Had dinner at Rakuzen in Publika last Sunday and only then it occurred to me to share a tempura recipe with you.
To make tempura is very easy. But knowing how and when to cook it makes a difference between crispy tempura and soggy tempura.
Use icy-cold water for the batter. This is to prevent the batter from absorbing too much oil.
It is unwise to prepare the batter ahead of time. It’s good to make the batter right before frying. Try not to over mix the batter and don’t coat ingredients with too much batter.
If you are frying both seafood and vegetables, try to fry vegetables first, then fry seafood.
The right temperature to fry tempura is around 170 - 180 degree Celsius. To check the temperature of frying oil, drop a little bit of batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it’s higher than 180 degree Celsius. If the batter goes halfway to the bottom and comes up, it’s about 170 - 180 degrees Celsius.
Now you know all that, here’s the recipe.
Oh by the way, what I had was tempura with soba noodles in soup. I do not have a recipe for the soba noodles though, sorry. I have not tried making it before - will put it up on my list of food to cook.
P.S. Not that it matter but I would give 4/5 stars for Rakuzen. The food is always fresh, the place is clean and the portion is generous. I’m not fussy when it comes to restaurants, really.