Name: Japanese Tempura
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: Asparagus; Lotus root; Tempura flour; Egg yolk; Cold water; Frying oil

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Original: English

Japanese Tempura

by 情熱大陸公式チャンネル

Michelin two-star tempura chef Fumio Kondo shares the secrets to exquisite tempura using seasonal vegetables. From preparing asparagus and lotus root to making a foolproof batter and frying like a pro, this guide provides detailed explanations on the art of making authentic tempura at home. Enjoy crispy, non-greasy, authentic tempura in your own kitchen.

Ingredients

Scale:

Main Ingredients (2 servings)

Asparagus
Lotus root
Tempura flour
Egg yolk

Seasonings

Cold water
Frying oil

Steps

Snap off the tough lower part of the asparagus at its natural breaking point.
🕒 00:26
Cut the asparagus into 2 or 4 pieces, as desired.
🕒 01:19
Thinly slice the lotus root to about 5mm thickness. [This is the key!] To preserve the lotus root's sweetness, do not soak it in water. Slice just before frying.
🕒 01:55
If storing sliced lotus root, keep the slices connected and store them. Separate the required amount just before frying.
🕒 02:45
Add the coldest water to a bowl, then add the tempura flour. [This is the key!] Adding the water after the flour prevents overmixing and reduces stickiness.
🕒 03:48
Roughly mix the tempura flour and water. Stop mixing when some flour remains. [This is the key!] Overmixing will create stickiness and prevent the batter from adhering to the ingredients. Maintain a runny consistency.
🕒 04:33
Lightly mix the batter again, as if dissolving the starch on top.
🕒 05:13
In a separate bowl, combine egg yolk and cold water in a 1:1 ratio. Lightly mix with a whisk until partially broken down. [This is the key!] Overmixing to eliminate lumps will create stickiness, so it's fine to leave a few small lumps.
🕒 05:30
Heat the frying oil to 170-175 degrees Celsius (338-347 degrees Fahrenheit). [This is the key!] Maintaining the oil temperature so it temporarily drops when ingredients are added and then returns to the optimal temperature will result in delicious tempura.
🕒 06:53
Lightly coat the asparagus with batter and place it in the frying oil heated to 175 degrees Celsius (347 degrees Fahrenheit).
🕒 07:35
Remove the asparagus from the oil once, drain excess oil, then return it to the oil and fry again until the sizzling sound stops. This is a double-frying technique. [This is the key!] Removing excess moisture from the inside of the ingredients prevents the batter from becoming soggy and ensures a crispy finish.
🕒 08:13
Coat the lotus root with batter, add it to the oil, and fry.
🕒 09:08
Once the batter starts to set, drizzle more batter over the top and continue frying until the entire piece is white and the sizzling sound changes. [This is the key!] Doubling the batter creates a crispy texture and reduces moisture appropriately.
🕒 09:39
Lightly coat the lotus root with batter, shake off excess batter thoroughly, and place it in the oil.
🕒 10:39
Remove from the oil once, then return it to the oil while keeping the batter connected, and fry lightly.
🕒 11:10
Fry until the lotus root retains some of its texture and the sizzling sound changes. [This is the key!] This maximizes the natural sweetness and texture of the lotus root, bringing out its flavor without being greasy.
🕒 11:34