Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, japanese egg tempra. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Japanese Egg Tempra is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Japanese Egg Tempra is something that I’ve loved my entire life. They are nice and they look wonderful.
A basic Japanese tempura batter is made of flour, egg, and ice water. While simple, there are some tricks to producing crispy tempura. Ice water, sifted flour, and hot oil are just a few of the key factors that will produce restaurant-style results. Nearly anything you can deep-fry is a candidate for tempura batter.
To get started with this particular recipe, we have to prepare a few ingredients. You can have japanese egg tempra using 3 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Japanese Egg Tempra:
- Make ready Eggs
- Prepare Tempra batter
- Make ready green onion for garnish
Tempura can be made with a wide variety of vegetables and seafood. When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you're going to have some really good meal. In Japan, Tempura (天ぷら) is serious stuff. Immediately shock in cold water to prevent further cooling.
Steps to make Japanese Egg Tempra:
- Freeze eggs in freezer for a half day. Shell is broken like this.
- Remove shell after putting in water for 30 seconds.
- Flour on frozen eggs.
- Make Tempra batter (flour, 1/3 rice powder and a little of baking powder, or your favorite batter for frying). Thickened batter is better. Put frozen egg in it. I think putting some garlic, spices and herb in batter is tasty.
- Fry in 160℃ vegetables oil (the bubble is slowly coming from the bottom) for 3 minutes and then turn over. Fry for another 3 minutes. Please don’t move while frying. When you start frying, putting extra Tempra batter on top makes more crispy and good shape.
- Outside is so crispy!
- Garnish with green onion. Egg yolk is soft and creamy❣️
- Put egg Tempra on rice, Nori and green onion. Sprinkle soy sauce and enjoy. This is my breakfast.
In Japan, Tempura (天ぷら) is serious stuff. Immediately shock in cold water to prevent further cooling. Dry eggs, carefully peel off the shell. Coat in flour, then beaten eggs, and then potato flour. Eggs are usually used to make batter but this often makes the tempura very oily and soggy.
So that is going to wrap it up with this special food japanese egg tempra recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
