Some sources believe the word tempura comes from ‘tempero’, which means ‘seasonings’ or ‘spices’ in Portuguese, while some cited the definition from Kanji (Japanese-Chinese characters). There are also a number of theories surrounding the etymology of tempura, which adds to the dubiety. However, as the cooking method of ‘deep-frying with flour batter’ was already established in Japan beforehand, the origin of tempura can be somewhat disputable. The tempura-style batter is said to have been brought to Japan by Portuguese missionaries in the 16th century, during the Muromachi period. Let’s learn all the secrets today! History of Tempura Sure, making perfect tempura requires skills and practice, but I am here to tell you that it is possible to make the perfectly-airy, crispy, and non-greasy tempura right from your home. So do the batter and deep-frying technique. To make tempura worthy of your effort, freshness matters. And home cooks will themselves in front of the hot oil in their tiny kitchens. Japanese chefs would spend years mastering the technique of tempura frying. In Japan, Tempura (天ぷら) is serious stuff. When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you’re going to have some really good meal. Consider this your ultimate tempura-making guide! Learn how to make perfect tempura at home with this easy-to-follow recipe! You’ll find plenty of helpful tips and tricks for making the crispy batter and delicious dipping sauce.
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