Tempura Making/天ぷら作り

Japanese Food

On May 9, I decided to make tempura for supper. I first made tentsuyu (dipping sauce for tempura) well in advance, at around two o’clock in the afternoon, by combining dashi, soy sauce, and mirin at a ratio of 5:1:1.

800 ml dashi (800 ml water + 1.3 tsp instant dashi)
160 ml soy sauce
160 ml mirin
I used mirin-like seasoning, not real mirin (which contains alcohol), so I just brought the mixture to a boil, turned off the heat, and let it cool.
If you use mirin, you first evaporate the alcohol by boiling for some time.

Note: A ratio of 4:1:1 is more common.
出汁 800 ml(水800 mlに出汁の素小さじ1.3)
しょう油 160 ml
みりん 160 ml

注: 4:1:1という割合のほうが一般的です。

Main ingredients for tempura (tane or tendane):

The sansai (edible wild plant) in the upper right corner is kogomi or kogome (ostrich fern fiddlehead). Luckily, I found kogomi sold at a low price, 98 yen a pack, and I just had to buy two! All my family love kogomi! The sansai in the lower right corner is yomogi (mugwort), which I picked up in my yard.

Cut each sweet potato crosswise or diagonally into 1-cm rounds, soak in cold water for at least 5 min., and drain.

I usually have tempura with soba (buckwheat noodles), and that night’s supper was no exception.

Tempura pot with canola oil in it:

I measured the depth of the oil, and it was about 4 cm.  I think that 5 cm is usually considered a minimum depth, and I’d say that 3 cm is a bare minimum.

I don’t like to use sesame oil to make tempura because of its distinctive flavor.  Besides, sesame oil is very expensive!

To be continued.
I’ve been rather busy these days, and I have to write about tempura making in several separate parts.

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