Today, I’m going to be making, Summer Tempura.
As I told you last week, I like to serve Somen noodles with Tempura. The crunchy texture of tempura goes well with smooth and light in texture of Some noodles.
What I really want to show you is Corn Tempura. Some of you know that Japanese sweet corn is super sweet and tasty. When it make into tempura, it’s going to be a very special dish.
It’s OK making one kind of tempura, but if there are some other summer veggie you have on your hand, let’s make them into tempura!
Let’s get start with cutting vegetables.
＜ingredients＞ 3 ~4 servings
1 sweet corn
5~6 green beans
3~4 Shiso leaves
3~4 slices red pickled ginger
1 cup cake flour
1 cup egg water (1 egg ＋ icy cold water)
- Wash the Shiso leaves and pat dry. Cut green beans into 5cm, and stick a toothpick through to 4 to 5 strips. Slice eggplants into 7 to 8 mm thick. Pat dry some piece of pickled red ginger. We usually use to add spicy kick to the dish, like Okonomiyaki or Takoyaki. But in Kansai area, we often make it into tempura and it is popular. To tell you the truth, I don’t really like this but I want to introduce the food culture and, the color is pretty!
- Shave the corn kernels off the cob. Be generous with the shaving, do not go too far, otherwise the hard bits will annoying you.
- Now let’s move on to the batter. Crack the egg and beat well. Add icy cold water up to one cup. Put your cake flour into a medium size bowl, and make a well in the center. Pour the egg water, and mix just to combine.
There are several way to make tempura batter, adding egg, or just an egg yolk, or even without an egg. Today, I want to hold the corn kernels, so I add egg to bind them together.
- The ingredients are all set, now let’s deep fry tempura. First, The Shiso leaves. I want to keep the beautiful color, start cooking on low heat about 160℃（320℉）Dust with flour to stick the batter nicely, then coat the batter thinly. Shake off the excess batter then pur it into the oil. Do not touch until the batter is set, at least 2 to 3 minutes. Frip it over and cook another 1 to 2 minutes. When the bubbles become smaller and diminishing, and crunchy to touch, it’s time to take it out.
- Next, egg plant. Dust lightly with flour, and dip into the batter, shake off the excess and deep fry. It’s going to take 3 to 4 minutes to cook through. Do the same to red pickled ginger. It takes about shorter cooking time than other ingredients, about 2 to 3 minutes.
- Last but not least, corn. I forgot to mention but do not use popcorn, OK? It’s going to cause serious trouble. Dust 2 tablespoons of corn kernels with flour lightly, then mix with batter. The batter should be the amount just combine them. Drop into the oil a tablespoon at a time. Let them cook for a couple of minutes until it set. Do not touch until it set. After it set and it’s not falling apart when it touch, poke the center with the chopsticks. By doing this, the oil going through the tempura, and makes it crispy.
Flip it over and cook another a minutes or so. Crunchy to the touch, take them out.
- Deep fry the leftover batter. This makes “Tenkasu” we used in Okonomiyaki video. It can freeze well so keep it for any occasion to use.
You can enjoy the tempura with a hint of salt, or serve with Somen noodles as I do. Dip into Mentsuyu and it makes wonderful flavor to tempura. The savory Umami of Mentsuyu enhances the sweetness of corn. The texture is almost like a snack! Taste so good!