Tempura flour

Ez a közzétett változat, ellenőrizve: 2022. A Wikimédia Commons tartalmaz Tempura tempura flour médiaállományokat.

A tempura japán étel, palacsintaszerű tésztában megmártott és olajban kisütött tengeri hal, garnélarák, vagy zöldségféle. Szójaszósszal, bambuszrüggyel, retekkel, tormával, gyömbérrel fogyasztják. Portugál eredetű étel, eredetileg a Nagaszakit a 16. Japánban, ahol aztán elterjedt és a 18. A tempura tésztája jeges vízből, tojásfehérjéből, lisztből készül, esetenként sütőport is adnak hozzá.

Az elkészült tempurát tálalhatják önálló fogásként valamilyen szósszal, vagy sózva, szósz nélkül nélkül. A szósz általában a tentsuyu, mely 3 rész dasiból, egy rész mirinből és és egy rész szodzsúból készül. Tempura: o clássico japonês de origem portuguesa. Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond. The quick and easy Japanese cookbook: great recipes from Japan’s favorite TV cooking show host.

A lap szövege Creative Commons Nevezd meg! On this Wikipedia the language links are at the top of the page across from the article title. Not to be confused with Tempera. Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. Specially formulated tempura flour is available in supermarkets.

No seasonings or salt is added to the batter, or the ingredients, except for some recipes recommending rinsing seafood in salt water before preparation. Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in hot oil. The finished fry is pale whiteish, thin and fluffy, yet crunchy. Tenkasu are often reserved as ingredients in other dishes or as a topping.

Various seafood and vegetables are commonly used as the ingredients in traditional tempura. Vegetables tempura is called yasai tempura. The all-vegetable tempura might be served as a vegetarian dish. Tentsuyu is the most common sauce consumed with tempura. Cooked pieces of tempura are either eaten with dipping sauce, salted without sauce, or used to assemble other dishes.

Tempura is commonly served with grated daikon and eaten hot immediately after frying. In Japan, it is often found in bowls of soba or udon soup in the form of shrimp, shiso leaf, or fritter. Tempura is also used in combination with other foods. Earlier Japanese deep-fried food was either simply fried without breading or batter or fried with rice flour. However, toward the end of the 16th century, the technique of fritter-cooking with a batter of flour and eggs was acquired in Nagasaki from Portuguese missionaries. Hence the etymology of the word. Making the best use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs, and water as ingredients, and the batter was not flavored.