Tempura pretvara uobičajeno povrće u nesvakidašnju gozbu. U tempuru ubacite sveže sezonsko povrće, meso, pečurke, morske plodove... Deca se naročito raduju "onion rings" varijanti! Iako je tipičan predstavnik Japanske kuhinje, čini mi se da ovo jelo ipak ima internacionalni karakter i veoma podseća na pohovano ili povrće u šlafroku.
Pripremiti jednu ili više vrsta svežeg sezonskog povrća, lepo oprati, osušiti ubrusom, oljuštiti i iseći na odgovarajući način:
- luk iseći na kolutove i odvojiti prstenove;
- šargarepu, paškanat, celer, krompir... iseći na tanke listiće (nožem ili ljuštilicom), ili na tanke dugačke štapiće;
- tikvice, bundevu, plavi patlidžan iseći na tanke kolutove ili na listiće;
- maldi grašak i boraniju ostaviti u mahuni;
- maldi grašak i boraniju ostaviti u mahuni;
- manje šampinjone ne seckati, ili preseći na pola ako su veći;
- karfiol i brokoli odvojiti u manje cvetiće;
- papriku iseći na kolutove (ako je manja), ili na tanke, duže štapiće.
Da povrće ne bi zagorelo, najbolje je za prženje upotrebiti šerpu manjeg prečnika. U šerpu sipati ulje dubine 2-3cm i staviti da se dobro ugreje. Tempura se prži na ulju koje nema jak miris i stabilno je na visokim temperaturama (suncokretovo, ulje od semenki grožđa, eventualno uz dodatak male količine susamovog ulja).
Dok se ulje greje napraviti tempuru. U posudu za mućenje izručiti 1 šolju belog brašna, 1 šolju kukuruznog brašna, 1 kašičicu praška za pecivo, prstohvat aleve paprike (samo zbog boje), 1/2 kašičice soli. Promešati suve sastojke. Zatim dodati ledeno hladno pivo i mutiti žicom tako da se dobije gusta masa (gušća nego za palačinke). Masa treba da se održava na niskoj temperaturi, pa je zgodno u veću posudu sipati led i vodu, na ledenu vodu spustiti ćasu sa tempurom. U tempuru umakati povrće, i pržiti na vrelom ulju, kratko, samo da porumeni sa svih strana. U šerpicu za prženje ne treba stavljati puno povrća, nego samo po nekoliko komada. Listići povrća mogu malo da se "zgužvaju", imaće zanimljiviji oblik kada se isprže. Prženo povrće vaditi rešetkastom kašikom, spustiti kratko na papirni ubrus da se ocedi višak ulja.
Povrće u tempuri poslužiti ODMAH, dok je vruće i savršeno krckavo. Obožavaoci tempure izbegavaju soseve i uživaju u ukusu bez ikakvih dodataka. Eventualno, začinjeno sa par kapi limunovog soka.
Ako baš hoćete da poslužite neki umak, tu je par brzih i ne preterano zahtevnih kombinacija koje se savršeno slažu uz "onion rings":
1. pomešati kiselu pavlaku, ren, malo senfa i prstohvat soli;
2. u kečap (ili domaći sos od svežeg paradajza) dodati iseckan svež bosiljak, malo maslinovog ulja;
3. sir iseckati na kockice, posuti tucanom paprikom;
4. napraviti bešamel sa dodatkom buđavog plavog sira;
5. neki gotovi Japanski sosevi...
5. neki gotovi Japanski sosevi...
Sastojci: jedna ili više vrsta svežeg sezonskog povrća, 1 šolja brašna, 1 šolja kukuruznog brašna, 1 kašičica praška za pecivo, prstohvat aleve paprike, 1/2 kašičice soli, ledeno pivo, ulje za prženje.
Crispy vegetable tempura
Tempura turns vegetables into delicious dinner. You can make it with fresh seasonal vegetables, meat, mushrooms, seafood... Children are delighted with "onion rings" version! Although it is a typical Japanese cuisine, this dish has an international character simmilar to deep frying.
Take one or few types of fresh seasonal vegetables, wash well, dry with a towel, peel and cut:
- Onions cut into slices and rings separated;
- Carrots, parsnip, celery, potatoes... cut into thin slices (with a knife or peeler) or thin sticks;
- Zucchini, squash, eggplant cut into thin slices, or rounds;
- Green beans and peas use whole;
- Mushrooms whole if small, or cut in half if they are large;
- Cauliflower and broccoli separated into smaller flowerets;
- Peppers, cut into rounds (if smaller), or thin strips.
To avoid to overcook tempura, use a frying pan of smaller diameter. For frying use oil that doesn't have strong taste (sunflower oil, grape seed oil, optionally add small amount of sesame oil).
Meanwhile make tempura batter. In a bowl mix dry ingredients: 1 cup all purpose flour, 1 cup corn flour, 1 teaspoon of baking powder, a pinch of cayenne pepper (just for color), 1/2 teaspoon salt. Then add the ice-cold beer and whisk together to obtain a thick batter. Batter should be kept at a low temperature, so put a bowl with a batter in a larger bowl with the mixture of ice and water.
Dip a few of the prepared vegetables into the tempura batter and place in the hot oil. Do not overcrowd the pan. Turn as needed to evenly cook the tempura vegetables. Remove when browned and cooked through, place on a paper towel to drain excess oil. Some vegetable slices can be folded a bit - they will have interesting shape when fried.
Vegetable tempura should be served immediately while hot, golden brown, perfectly crispy and delicious. Some tempura fans forgo the dipping sauce and enjoy the pure taste of the tempura. Eventually, seasoned with a few drops of lemon juice.
If you want to serve a sauce, there's a few quick and not too demanding combinations that match perfectly with the "onion rings":
1. mix the sour cream, horseradish, a bit of mustard and a pinch of salt;
2. take ketchup (or homemade fresh tomato sauce) and add chopped fresh basil, a lug of olive oil;
3. cut cheese into cubes, sprinkle with cayenne pepper or with some finely chopped chili pepper;
4. make bechamel sauce, add blue cheese at the end;
5. some ready made Japanese sauces...
Ingredients: one or more types of fresh seasonal vegetables, 1 cup flour, 1 cup corn flour, 1 teaspoon of baking powder, a pinch of cayenne pepper, 1/2 teaspoon salt, cold beer, oil for frying.
Take one or few types of fresh seasonal vegetables, wash well, dry with a towel, peel and cut:
- Onions cut into slices and rings separated;
- Carrots, parsnip, celery, potatoes... cut into thin slices (with a knife or peeler) or thin sticks;
- Zucchini, squash, eggplant cut into thin slices, or rounds;
- Green beans and peas use whole;
- Mushrooms whole if small, or cut in half if they are large;
- Cauliflower and broccoli separated into smaller flowerets;
- Peppers, cut into rounds (if smaller), or thin strips.
To avoid to overcook tempura, use a frying pan of smaller diameter. For frying use oil that doesn't have strong taste (sunflower oil, grape seed oil, optionally add small amount of sesame oil).
Meanwhile make tempura batter. In a bowl mix dry ingredients: 1 cup all purpose flour, 1 cup corn flour, 1 teaspoon of baking powder, a pinch of cayenne pepper (just for color), 1/2 teaspoon salt. Then add the ice-cold beer and whisk together to obtain a thick batter. Batter should be kept at a low temperature, so put a bowl with a batter in a larger bowl with the mixture of ice and water.
Dip a few of the prepared vegetables into the tempura batter and place in the hot oil. Do not overcrowd the pan. Turn as needed to evenly cook the tempura vegetables. Remove when browned and cooked through, place on a paper towel to drain excess oil. Some vegetable slices can be folded a bit - they will have interesting shape when fried.
Vegetable tempura should be served immediately while hot, golden brown, perfectly crispy and delicious. Some tempura fans forgo the dipping sauce and enjoy the pure taste of the tempura. Eventually, seasoned with a few drops of lemon juice.
If you want to serve a sauce, there's a few quick and not too demanding combinations that match perfectly with the "onion rings":
1. mix the sour cream, horseradish, a bit of mustard and a pinch of salt;
2. take ketchup (or homemade fresh tomato sauce) and add chopped fresh basil, a lug of olive oil;
3. cut cheese into cubes, sprinkle with cayenne pepper or with some finely chopped chili pepper;
4. make bechamel sauce, add blue cheese at the end;
5. some ready made Japanese sauces...
Ingredients: one or more types of fresh seasonal vegetables, 1 cup flour, 1 cup corn flour, 1 teaspoon of baking powder, a pinch of cayenne pepper, 1/2 teaspoon salt, cold beer, oil for frying.
