughly under running warm water and immediately after that place the ingredient on a cutting board. Using a knife, if necessary, clean the meat from excess fat, veins and films. Afterwards, cut the pork into small pieces no larger than 4-5 centimeters
in length and width. We transfer the pork pieces to a free plate and move on to the next process of preparing the dish.

Step 2: prepare the onion.

Using a knife, peel the onion and then rinse the ingredient well under running water. Place the vegetable on a cutting board and, using the same sharp utensils, chop the onion into cubes no larger than 1 centimeter.
Transfer the crushed component to a free plate.

Meanwhile, place a medium frying pan with a small amount of vegetable oil on less than medium heat.
When the oil is hot, put finely chopped onion in a container and immediately after that mix everything well with a wooden spatula. Fry the onion cubes until they become soft and acquire a soft brown golden color. Attention:
do not forget to stir everything with a wooden spatula from time to time so that the onion does not burn on one side. After preparing the component, turn off the burner and set the onion aside.

Step 3: Prepare the pork fry in a frying pan.

So, put a frying pan with a small amount of vegetable oil on medium heat. After the oil is hot, turn the heat to less than medium and carefully place the pieces of pork into the container. Caution:
Be careful as there will likely be hot splatters when the pork interacts with the hot oil, so be careful not to burn yourself.
Immediately salt and pepper the dish to taste and immediately after that mix everything well with a wooden spatula. Stirring everything from time to time with a spatula, fry the pork until a golden brown crust forms on its surface. The frying time for such meat can vary from 35 to 55 minutes
depending on the size of the pieces, pork, stove and frying pan. In any case, the meat should not be overcooked, as it will become dry and tasteless.

After this, pour the sautéed onions into the frying pan and, using a teaspoon and a tablespoon, add tomato paste and adjika to the container.
Mix everything well with available equipment and then pour the meat broth into the frying pan. Mix everything well again with a spatula and wait until the mixture with pieces of pork begins to boil. After this, boil the dish for another 5-7 minutes
, stirring everything with a spatula from time to time.
After the allotted time has passed, turn off the burner and set the dish aside to steep for another 10-15 minutes
.

Step 4: Serve the fried pork in a frying pan.

Frying pork in a frying pan turns out, well, simply amazingly delicious! In addition, it is also very aromatic, and the meat just melts in your mouth.

This dish can be served with various cereals.
For example, for frying pork, boiled rice or buckwheat porridge is ideal for its taste. The dish can also be served with mashed potatoes or fried potatoes along with chopped vegetables. If desired, frying pork in a frying pan before serving can be sprinkled with finely chopped parsley and dill. Enjoy your meal! — — To prepare frying pork in a frying pan, it is best to take lean pork loin. When choosing such meat at the market or in the supermarket, first of all pay attention to the color of the pork. It should be pale pink and the lard should be white. These colors are responsible for the freshness of the pork pulp. Also pay attention to the smell of the meat. It should be neutral without any pungent unpleasant odors. - - If you are using frozen pork, then be sure to remove it from the freezer in advance and set it aside to cool to room temperature. Never defrost meat using hot water or a microwave. This way it will lose its taste, and the pulp will become loose.

— — Instead of tomato paste, you can use fresh tomatoes. To do this, fill the tomato with hot water and after 5 minutes, easily remove the peel. Then we chop the vegetable using a knife and cutting board, or using a blender, or even a meat grinder will do.

— — If you don’t have meat broth on hand, don’t worry. It can easily be replaced even with ordinary boiled water, in which one bouillon cube has been dissolved in advance or a mixture of spices from dried vegetables and herbs has been added to the liquid.

One of the most popular dishes in Japanese cuisine is tempura, vegetables and seafood in batter. Not everyone knows, however, that this dish was not originally Japanese, like many other Japanese specialties, by the way. The Japanese were taught to cook tempura by the Portuguese in the 16th century, and subsequently the dish was adapted and Japaneseized, something the Japanese are great at. In Japan, tempura is considered a dish for special occasions and is often served in specialty restaurants. The batter is prepared in small portions, to order. Of course, tempura is used both as components of other dishes and as a snack. But if they cook a more or less decent amount, then even at home this is not done every day.

Nowadays it is difficult to find a Japanese restaurant that does not have tempura on its menu. In most cases, however, restaurant tempura has a rather indirect relationship to the original dish.

Today I will show you how tempura is prepared in Japan.

First, let's prepare tensuyu - tempura sauce. You will need:

Boiling water, 1 cup Dashi concentrate, 1 tbsp. spoon Sake, 2 tbsp. spoons

As you noticed, here you need 1 ingredient that is not sold in Pyaterochka and Dixie - dashi broth (that's right - dashi, actually, but oh well). You can make this broth yourself from kombu seaweed and bonito tuna shavings, but this is a rather thorny path, so it’s easier to make it from a concentrate, which is usually sold under the Hondashi brand. The Japanese have reached insurmountable heights in the production of all kinds of food concentrates, and the result will be quite acceptable. 1 tbsp. a spoonful of dashi granules is dissolved in 1 glass of boiling water and cooked for 2 minutes over low heat. Turn off the heat and add all the other ingredients, mix and let cool.

It is customary to add grated ginger to the finished tentsuyu sauce. It is better to grate it immediately before eating so that the color and aroma are not lost.

We prepare the vegetables and seafood that we plan to use. In Japan, onions, zucchini, carrots, bell peppers, eggplant, asparagus, sweet potatoes, shrimp, cod, crab, squid, scallops and much more are commonly used. I took asparagus, bell peppers, eggplant, carrots, zucchini, onions and shrimp. Cut the asparagus stalks into 3 parts, first removing the thick and rough tip, and secure with a toothpick

One type of tempura is called kakiage. This is a mixture of julienned vegetables, very tasty (but greasy). I used the standard set - carrots + zucchini + onions. Cut the carrots into strips.

Add zucchini

Then the onion, cut into half rings, and mix everything properly.

Cut the eggplant into circles about 1 cm thick, and cut the sweet pepper into 4 parts.

Now let's cook the shrimp. If you simply peel them, they will curl up and look rather tatty. So we'll pull them out. To do this, you need to use a sharp knife to make not very deep cuts along the entire length of the abdomen of the peeled shrimp, every 2-3 mm. Then we place the shrimp on its belly (it has already straightened up) and either lightly slap it on top with the flat of a knife, or with our fingers, pressing it to the board, slightly stretch it from the former head to the tail.

Besides the freshness of the ingredients used, there are two important factors that determine the final result of preparing tempura. First of all, it's batter. He must be

1) Fresh 2) Very cold 3) Heterogeneous 4) Consist of three, maximum four ingredients - flour, water and eggs. The fourth ingredient could be sake.

Stores sell a special tempura mixture. You can probably cook something with it too, but I'd be careful. The last time I looked at the ingredients of this mixture, in addition to starch, baking powder and other similar additives, I found garlic and turmeric in there. The mixture, however, was Korean, and I admit that in Korea tempura is prepared with garlic, like almost all Korean dishes. But not in Japan.

Secondly, this is deep frying oil. Ideally, it should be as refined as possible, not contain any flavors or aromas, and accordingly used for the first time. And most importantly, it should have a constant temperature of 190 C. As soon as the temperature of the oil drops, the tempura will become soft and not crispy. It makes sense to heat the oil before preparing the batter.

So, for the batter you will need:

Lightly beaten egg, 1 pc. Ice water, 2 cups

To maintain the coldest possible temperature, the bowl of batter can be placed in a larger bowl with ice first. Then pour in the flour, mix water with egg and sake separately. Everything must come from the refrigerator! Add the liquid ingredients to the flour and stir the batter lightly with chopsticks. If you use a whisk, the batter will turn out homogeneous, but we don’t want that. Ideally, there should be small lumps of flour in it.

That's all, all that remains is to dip the vegetables and shrimp in the batter, deep-fry and fry for about 3 minutes. It's best to monitor the temperature of the oil with a thermometer, and when it drops, let the oil heat up again before the next serving of vegetables. One more thing - for kakiage to turn out well, it is convenient to put each portion in a small bowl, add about 1.5 tbsp. spoons of batter, mix, and then add to the oil. The size of one serving of kakiage should be approximately 8x6 cm.

Something like that. Tempura is usually served with white Japanese boiled rice if it is the main course. Bon appetit!

By the way, I started blogging recently, so I will be glad to everyone who adds me as a friend.

PS Just in case, here is the full list of ingredients used:

For tensuyu

Boiling water, 1 cup Dashi concentrate, 1 tbsp. spoon Sake, 2 tbsp. spoons Japanese soy sauce, 1/4 cup Mirin, 2 tbsp - can replace 1 tbsp. spoon of granulated sugar

For the batter

High quality wheat flour, unsifted - 1.5 cups Lightly beaten egg, 1 pc. Ice water, 2 cups Sake, 2 tbsp. spoons, optional

Oil for frying, 1 liter Peeled and grated ginger to taste 1 medium carrot 1 medium zucchini 1 large onion Sweet pepper, 1-2 pcs. Eggplant 1 medium Asparagus, 7 stalks Tiger shrimp, 9 pcs.

Tempura or tempura is a category of Japanese cuisine that is prepared from seafood and vegetables by dipping in a special batter and deep-frying.

In the Land of the Rising Sun, these dishes are so popular that they are served at every turn - both in expensive restaurants and in ordinary street eateries.

The main secret of making tempura is a special batter, which is made from tempura flour. It contains wheat flour, rice flour, corn starch, egg white, baking powder and salt.

To prepare the batter, in addition to tempura flour, you need very cold water and eggs.

Tempura batter recipe:

In a deep bowl, beat one egg and add 100 ml of chilled water.
Gradually add 80g tempura flour, stirring with a fork or whisk. Don't worry if lumps appear when mixing. According to culinary experts, lumps add airiness to the final dish.

Fry pieces of food in a deep frying pan with oil. To catch the desired oil temperature, before frying you should drop some batter into the pan - if a drop of batter boils, then you can fry the tempura. It is important not to overcook the dish, otherwise all the flavor will go away.

Frying does not last long, turn each piece only once when one side becomes crispy.

Tips for preparing temura:

The batter must be prepared immediately before frying;
Only the freshest products are needed, they must be cut into pieces of such a size that when finished they fit freely in the mouth;
During cooking, the bowl with the batter should be kept away from the stove;
During the frying process, deep fat temperature fluctuations should not be allowed.

Japanese cuisine has long become popular, and many housewives are gradually mastering its dishes. And yet, not everyone is known and in demand. Do you know what tempura is? Be sure to find out and try this dish!

What it is?

Tempura is not a separate and specific Japanese dish, but a whole category of dishes from the traditional cuisine of the land of the rising sun. They are usually prepared from various seafood, fish and vegetables, which are dipped in batter and then deep-fried. By the way, the name “tempura” came to Japan from the Portuguese language. It is translated as “time” and long ago meant fasting.

During this period, not all foods could be eaten, but the list of permitted foods included seafood, vegetables and fish. And a popular cooking method was simply frying it in batter. Gradually, this concept migrated to Japan, where it became popular.

A variety of ingredients can be used to make tempura. The most common choice is fish or seafood, especially shrimp. But various vegetables (cauliflower, bell peppers, asparagus), sweet fruits, and less often meat can also be used. And recently they started making tempura rolls.

By the way, in Japan, chefs are especially valued who fry the batter only until it is lightly crispy, and the filling is only heated, but not fried (but in the case of raw meat or fish, this option will not work). Liquid batter is usually used, and it is prepared from flour, water and eggs.

"Millennium"

This model features a special recess for a comfortable neck position while sleeping. The original shape of the product supports it, ensuring the correct position of the back.

Regardless of what position you are used to sleeping in, you will be comfortable on such a pillow. The inclination of the front part of the product allows the shoulder to be located under the pillow if a person is lying on his side. All the nuances are thought out to the smallest detail.

How to cook?

Tempura dishes, as you have already understood, can be varied. Below are some interesting options.

Option one

This recipe involves using seafood as a filling.

Here's what you'll need:

1 cup flour;
1 glass of cold water;
1 egg;
100 grams of squid;
100 grams of shrimp;
100 grams of mussels;

Preparation:

So, first prepare the filling. The shrimp should be peeled and the digestive tract (dark stripe) removed. Simply wash the mussels, and cut the squid into slices, cubes or strips.
Next, prepare the batter. To do this, break an egg into a bowl, add water, stir everything, and then add flour and mix everything well again.
If you have a deep fryer, add oil to it. If you don't have one, use a regular tall frying pan. You will need a lot of oil, since the ingredients will need to be completely immersed in it and float freely.
When the oil comes to a boil, dip the shrimp, mussel or piece of squid into the batter and place in the pan. Fry the tempura in batches until golden brown, adding oil if necessary.
Place the finished portions on paper napkins to drain the oil.

Option two

Vegetable tempura at home will be delicious. To prepare it, prepare:

1 zucchini;
1 small eggplant;
10 stalks of asparagus;
100 grams of cauliflower;
1.5 glasses of cold water;
1 egg;
1.5 cups flour;
vegetable oil.

Preparation:

First you need to prepare all the vegetables. Cut the zucchini into slices, and do the same with the eggplant. If the skin is thick, it can be removed. Cauliflower should be divided into inflorescences. Just wash the asparagus and cut it into small pieces. Next, you can place all the vegetables in boiling water or boil for a minute. Baking is also allowed.
Now you can prepare the batter. Mix cold water with the egg, continue stirring the mixture and add flour. The result should be a liquid dough.
Heat the oil in a frying pan and, dipping the vegetables in the batter, fry them until a light golden brown crust appears, and then place them on paper napkins to remove excess oil.

Option three

Try making fruit tempura. You will need:

1 apple;
1 pear;
1 banana;
100 grams of plums;
1.5 cups flour;
1.5 glasses of water;
1 egg;
vegetable oil.

Cooking method:

Peel apples and pears and cut into slices. Remove the skin from the plums and divide them into halves. Peel the banana and cut into rings.
Mix eggs, water and flour and make a batter.
Heat the oil in a frying pan, fry the fruits in it, first dipping them into the batter.
Remove excess oil with paper towels or napkins.
Ready!

Tempur creates ideal sleep conditions

The structure of the Tempur material consists of many bubble cells with microscopic holes in the walls. When you press on the material, air flows through these holes from one cell to another, due to which pressure energy is absorbed. In addition, the possibility of air circulation through the openings between the cells provides internal ventilation of the Tempur material and products made from it. Therefore, orthopedic mattresses and pillows made from this unique material provide the most optimal climatic conditions for healthy sleep.

How to submit?

Tempura can be served as a separate dish or appetizer, but some people complement it with a side dish (for example, rice) or vegetable salads (daikon is especially popular in Japan). Also, soy sauce and wasabi should definitely be on the table.

The dough is prepared according to one recipe. For one part of water, take part of the water, as well as eggs (usually no more than two, they are used to give the mass stickiness and a beautiful shade). All this is mixed to form a mass that resembles the consistency of liquid sour cream. But there is one secret - cold water. Yes, it should be extremely cold or even icy, only then will you, firstly, get the desired consistency, and secondly, during the frying process will you achieve a light crispy crust.
To make the batter seem airy, use mineral water instead of regular water, and carbonated water at that. Gases will form bubbles during deep frying, and the shell will be porous and airy.
It is worth remembering that heat treatment will be minimal, because tempura is deep-fried in a matter of minutes. And therefore, if you use raw or very hard components, then it is advisable to additionally subject them to thermal effects. So, shrimp can be immersed in boiling water for a minute (if they are large), it is better to fry the meat, and hard vegetables (eggplant, asparagus) can be baked, lightly boiled or blanched.
To make tempura dishes tasty and almost the same as those made by the best Japanese chefs, instead of regular wheat flour, use special tempura flour, which usually consists of rice flour, wheat flour, as well as starch (it can be replaced with corn flour) and sometimes spices (for example, garlic) .
It is advisable to sift the flour, then the dough will be more airy.
The oil used for frying must be refined and deodorized so that the finished dish does not have any foreign odors.

Bon appetit to you, your loved ones and guests!

"Original"

This model is recommended not only for those who want to improve their sleep, but also for the prevention of spinal diseases. The pillow has a special neck roll that supports the head in an anatomically correct position. The shape of the product follows the curves of the neck and shoulder region, which allows it to provide maximum muscle relaxation and a natural position of the spine.

"Sonata"

This model is particularly soft, which does not interfere with the support of the cervical spine and the organization of the natural position of the spine during rest.

The unique characteristics of the material give the muscles maximum relaxation. The original rounded shape ensures comfort while sleeping in any position.

Tempura - what is it, step-by-step recipes for cooking at home

Residents of the Land of the Rising Sun love vegetables, fruits, and poultry, which are prepared here in a special way and this method of cooking is called tempura. They use special flour for such snacks.

To prepare real tempura, close to the authentic version, you need to know several important secrets of the original Japanese recipe.

What is tempura

This word is not of Japanese origin at all; it was introduced by Portuguese missionaries, denoting fasting with this term, because in translation “tempora” is “time” in the plural.

During periods of different seasonal three-day fasts, Catholics were allowed to eat foods of plant origin and seafood, and one of the ways to prepare them was to fry slices of vegetables, fruits, and fish in a crispy batter.

The etymology of the name of the dish fully reveals its essence, because tempura is pieces of food fried in a light airy batter. Later, this simple but tasty dish passed on to the Japanese, where it became national.

Moreover, initially, the tempura preparation technology corresponded to the basic principles of Japanese cuisine: products are cooked over high heat in deep fat so that they practically do not warm up, but remain almost raw inside a golden coat of batter.

If you are interested in the question: tempura - what is it, then know that it is not just an appetizer, but a whole category of dishes, including fish, meat, seafood, vegetables and even sweet fruits, which are fried in a special batter in vegetable oil. Depending on the base product used to prepare the snack, its name also changes. For example, the most popular in Japan “ebi tempura” is shrimp in batter, and “shake tempura” is salmon in batter.

What is tempura for and where to use it?

Based on the fact that tempura is an original way of preparing food, and not a separate dish, this technology is used to fry not only pieces of vegetables or seafood.

For example, in Japanese restaurants they add a little rice vinegar to this batter and dip the rolls in it, which are then deep-fried. In addition, mushrooms and chicken are very tasty in tempura batter.

Such dishes can be used as an appetizer, side dish, or an interesting, filling addition to fresh vegetable salads.

How to make tempura at home

This type of dish falls into the category of simple and affordable snacks, because, in fact, tempura can be made from any vegetables, seafood, meat or fruit with dense pulp.

The main thing is to strictly adhere to the original recipe for mixing the batter, monitor the temperature of the oil in the pan so that it does not saturate the batter, and, following Japanese culinary traditions, use only high-quality and fresh ingredients for the filling.

Tempura flour

To make tempura close to the original, you need to take a very responsible approach to the choice of flour, because this is the main component thanks to which you can get a delicious Japanese snack.

It is better if the recipe uses purchased tempura flour of good quality with a balanced composition and without foreign impurities.

If your stores don’t have such a product, you can try making it yourself. To do this you will have to mix:

wheat flour;
rice flour;
starch;
corn flour;
a little fine sea salt.

Tempura recipe

You can prepare this delicious Japanese snack with different fillings, but the recipe for all of them will be little different. Taking the classic version of the dish as a basis and diversifying it with spices, you can even create your own tempura recipe. There are two options for preparing this traditional Japanese dish:

The products are cut into small slices and each of them is fried separately.
The filling for the snack is crushed and then mixed with batter and fried in the form of a thin pancake, which is then divided into small slices.

Tempura batter

Time: 2 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 165.2 kcal per 100 grams.
Purpose: for preparing tempura.
Cuisine: Japanese.
Difficulty: easy.

In fact, the basis of this popular Japanese snack is a special tempura batter consisting of mixed flour, chicken eggs and water.

The peculiarity of the recipe is that the components of the dough are simply mixed with a spatula until smooth - there is no need to thoroughly knead or beat the batter, because it will no longer be the original tempura, but a completely different dish. The consistency of the tempura dough should be moderately liquid, but not flow from the pieces of filling in a stream, but tightly cover the slices on all sides.

Ingredients:

tempura flour – 150 g;
chicken egg – 1 pc.;
water – 240 ml;
salt, pepper - to taste.

Cooking method:

Pour water into a deep plate, add salt and pepper, and beat in the egg. Mix.
Gradually adding flour, bring the batter to the desired thickness.

With fish

Time: 12 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 373.5 kcal per 100 grams.
Purpose: for a snack, for a festive table.
Cuisine: Japanese.
Difficulty: easy.

The Japanese often prepare this dish with different types of fish and seafood, and they consider the ideal tempura to be one in which the filling remains almost raw.

To do this, you need to carefully monitor the temperature of the deep fat and heat it to such a state that the batter quickly browns, a crispy airy crust of an appetizing golden color forms, but underneath the fish pieces remain only slightly warm.

Ingredients:

red fish or seafood (mussels, shrimp, squid) – 330 g;
tempura flour – 165 g;
water – 250 ml;
chicken egg – 1 pc.;
salt, spices - to taste;
vegetable oil – 180 ml.

Cooking method:

Rinse fish or seafood under running water and dry. Remove bones and entrails. Cut the fish fillet into small oblong pieces 1-1.5 cm thick.
Mix the batter from flour, eggs and water. Add salt and spices to taste.
In a deep fryer or high-sided frying pan, heat vegetable oil until boiling.
Dip the fish pieces one by one into the tempura batter and lower them into the boiling fat for a few minutes until golden brown.
After frying, place the tempura on a paper towel to remove excess fat from the finished dish.

With sweet fruits

Time: 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 229.3 kcal per 100 grams.
Purpose: for dessert.
Cuisine: Japanese.
Difficulty: easy.

If you want to pamper your loved ones with a delicious quick dessert, take note of the recipe for tempura with sweet fruits. Fruits with dense pulp are suitable - bananas, apples, pears, mangoes, pineapple. In order not to make the tempura dough heavier, it is better not to add sweeteners to it.

If you suddenly find the finished dessert a bit sweet, you can sprinkle the battered fruit pieces with powdered sugar, honey or sweet berry sauce.

Ingredients:

sweet apples – 2 pcs.;
banana – 1 pc.;
pear – 1 pc.;
chicken egg category C2 – 1 pc.;
tempura flour – 120 g;
water – 190 ml;
powdered sugar - to taste;
vegetable oil – 145 ml.

Cooking method:

Using a knife, divide the apples and pears into halves, peel them, remove the seed pods, and cut into medium-thick slices.
Cut the banana pulp into thick slices.
Blot the fruit pieces with a paper napkin to remove any excess juice (the dough fits better on dry slices).
In a deep container, combine the egg and water, stir, add flour. There is no need to mix the dough vigorously - just make a few circular movements to separate the flour lumps.
Heat vegetable oil for deep frying in a deep frying pan, add a portion of fruit slices, previously coated with batter.
Fry over high heat for 2-3 minutes until browned.
Place the finished tempura fruits first on a paper towel and only then on a plate. Sprinkle with powdered sugar.

With fresh vegetables

Time: 30 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1200 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty: easy.

Light, tender, airy tempura with fresh vegetables will be an ideal addition to the Lenten table, because during Lent, food should also be tasty and beautiful.

As a base product, you can use any vegetables - eggplant slices, cauliflower inflorescences, onion rings, carrot slices, pumpkin slices, asparagus stalks, etc. However, it is better to peel hard-skinned fruits first, and it won’t hurt to boil some of them a little.

Ingredients:

cauliflower – 1 head;
zucchini – 1 pc.;
bell pepper – 1 pc.;
water – 210 ml;
tempura flour – 180 g;
chicken egg – 1 pc.;
salt, seasonings - to taste;
vegetable oil – 170 ml.

Cooking method:

Rinse all vegetables under the tap, separate the cauliflower into small florets, and boil in salted water for 2-3 minutes.
Cut the zucchini into circles, the bell pepper into thick strips.
Prepare a thin tempura dough from water, flour and eggs, add salt and season with your favorite seasonings to taste.
Heat a frying pan with oil, put in pieces of vegetables, previously dipped in batter.
Fry until golden brown over high heat, then remove excess fat with a napkin.

How to serve

In Japan, the homeland of this delicious dish, tempura is served in a special way. Pieces of food fried in a delicate airy batter are served with a special tempura sauce called tentsuyu.

This original gravy is made with dashi broth, mirin and light soy sauce. They also put a little pickled ginger and pieces of white daikon radish on the plate with tempura.

You can serve food fried in tempura dough as a separate dish, but it is often complemented with a side dish of rice or a light salad of fresh vegetables.

"Classic"

For those who prefer traditionally shaped pillows, the company has developed the Classic model. Despite the usual shape, the pillow has unique properties. They are provided by the brand’s patented material.

In addition, there is a barely noticeable indentation in the middle of the pillow. It turns the edges of the product into a kind of cushion that supports the neck and guarantees absolute relaxation of the back muscles.

Classic Original

Models in this series use the Tempur Climate Material system, designed to wick away moisture during sleep. Thanks to this property, the sleeper will never have problems with prickly heat, dermatitis and other troubles that occur with heavy sweating. This series includes mattresses of medium hardness, with a height of 19 to 31 cm. The maximum permissible weight that the products can withstand is 150 kg.

Tempura rolls - homemade

Japanese cuisine has long sank into the hearts and stomachs of many Russians, and a particularly favorite dish has become a dish with a simple name - rolls.

They are so diverse that people’s eyes widen at the sight of such an abundance of varieties, and they just want to try everything.

But today we will go through this type of Japanese delicacy, tempura rolls, or rather, we will learn with you how to prepare tempura rolls at home.

Having mastered our simple recipe for tempura rolls, you will be able to deliciously please your loved ones at a family meal or amaze your loved one at a romantic home by candlelight.

There will be nothing complicated in cooking, you don’t need to be a chef from God, but just a neat, patient cook.

You may ask why patience and accuracy?! They are necessary to obtain neat, small-sized, tightly rolled pieces from which nothing falls out.

Prepare rolls using a simple recipe

First we will focus on what tempura is?! Tempura is just a batter, but a batter made from not very simple ingredients. You will get acquainted with the list of necessary products for tempura batter a little later.

The prepared batter is baked in very hot oil for just a couple of seconds, and how tasty the dish becomes after this simple and short procedure.

But back to how to make tempura rolls, you will naturally begin your cooking by collecting the necessary ingredients.

List of products for cooking

You go to the nearest supermarket and buy the following list of ingredients:

Packing rice for creating sushi and rolls, the regular variety of rice is no good due to its high level of starch.
A bag of Nori seaweed.
Lightly salted red fish fillet (salmon, salmon, tuna) - 350 g.
1 fresh cucumber.
100 grams of any cream cheese.
100 grams of sharp soft cheese.
A bag of sesame seeds.
Rice vinegar 60 ml.
3 tsp granulated sugar.
1 small spoon of salt.
1 chicken egg.
Special flour for tempura, adjust the amount of flour by eye.
Cold water, its quantity is adjusted during the preparation of tempura batter.
60 grams of fine breadcrumbs.
Vegetable oil for frying.

You also need to stock up on convenient equipment; we will also prepare a list of them now. So, you need: a saucepan, bowls, a mat - this is exactly what will help you roll tempura rolls, cling film, a sharp long knife, a wooden spoon and a beautiful plate for serving the prepared Japanese dish.

Instructions for preparing the roll

A diagram of how to prepare hot tempura rolls at home will be described step by step, in the smallest details, so that any cook can handle the Japanese dish without difficulty, like a real sous chef.

Pour the rice into a bowl and wash it thoroughly under the tap, until the water in the bowl is perfectly clear, without the slightest hint of cloudiness. Pour the washed cereal into a saucepan and fill it with water so that it covers the grains of rice by one of your fingers.
Cover the saucepan with a lid and send it to cook on the stove. For five minutes, the rice should be cooked at maximum heat, after ten minutes at minimum heat.
The cooking is over, don’t rush to take out the boiled cereal, but let it steam under the lid for about 20 minutes. After the time has passed, pour the rice out of the pan onto a plate and wait for it to cool completely.
Add vinegar, salt and sugar to the rice, stir the paste until the dressing is completely dissolved.
Now preparing another filling, this process is just as simple, even a child can handle it on his own. We cut the cucumber and fish fillet into thin strips. Pour the cheeses into a bowl and mix with each other. The delicious filling is ready!
We lay out a mat on the table, put a sheet of cling film on top of it, the same size as the mat, and the third layer is a sheet of nori.
We begin laying out the rice; the rice sheet should not exceed the thickness of two grains of rice.
Stepping back 1.5-2 centimeters from the edge of the nori sheet, lay out a thin strip of cheese, lay a fish fillet on top of the cheese, and place a strip of cucumber on the side of the cheese.
Now we begin to spin the rolls, here it is important for you to “fill your hand” yourself. Place the finished block on a board, take a sharp knife, wet the tip in cold water, this is necessary so that during the cutting process the rolls are neat and do not stick to the knife.

Cooking tempura

You have prepared the rolls, but this is not the end of the preparation of our dish; we continue to prepare tempura rolls at home. Now you will find instructions on how to prepare the batter and bake cubes of food in it.

Pour the tempura flour into a bowl, add the egg and cold water, and start mixing everything. The batter is ready.
Now it’s time to heat up the oil; heat the oil in a deep saucepan or frying pan.
Pour breadcrumbs into a plate; they will give the rolls a delicious crunch. Dip the piece in the tempura mixture, then in the breadcrumbs and lower it into the hot oil. Baking happens in seconds, so don't overcook your dish!

Well, you have taken the step of a novice sous chef, we think that you will not stop your experiments with Japanese dishes, but will only develop and develop.

: making tempura rolls

Source: https://gotovite.ru/mirovaya-kuxnya/rolly-tempura-prigotovlenie-v-domashnix-usloviyax.html

Cooking method

Prepare all ingredients. Cool the eggs in water (the colder the better).

Pay special attention to rice. Since our rolls will be “outside” - with the rice facing up, there will be no way to hide the shortcomings. Therefore, give preference to special varieties of sushi rice. The grains of these varieties hold their shape well and stick together well.

Rinse the rice many, many times until the water becomes clear. Boil 200 g of water and add salt. Pour rice into boiling water, mix well, cover with a lid, reduce heat and leave for 15 minutes. Then turn off the heat and leave the rice covered for 15-20 minutes. Cool. Add 1 tbsp. rice vinegar and stir.

Cut the nori sheet in half. Just 2 halves are enough for 2 rolls. First, take the 1st half of the sheet and place it on the mat with the smooth (shiny) side down.

Place the finished rice on a sheet of nori so that it does not reach the edge closest to you by 1.5-2 centimeters, and, accordingly, protrudes beyond the far edge by the same amount - 1.5-2 cm. Cover the sheet of nori with rice with the second side of the mat and turn it over. Oops, the rice ended up on the bottom and the nori sheet on top.

Place pre-cut fish in the center of the nori sheet.

Carefully make a trail of cream cheese on top of the fish. I really like this filling option, because after heating the cheese melts and gives the roll an indescribable tenderness...

Place a second layer of fish pieces on top of the cheese.

In order for the roll to be a success, it is necessary that the end of the nori sheet that is not filled with rice is overlapped to the opposite edge, and the rice forms a single circle. Hooray! The first roll is ready for heat treatment!

We are doing the 2nd roll. For this we will make a special Japanese omelette. Beat 1 egg with 1 tbsp. sugar and 0.5 tsp. salt. Pour into a hot frying pan and fry until golden brown on both sides. Cut into long thin strips.

Similar to the first option, place the rice on the already prepared half sheet of nori and turn it over. We form the filling in the center: put cucumber strips and chopped crab sticks.

Add pieces of chopped omelette on top. The sweet notes of the omelette will give the finished roll some originality and highlight the taste of other ingredients.

We roll the roll in the above sequence. The second roll for frying is ready!

Of course, for warm rolls you can also use “inner” rolls - a sheet of nori on top. But, in my opinion, it is when the rice is on top and forms a crispy crust together with the batter that it turns out very, very tasty!

We are preparing the batter in which we will dip our rolls. The classic batter is made from special tempura flour (where the name of these rolls comes from). But it seems to me that few people have such flour at home)), so I offer a recipe for making an affordable and tasty batter.

Combine regular white flour with starch, egg and add 100 g of chilled water. Mix (I used a blender) the batter. The consistency should resemble thick sour cream.

We cut the roll in half to make it easier to manage, and dip it thoroughly in the batter.

Meanwhile, in the narrowest possible saucepan or frying pan, the oil should already be heated.

Place the prepared half of the roll there and fry on each side for a couple of minutes until golden brown. We do this with the remaining 3 halves.

Take the finished roll halves out onto a paper towel and “free” them from excess oil.

We cut the finished halves of the warm roll into 4 more tasty parts.

Have a pleasant and warming meal!!!

Don't know how to make Tempura rolls at home? Then our quick and easy recipe will help you! Feed your family and friends a delicious and satisfying Japanese dish.

Ingredients:

sushi rice – 1 tbsp;
nori – 4 sheets;
salmon fillet – 120 g;
Buko cheese – 80 g;
cucumber – 1 pc.;
smoked eel – 100 g;
pickled ginger – 120 g;
Unagi sauce – 50 ml;
tempura flour – 100 g;
chicken egg – 1 piece;
vegetable oil – 500 ml
water – 20 ml.

Preparation

Start rolling the roll, pressing it lightly with your fingers. Dip the finished rolls into batter. If you want to achieve a crispy crust, you can first roll the roll in breadcrumbs. Fry the Tempura rolls in hot oil for two minutes.

Serve the roll cut into pieces, with Unagi sauce and pickled ginger. For those who like it spicy, you can stock up on wasabi. Interestingly, “Unagi” means eel in Japanese, so this sauce is perfect for these rolls.

There are many options for preparing Tempura rolls, for example, EbiTempura roll. This is the same roll, but instead of filling it uses king tiger shrimp. “Kunsei Tempura” rolls use caviar, perch, bacon - whatever your heart desires.

Regardless of which version of rolls you decide to prepare, you are guaranteed a hearty dinner.

Original Japanese cuisine is becoming increasingly popular around the world. If you think that the national food of the Japanese is only sushi and rice or seafood snacks, then you are deeply mistaken. Residents of the Land of the Rising Sun love vegetables, fruits, and poultry, which are prepared here in a special way and this method of cooking is called tempura. They use special flour for such snacks. To prepare real tempura, close to the authentic version, you need to know several important secrets of the original Japanese recipe.

Budget Cloud

A series of the softest models. To ensure an orthopedic effect, such models do not have sufficient rigidity, but they are excellent for the prevention and treatment of intervertebral hernias and neuralgia. The maximum permissible load on the mattresses of the series is 150 kg. Height varies from 19 to 27 cm.

Tempura at home recipe with photos – Delicious

Tempura is a traditional way of cooking fish and vegetables in batter in Japanese cuisine. The batter is usually prepared using water with an egg and flour with the addition of starch. Products cut into strips are dipped in this batter and transferred to deep fat. It is important to correctly calculate the frying time so that the batter does not burn and the meat or fish has time to cook crispy.

Chicken breast tempura (Tori tempura)

Tempura is a traditional way of preparing various foods in Japanese cuisine. Essentially, before deep-frying, these products are simply dipped into a kind of batter, which is prepared on the basis of starch. It is important not to overcook, so as not to burn the batter, but also the meat.

Tempura with sea fish

sea fish (fillet), dessert wine, onion, egg (white), wheat flour, rice flour, bell pepper, celery (root), soy oil, dessert wine, pickled ginger, soy sauce, water, radish, dill (greens ), parsley (greens)

Tori tempura - chicken breast tempura

chicken (fillet breast), garlic (large), ginger (fresh), sugar, salt, soy sauce, hot pepper (red), egg, milk, vegetable oil, breadcrumbs

Vegetable tempura

cauliflower, broccoli, water (cold), vegetable oil, zucchini, carrots, bell pepper, garlic, hot pepper (red), lemon juice, soy sauce, sesame oil, egg, sugar, flour

Tempura (II)

white fish fillet, shrimp, carrots, potatoes, onions, egg, cold water, flour, soy sauce, sake or table white wine, grated white radish

section: Fish stew, Tempura

Tempura (I)

fish fillet, onion, celery (root), sweet pepper, rice and wheat flour, water, dessert wine, vegetable oil for frying, water, ginger (ground), dessert wine, soy sauce, daikon

Ingredients

Rice or wheat flour - 3 tbsp. spoons;

Step-by-step recipe with photos

Tempuna flour is used in Japanese and Asian cuisine to make tempura batter. Tempura batter is designed for deep-frying shrimp, vegetables and hot rolls. Adjust the thickness of the batter to your taste by changing the amount of ice water.

The easiest way is to buy special tempura flour and read the recommended recipe on the package. But not everywhere such flour is on sale, not even in every supermarket in big cities. Therefore, in the list of ingredients I give its approximate composition. Instead of any flour, you can also take a portion of starch.

The following spices can be added to the tempura flour batter: curry mixture, hot peppers, garlic powder.

Mix eggs with ice water. For the batter to have the consistency of pancake batter, you need about the same volume of water as flour.

Add flour and, if desired, baking powder.

Stir the mixture manually with a fork or whisk into a more or less homogeneous mass and the batter is ready. Add salt and spices to it to taste or depending on the purpose.

The batter must be cold for use; sometimes ice cubes are even placed in it. What I mean is that it is recommended to keep it in the refrigerator. Tempura batter is ready.

How to cook tempura, main features

Tempura is based on only the freshest ingredients. On a chef's cutting table in a Japanese restaurant, it's not uncommon to see squirming eels or bouncing shrimp fresh from the sea.
An important element in making real tempura is the batter, which is made from eggs, flour and ice water. There is no need to knead the tempura batter very thoroughly: there should be lumps in it, and most importantly, air bubbles. To achieve this effect, the batter is prepared immediately before use.
Another secret of tempura is that you cannot change the temperature during the frying process.
But the main thing in the art of preparing tempura is to accurately guess the moment when the dish is ready, and in no case overdo it. The Japanese believe that products should undergo only minimal heat treatment - otherwise the entire taste of the dish will be lost. Properly cooked tempura is golden, crispy on the outside and very tender on the inside.

About the ingredients for tempura

Tempura batter requires special flour. Regular wheat or rye will not work. The batter, made from our usual cereals, turns out to be too sticky. It is good for creating a “shell” for a product that does not hold its shape well (for example, pollock). But with regular flour it will be just everyday fish in batter, and not divine tempura. So it is important to purchase the right product. It’s called “tempura flour”. If we look at the composition, we will see that it includes a mixture of rice and wheat flour, potato starch and salt.
The next product is frying oil. Tempura should be prepared using a mixture of sesame and vegetable oil.

Rules for preparing tempura

A certain procedure must be followed to create a tempura dish.
Cut the main product into pieces, wash and dry on a napkin. If the product is even a little wet, the batter will not spread over it into a thin film and will stick off.
The oil must be very hot so that the dough “seizes” immediately.
Do not increase or turn up the heat under the frying pan while preparing tempura.
And, most importantly, you need to guess the moment when the dish will be ready. A second of delay - and it won’t be the same.
It is important to shake off excess fat when removing pieces from the pan. Then the dough will remain crispy and the center will remain tender.

Read also: Cauliflower with sour cream in a frying pan recipe

https://www.youtube.com/watch?v=0C7QcYeqbhE

We invite you to get acquainted with some methods of preparing food in batter

Source: https://vkusnoidoma.ru/kulinarija/tempura-v-domashnih-uslovijah-recept-s-foto.html