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How to Cook Tempura | Cooking Osaka
- Lotus root (or sweet poteto)
- about 150g
- Herb (Rosemary, Oregano, Sage and so on)
- all-purpose flour
- ½ cup (50g)
- vegetable oil for deep frying
- 1.5cm or 0.5 inch depth in a pot
*** METHOD ***
Prepare the items you plan to coat and deep-fry with the tempura batter.
① Slice the lotus root into 1cm pieces. And put them in a bowl.
② Bring about 2.5 cm (1 inch) of oil in a medium pot to 170℃.
③ Add the all-purpose flour in the bowl ①, mix them well until the ingredients do not stick together. Remove extra all-purpose flour if needed using a strainer.
④ For the tempura batter, prepare the cold water with ice cubes in a bowl. Add all-purpose flour into the cold water little by little, and mix it well with a whisk or chopsticks. The batter should not be smooth but a little lumpy.
⑤ Combine ③ and ④. Do not overmix.
⑥ Pick one piece of ⑤ mixture, fry and drain. Repeat for the rest of them.