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Step 5Stuff to put in your bento: Tempura
Tempura is a crispy batter coating used on vegetables or shrimp (although you could use it on anything that will hold together in hot oil.) It's fantastically cheap and easy to make.
The batter consists of: 1 egg, 1 cup ice water (it is important that the water is ice cold), and 1 cup all-purpose flour. Mix gently until blended but still lumpy. Use immediately. While you can certainly fry this up at this point it is extra delicious if you also bread your food. Japanese bread crumbs are light and give a big crunch.
You should have three containers: one with the batter, one with the breading, and a pan with hot vegetable oil. Dip your item in the batter, roll in the breading, shake off excess. Fry the bean in the oil, drain off excess on a paper towel. That's it!
Often served with tonkatsu sauce (see step four for more info.)
The batter consists of: 1 egg, 1 cup ice water (it is important that the water is ice cold), and 1 cup all-purpose flour. Mix gently until blended but still lumpy. Use immediately. While you can certainly fry this up at this point it is extra delicious if you also bread your food. Japanese bread crumbs are light and give a big crunch.
You should have three containers: one with the batter, one with the breading, and a pan with hot vegetable oil. Dip your item in the batter, roll in the breading, shake off excess. Fry the bean in the oil, drain off excess on a paper towel. That's it!
Often served with tonkatsu sauce (see step four for more info.)
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Jun 18, 2009. 1:03 PMnathan42100
says:
I've always wondered what age that tempura those extra flakes... I'm guessing that you could go batter->breadcrumbs->batter->fryer I guess you could also make some tempura with nothing else for some flakes and use that instead of breadcrumbs
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