Tempura--Cook-Off 22

[Hiroyuki]

Off-topic:

As I said in the last post here, I had the okonomiyaki-like thing for lunch today. I cut it into four equal parts, and I asked my children if they wanted to have it. They said yes.

Just as I imagined, it tasted great.

Topped with beni shoga, ao nori, bonito flakes, and yakisoba sauce. My dauther also added mayo and ketchup to her portion.

We are going to have tendon (tempura donburi) with the leftover tempura for supper tonight.

[Hiroyuki]

Like I said in the Japan Forum, my son is into wild herbs these days. He said he wanted to gather some hahako gusa and have it as tempura. (He also said he wanted to make kusa mochi, using hahako gusa, but this is another story.)

This is hahako gusa, also known as gogyo, which is one of the seven herbs of spring (haru no nana kusa in Japanese):

My son also gathered some yomogi (mugwort):

And, I got some udo from a relative:

For information on udo, click here.

For information on hahako gusa, click here.

Hahako gusa tempura'ed:

Yomogi tempura'ed:

Udo tempura'ed:

Finally, I made sweet potato tempura:

No kaki-age or shrimp tempura this time.

I liked the udo tempura the best, followed by yomogi tempura. Hahako gusa tempura was OK, but was a little stringy.

[helenjp]

I hadn't thought of using udo for tempura...now I know what to do with the udo tops after I use the young stems!

[Hiroyuki]

I hadn't thought of using udo for tempura...now I know what to do with the udo tops after I use the young stems!

←

I posted a photo of the three dishes that I made for supper tonight here.

Are you talking about cultered, white udo? I have never bought culured, white ones.

[Ce'nedra]

Can tempura be shallow fried?

Edit: Gosh, that okonomiyaki-like tempura looks GOOD! I'm inspired!

Edited May 13, 2008 by Ce'nedra (log)

[Hiroyuki]

Can tempura be shallow fried?

Edit: Gosh, that okonomiyaki-like tempura looks GOOD! I'm inspired!

←

I'd say 5 cm (little less than 2 inches) is a minimum depth. I did a quick google search and found that at leat two other people said so.

[Hiroyuki]

Can tempura be shallow fried?

Edit: Gosh, that okonomiyaki-like tempura looks GOOD! I'm inspired!

←

I'd say 5 cm (little less than 2 inches) is a minimum depth. I did a quick google search and found that at leat two other people said so.

←

I made tempura for supper last night, with about 3-cm deep oil. I didn't want to add additional, new oil because the oil in the can was more than one month old (used for deep-frying two or three times). I did manage to make decent tempura, but I still think that 5 cm is a minimum depth. Another important thing to remember is to filter and store the oil soon after you have finished termpura'ing, while the oil is still hot, to prevent deterioration.

[Ce'nedra]

Can tempura be shallow fried?

Edit: Gosh, that okonomiyaki-like tempura looks GOOD! I'm inspired!

←

I'd say 5 cm (little less than 2 inches) is a minimum depth. I did a quick google search and found that at leat two other people said so.

←

I made tempura for supper last night, with about 3-cm deep oil. I didn't want to add additional, new oil because the oil in the can was more than one month old (used for deep-frying two or three times). I did manage to make decent tempura, but I still think that 5 cm is a minimum depth. Another important thing to remember is to filter and store the oil soon after you have finished termpura'ing, while the oil is still hot, to prevent deterioration.

←

Thanks for your much appreciated help Hiroyuki! 5 cm it is!

[zoe b]

Hiroyuki--

I am deeply grateful for your tutorial and recipe--I made tempura tonight and it was successful--the first time ever I've fried something and it wasn't greasy!

I used all veggies--sweet potato, asparagus, onion and eggplant.

I only had some green tea noodles--but the smokiness was very tasty after the tempura.

Thank you so much! I love tempura, but fried food makes me sick, usually--I think this time I will be fine!

I can't wait to make this again, for company.

Zoe

[Parmhero]

I was in Tokyo recently and had tempura in two Tokyo restaurants. These photos give you more ideas of how tempura is served in Japan and can serve as a model for making your own tempura.

Vegetable and shrimp tempura from Yamazato Restaurant in the Hotel Okura …

Okura tempura....rear view

A fried flounder

Vegetable and shrimp tempura from Fukusushi in the Roppongi district…

Close-up...

Soft-shelled crab...