Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Have you ever eaten....?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Have you ever eaten....?),it will help you,my kids.
I love japaneese food and I have this little restaurant near my home and I had Tempura the last time I was there and loved it but I have no idea what it's made of? can anyone help?
Answer:
tempura is a recipe where veggies or meat is fried with a special batter.Ingredients:
[Koromo (batter)]
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
* 1 egg, beaten
* 1 cup COLD water
* 2 tablespoons dry white wine (or substitute water)
* 1 cup flour
Beat the egg and mix with water. Add flour and whisk quickly.
I make this all the time with chicken
its a squid wraped with flour
sorry, not sure.....I think squid
Its made of prawns, they use fish sometimes too.
It's not always squid, it could be vegetables in batter.
Tempura is supposed to be made out of Shrimps and flour..;) They fry it of course..=)
don't do Japanese.....sorry.....
http://en.wikipedia.org/wiki/tempura...
Sometimes its best not to know.
Tempura is the BATTER covering the food.
www.foodnetwork.com
Tempura is a selection of meat or vegtable dipped in a batter and fry and served hot
Tempura is lightly battered ingredients.
It's not the healthiest item on the Japanese menu, however it is much healthier than western fried alternatives.
For an example you can have tempura vegetables, tempura shrimps/prawns, tempura fish etc.
The batter can be made of potato starch powder, or flour, and an egg, then shallow fried. Some other things can sometimes be added to the batter, depending on what is available.
Often the finished product is dipped in a special tempura sauce, but again if that is not available, a soy sauce alternative is just as great.
Tempura?it's just fried vegetables, but it might vary coz there are options. now, they might import some which cannot be found there, or just use the typical ones, that i can't guess. Try japanese curry, and tonkatsu don (tonkatsu is pork), and don't miss Ramen, though u might not like it.Run away from Wasabi unless you are with a cold - its green, and it tastes like Viks
Tempura is fresh fish, shellfish or vegetables dipped in a batter of flour, mixed with egg and water and then deep fried. Heres a web site to find out more if you want it is : http://www.geocities.com/tokyo/teahouse/...
Tempura is a very thin batter like substance that usually consists of just water and rice flour or water and regular flour. Dip and fry.
No I have never had it. Its made of vegetables shrimp or other seafood which is then placed into batter and fried in deep fat
white gold! texas T!
tempura is a name for all that is deep friend in flower so normaly its prawn but it could be vagatable or even fruit like banana
It is usually shrimp and veggies dipped in batter & deep-fried.
Tempura is the style of cooking not anything in and of itself.
It is made by mixing rice flour with seltzer water and deep frying.
Tempura is fresh fish, shellfish or vegetables dipped in a batter (koromo) of flour mixed with egg & water and then deep-fried. Tempura is best eaten immediately after frying dipped in a special tempura dipping sauce called tentsuyu & grated radish. The sauce is a mixture of soy sauce, dashi (stock) & mirin (sweet sake). Sometimes, Tempura is eaten simply with lemon juice & salt.
Foods that can be used as ingredients for Tempura include low-fat fish such as anago (conger eel), ika (squid), kisu (smelt), shirauo (a kind of whitebait fish), shrimps and shellfish like scallops. Vegetables used include mushrooms, lotus root, eggplant, squash, sweet potatoes, beefsteak plant or perilla (shiso) & green peppers.
Tempura can also be served on top of a bowl of rice. This is called Tendon. They are also served on top of noodles called Tempura soba or Tempura udon.
HERE'S A RECIPE:
BATTER:
1 cup flour (sifted)
1 egg and enough iced water to make 1 cup
Note: As I mentioned earlier, some tempura flours do not need egg added in them. Pls. read instructions on labels.
DIPPING SAUCE: (Tentsuyu)
1 cup water
1/2 tsp dashinomoto, (fish stock in freeze-dried granular form)
1/4 cup soy sauce
1/4 cup mirin (sweet sake)
Note: Instant tentsuyu sauces are available, too. Some of them have to be added with equal amounts of water. Some of them don't. Read instructions on labels.
CONDIMENTS:
1/2 cup grated radish
1 tbsp freshly grated ginger
Have fun cooking Tempura! Bon appetit!
TEMPURA BATTER
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
In a medium bowl, mix together all ingredients. Dip food in batter then fry in oil.
Japaneese Food is Amazing .. i Love Green Tea Ice Cream !!
Tempura Rockssssssssss ....But Sorry i Dont Know What its Made of ! :D ..
Thanks For Asking Nice Question
They are use something called Panko something like flour but better, it gives a better taste. And once you fry them bad boys up in the fryer tastes oh so good. You should also try the tempura vegtables its so good.
prawn, fish, squid or veggies covered with tempura flour...u can make that too at home, just buy the tempura flour and follow the instruction...
i definately know its seafood but i don't know what kind
Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice cold water, flour, and egg yolks. Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes. In high class restaurants, sesame oil or a mixture of sesame and other cooking oils is used. Because of the cost of sesame oil, this is rarer in lower grade restaurants.
Batter-coated deep frying was introduced to the Japanese by Portuguese missionaries during the 16th century. The origin of the word tempura is due to Portuguese missionaries that ate fish due to the Catholic proscription against meat during Lent, in Latin, "ad tempora cuaresmae", meaning "in the time of Lent".
In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box).
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon).
Taiwanese vendor frying Tempura at Shilin Night Market in Taipei, Taiwan.Common ingredients include:
Seafood: Shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab
Vegetables: Green pepper, kabocha squash, eggplant, carrot, sweet potato, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra. Also, broccoli, zucchini and asparagus are seen in North American Japanese restaurants.
Other: Ice cream, banana
In the northern part of Taiwan, Tempura is also known as 天婦羅 or 甜不辣 (tianbula) and can be found at night markets such as Shilin Night Market and Keelung Temple Night Market where it is famous. The ingredients and method used for making Taiwanese tempura differ almost completely from Japanese tempura and the relation between them are generally by name. In the southern part of Taiwan, however, it is known as 黒輪 or 和田 and is more the counterpart to Oden. Oden is generally known as 關東煮 or "Kwantung cooking" in reference to the Kwantung (Kantō) region of Japan.
Tenpura is just food that's been deep fried in tenpura batter. You can buy the batter flour from most shops these days, just follow the instructions and use it to coat whatever you like..!
Literally, almost ANYTHING can be used for tenpura - they prepared tenpura of watermelon skin on TV the other day, and a bunch of elementary school kids sampled it and said it was delicious..!!
Generally, prawns work well, so do bits of squid, most vegetables - though the ones that take longer to cook, pumpkin, potato etc. will need to be cut more thinly. I had Ten-don yesterday, a big bowl of rice, with tenpura on top - a big prawn, squid roll, green beans (the longish green beans that are round if you cut them across,) Japanese pumpkin, and a small filleted fish! Very nice, but I can't tell you what it was that YOU ate at that restaurant I'm afraid...!
By the way, here in Japan I've never heard of anyone using wine in their tenpura batter - or eggs! That doesn't mean that no-one uses them, it's just that it's not routine. Putting eggs in it would make it taste wrong! It would probably end up tasting like you were eating British fish and chips...!
; )
Tempura is a batter. I live in sacramento and have seen it in all the stores I have been in so its not hard to find.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Have you ever eaten....?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Have you ever eaten....?),it will help you,my kids.
I love japaneese food and I have this little restaurant near my home and I had Tempura the last time I was there and loved it but I have no idea what it's made of? can anyone help?
Answer:
tempura is a recipe where veggies or meat is fried with a special batter.Ingredients:
[Koromo (batter)]
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
* 1 egg, beaten
* 1 cup COLD water
* 2 tablespoons dry white wine (or substitute water)
* 1 cup flour
Beat the egg and mix with water. Add flour and whisk quickly.
I make this all the time with chicken
its a squid wraped with flour
sorry, not sure.....I think squid
Its made of prawns, they use fish sometimes too.
It's not always squid, it could be vegetables in batter.
Tempura is supposed to be made out of Shrimps and flour..;) They fry it of course..=)
don't do Japanese.....sorry.....
http://en.wikipedia.org/wiki/tempura...
Sometimes its best not to know.
Tempura is the BATTER covering the food.
www.foodnetwork.com
Tempura is a selection of meat or vegtable dipped in a batter and fry and served hot
Tempura is lightly battered ingredients.
It's not the healthiest item on the Japanese menu, however it is much healthier than western fried alternatives.
For an example you can have tempura vegetables, tempura shrimps/prawns, tempura fish etc.
The batter can be made of potato starch powder, or flour, and an egg, then shallow fried. Some other things can sometimes be added to the batter, depending on what is available.
Often the finished product is dipped in a special tempura sauce, but again if that is not available, a soy sauce alternative is just as great.
Tempura?it's just fried vegetables, but it might vary coz there are options. now, they might import some which cannot be found there, or just use the typical ones, that i can't guess. Try japanese curry, and tonkatsu don (tonkatsu is pork), and don't miss Ramen, though u might not like it.Run away from Wasabi unless you are with a cold - its green, and it tastes like Viks
Tempura is fresh fish, shellfish or vegetables dipped in a batter of flour, mixed with egg and water and then deep fried. Heres a web site to find out more if you want it is : http://www.geocities.com/tokyo/teahouse/...
Tempura is a very thin batter like substance that usually consists of just water and rice flour or water and regular flour. Dip and fry.
No I have never had it. Its made of vegetables shrimp or other seafood which is then placed into batter and fried in deep fat
white gold! texas T!
tempura is a name for all that is deep friend in flower so normaly its prawn but it could be vagatable or even fruit like banana
It is usually shrimp and veggies dipped in batter & deep-fried.
Tempura is the style of cooking not anything in and of itself.
It is made by mixing rice flour with seltzer water and deep frying.
Tempura is fresh fish, shellfish or vegetables dipped in a batter (koromo) of flour mixed with egg & water and then deep-fried. Tempura is best eaten immediately after frying dipped in a special tempura dipping sauce called tentsuyu & grated radish. The sauce is a mixture of soy sauce, dashi (stock) & mirin (sweet sake). Sometimes, Tempura is eaten simply with lemon juice & salt.
Foods that can be used as ingredients for Tempura include low-fat fish such as anago (conger eel), ika (squid), kisu (smelt), shirauo (a kind of whitebait fish), shrimps and shellfish like scallops. Vegetables used include mushrooms, lotus root, eggplant, squash, sweet potatoes, beefsteak plant or perilla (shiso) & green peppers.
Tempura can also be served on top of a bowl of rice. This is called Tendon. They are also served on top of noodles called Tempura soba or Tempura udon.
HERE'S A RECIPE:
BATTER:
1 cup flour (sifted)
1 egg and enough iced water to make 1 cup
Note: As I mentioned earlier, some tempura flours do not need egg added in them. Pls. read instructions on labels.
DIPPING SAUCE: (Tentsuyu)
1 cup water
1/2 tsp dashinomoto, (fish stock in freeze-dried granular form)
1/4 cup soy sauce
1/4 cup mirin (sweet sake)
Note: Instant tentsuyu sauces are available, too. Some of them have to be added with equal amounts of water. Some of them don't. Read instructions on labels.
CONDIMENTS:
1/2 cup grated radish
1 tbsp freshly grated ginger
Have fun cooking Tempura! Bon appetit!
TEMPURA BATTER
1/3 cup ice water
1/4 cup cornstarch
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon shortening
1/2 teaspoon baking powder
In a medium bowl, mix together all ingredients. Dip food in batter then fry in oil.
Japaneese Food is Amazing .. i Love Green Tea Ice Cream !!
Tempura Rockssssssssss ....But Sorry i Dont Know What its Made of ! :D ..
Thanks For Asking Nice Question
They are use something called Panko something like flour but better, it gives a better taste. And once you fry them bad boys up in the fryer tastes oh so good. You should also try the tempura vegtables its so good.
prawn, fish, squid or veggies covered with tempura flour...u can make that too at home, just buy the tempura flour and follow the instruction...
i definately know its seafood but i don't know what kind
Tempura (Japanese: てんぷら or 天麩羅, tenpura) refers to classic Japanese deep fried batter-dipped seafood and vegetables. The batter is made of ice cold water, flour, and egg yolks. Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes. In high class restaurants, sesame oil or a mixture of sesame and other cooking oils is used. Because of the cost of sesame oil, this is rarer in lower grade restaurants.
Batter-coated deep frying was introduced to the Japanese by Portuguese missionaries during the 16th century. The origin of the word tempura is due to Portuguese missionaries that ate fish due to the Catholic proscription against meat during Lent, in Latin, "ad tempora cuaresmae", meaning "in the time of Lent".
In Japan, restaurants specializing in tempura are called tenpura-ya and range from inexpensive fast food chains to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box).
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tensoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon).
Taiwanese vendor frying Tempura at Shilin Night Market in Taipei, Taiwan.Common ingredients include:
Seafood: Shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab
Vegetables: Green pepper, kabocha squash, eggplant, carrot, sweet potato, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra. Also, broccoli, zucchini and asparagus are seen in North American Japanese restaurants.
Other: Ice cream, banana
In the northern part of Taiwan, Tempura is also known as 天婦羅 or 甜不辣 (tianbula) and can be found at night markets such as Shilin Night Market and Keelung Temple Night Market where it is famous. The ingredients and method used for making Taiwanese tempura differ almost completely from Japanese tempura and the relation between them are generally by name. In the southern part of Taiwan, however, it is known as 黒輪 or 和田 and is more the counterpart to Oden. Oden is generally known as 關東煮 or "Kwantung cooking" in reference to the Kwantung (Kantō) region of Japan.
Tenpura is just food that's been deep fried in tenpura batter. You can buy the batter flour from most shops these days, just follow the instructions and use it to coat whatever you like..!
Literally, almost ANYTHING can be used for tenpura - they prepared tenpura of watermelon skin on TV the other day, and a bunch of elementary school kids sampled it and said it was delicious..!!
Generally, prawns work well, so do bits of squid, most vegetables - though the ones that take longer to cook, pumpkin, potato etc. will need to be cut more thinly. I had Ten-don yesterday, a big bowl of rice, with tenpura on top - a big prawn, squid roll, green beans (the longish green beans that are round if you cut them across,) Japanese pumpkin, and a small filleted fish! Very nice, but I can't tell you what it was that YOU ate at that restaurant I'm afraid...!
By the way, here in Japan I've never heard of anyone using wine in their tenpura batter - or eggs! That doesn't mean that no-one uses them, it's just that it's not routine. Putting eggs in it would make it taste wrong! It would probably end up tasting like you were eating British fish and chips...!
; )
Tempura is a batter. I live in sacramento and have seen it in all the stores I have been in so its not hard to find.
correctness,It's Non-profit and only for informational purposes.
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