Tempura / 天ぷら

なんか最近無性に揚げ物が食べたい・・・　今日のお昼ご飯は、残り物で作った海老と紫蘇の天ぷらとそばでした。天ぷらの衣って意外と難しいと思っている方も多いと思うので今日はその衣の紹介です。

天ぷら大好き♥♥

材料
卵　一個
水　200cc
薄力粉　200ccのカップ一杯


作り方
1. まずボウルに卵を割ってほぐします。 そこに200ccの冷水を入れて泡だて器で軽く混ぜます。


2. 200ccのカップ一杯の薄力粉を三回ほどに分けて、1.に入れます。揚げる直前に衣は混ぜてください。


Lately, for some reason I've been craving deep fried food... So, today I made tempura for lunch to accompany my soba. I made it with whatever I had in the fridge, so I fried shrimp and Green Shiso (Perilla frutescens). So delicious! It's so easy to make tempura, but some of you may have a hard time with preparing the batter, so I'm going to share with you my easy tempura batter with you.

I ♥ Tempura

Ingridients
1 large egg
¾ cup cold water
¾ cup all purpose flour or weak flour


Directions


1. In a medium bowl, beat egg slightly and whisk in cold water.


2. Shift the flour into the egg water mixture, ¼ cup at a time. Make sure to use cold water and not to over mix to prevent the glutens from forming. Also, lightly coat whatever you are frying with flour, shaking off the excess before dipping them into the batter. 


Did you know that Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders? Tokugawa Ieyasu, founder and first shogun of the Tokugawa shogunate of Japan, reportedly loved tempura.