Carefully explain the tips and points to make "Tendon" like a shop with commercially available tempura powder!
Even though handmade tempura soup is easy, it is surprisingly delicious and tastes one rank higher.
Please enjoy the freshly made deliciousness made at home.
The point of making delicious tempura is of course when frying, but the preparation stage is also very important ☝️ for your reference, such as preparing ingredients, tempura batter, how to make tempura soup, etc.
< 🍳 cost ⇒ about 600 yen >
< ⏰ cooking time ⇒ about 30 minutes >
[Materials]
(for 2 people)
2 cups of warm rice
4 shrimp
Lotus root 50 g
50 g pumpkin
2 shiitake mushrooms
2 large leaves
Some flour
Appropriate amount of frying oil
mirin tablespoon 1
A spoon of soy sauce
A teaspoon of sugar
A water tablespoon 1
Bonito flakes 2g
Tempura flour 70g
100 ml of water
[How to make]
① Cut the lotus root 5mm wide, the pumpkin 5mm to 1cm wide, and the shiitake mushrooms with stones.
② Peel the shell of the shrimp and cut the tip of the tail about 1 / 3. Put a toothpick on the back side and pull out the back.
③ Make Tentsuyu. Boil the mirin in the microwave to remove the alcohol.
④ Add A, mix, add bonito flakes and leave for 1 minute. Transfer to a bowl so that bonito flakes do not enter.
⑤ Make the batter. Put tempura powder in a bowl, add water twice and mix each time.
⑥ Sprinkle flour on the ingredients and knock off excess powder. Apply perilla only to the back.
⑦ Coat the ingredients with tempura batter and fry in 170 ℃ oil.
Put warm rice in a bowl, put tempura on it, and sprinkle tempura sauce on it to finish.
[Point]
✔ If water remains at the tip of the tail of the shrimp, it will cause oil splashes, so cut it.
✔ Let's remove the back because it has an odor. You can cut it with a kitchen knife and remove it.
✔ powder and water can be fried crispy by cooling them well. The point is not to mix too much!
✔ batter is just right enough to leave some lumps.
市販の天丼のたれを使う際は、味が濃すぎたり甘すぎたりすることも多いため、自分好みに調整するのがおすすめです。私の場合は、市販のたれに少量のだし汁やみりんを足してまろやかさをプラスしています。また、天ぷら粉を冷やして使うことで、揚げた際によりサクッとした食感が生まれます。 手作り天つゆは、みりんをレンジで一度沸騰させてアルコールを飛ばすことで、旨みが引き立ちます。かつお節を入れて少し置くことで風味が豊かになるので、忘れずに加えるのがポイントです。 さらに、海老の背わたをしっかり取ること、尾先の水分を切ることは油はね防止にもつながり、安全に揚げ物が楽しめます。小麦粉は控えめにまぶし、衣はほどよくダマが残る程度に混ぜることで、誰でも簡単にプロの味わいを再現できます。 最後に、大葉は裏面のみに衣をつけて揚げることで、香りと食感のアクセントになり、天丼の彩りも鮮やかになります。これらのちょっとした工夫で、市販の材料でも本格的な味を楽しめるので、ぜひ挑戦してみてください。