- 100 g flour;
- 1 egg yolk;
- 200 ml of cold water;
- 700 g of various seafood and/or vegetables;
- Sesame, vegetable or rice oil.
This number of ingredients is for six servings, but you may need more products to make the batter. It depends on the size and shape of the seafood and vegetables which must be completely covered by the batter.
The most important thing in tempura is the batter. It is made using flour, egg yolk, and cold water. According to the chef, these ingredients must be at the same temperature in order for the batter to have a uniform consistency.
Gently mix the ingredients together. If you do this too vigorously, the tempura will turn out stiff. Place the ready batter in the fridge.
Cut vegetables or seafood into small pieces that can fit in your mouth.
Nobu Matsuhisa likes to use eggplant as a filling because it keeps its shape and stays crispy and fresh. Mushrooms can also be used.
For seafood, he prefers rock shrimp or tiger shrimp. Keep in mind that the rock shrimp is quite large in size, and its shell is so hard that you have to use a special device to remove it. Peel the shrimp, make transverse incisions in the belly to prevent it from twisting during cooking, and rinse it.
How to Cook
In Japan, pure sesame oil is used to make tempura, but vegetable oil or rice oil can be used. Do not use olive or coconut oil, as they do not have an optimal heating temperature.
Heat the oil to 170 °C for vegetable tempura and to 180 °C for seafood tempura. Then coat the vegetable or seafood in the batter and place it in a pan with plenty of hot oil.
The cooking time will depend on the size of the tempura. If the piece sank slightly in the oil, and then re-surfaced, it means the dish is ready. If the tempura sank to the bottom of the pan, the oil is not hot enough.
When ready, place the tempura on paper towels to absorb any excess oil. Cool slightly for a couple of minutes and serve immediately.
At Nobu restaurants, shrimp tempura is served with salt and lemon juice. Umami sauce, recognized as one of the five main flavors along with sweet, bitter, sour and salty, goes great with vegetable tempura. Umami is the perfect accompaniment to the tempura.