Tempura

It’s getting cold recently so that I would like to eat something hot for dinner with my family. What would you like to eat for winter dinner?
I cooked Tempura last night, it’s one of the typical Japanese dish that deep fried vegetable, seafood and meat. We eat them seasoned with salt or mentsuyu めんつゆ it’s a kind of noodle soup and we put them on some steamed rice or hot noodle.

I am going to share you how to cook tempura today. It’s not difficult thanks for the tempura powder!
First you cut some ingredients. I selected some potatoes, sweet potatoes, carrots, burdocks, konjac and chicken because they were in my refrigerator.

You need put potatoes in water for about 10 minutes to remove starch when you cook potatoes.

You slice up carrot and burdock finely to be easy cook.

You need put burdock in water for a while too to get rid of harshness.

After putting vegetables in water, do not forget to drain water them well.

Then I share you the magical tempura powder!!
“Kotsuno iranai Tempura ko”　”日清コツのいらない天ぷら粉”
If you take this powder, you can cook delicious crispy tempura easily!!

This tempura powder consists of some flour, starch, baking powder and so on.

You add some water into the tempura powder and mix them a little. This is a tempura batter.

You dip the ingredients into the batter and fry them in deep fat until turning color to golden.

They looks so yummy and they are so crispy even they become cool thanks for the tempura powder.

I put some cut carrots and burdocks into batter and mix them. And I deep fried them. It’s called Kakiage かき揚げ. You can enjoy the crunchy texture!
Slice the chicken thinly to be soft.

I cook many tempura for one time and I freeze the tempura of leftovers after dinner and cook them for tempura udon　天ぷらうどん that is a noodle adding some tempura or tendon 天丼 that is a bowl of rice topped with some tempura.

I feel hungry…

See you next time!