Tempura is one of the only "imported" Japane foods. It's believed to be imported from Portugal at the end of the 19 century. All in all - it's simple fried food. If done properly, it has an ubelievable crispyness, is not greasy and has just a smooth batter cover. Tempura is a tipical example for the rule, the simpler the dish - the more difficult to cook. Here are the secrets of this man. A Tempura chef that runs a well-known speciality restaurant in Tokyo in its 3rd family generation.
The Batter:
(messure by weigth. Total weigth is 100%)
40 % Ice-Cold Water
5-10 % Egg Yolk
50-55 % Flour
Mix flour and egg yolk. Mix in ice-cold water. The batter should be smooth, yet still a little lumpy.
The Tempura:
You can fry most any seafood (shrimps, clams) and fish (white fish) and vegetables (zucchinis, daikon etc)
The Sauce:
Dashi with shreeded daikon.
Also served with straigth salt
The Oil:
This chef uses 50% sesame oil and 50% vegetable oil. The oil must be 170° Celcius
Dust the Tempura with a little flour and cover with the batter quickly. Fry by maximum 4 pieces in the tempura pan until crispy. Serve on paper.