Meal - How to make tempura flakes recipes

Author: Bruce Belcher  

Tempura flakes are condiment that sometimes used as topping for sushi, noodles or other dishes and very popular in Japanese cuisine. Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.

Tempura flakes

Tempura flakes are condiment that sometimes used as topping for sushi, noodles or other dishes and very popular in Japanese cuisine. The flakes are commonly made by frying a thin batter in hot oil. To make the batter, a ready tempura batter mix or homemade batter both works well. Let try the simplest method with a tempura batter mix to make the flakes.
Provided by: Lâm Thái Hằng
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Japanese
Number of ingredients: 2
Ingredients:
  • "100 g tempura batter mix"
  • "180 ml water"
How to cook:
  1. {"@type":"HowToStep","text":"Heat about 5 – 6 cm oil in a large deep pan to 170oC – 190oC (340oF – 375oF). Meanwhile, prepare the batter."}
  2. {"@type":"HowToStep","text":"Mix the flour with water, add more water if needed to create a thin batter. Pour the batter into a measuring cup with a spout or a squeezing bottle."}
  3. {"@type":"HowToStep","text":"Once the oil is heated, drizzle the batter over the oil until it mostly covers the oil surface. Fry the batter until lightly golden and crispy. Use a strainer to remove the flakes to a tray or bowl lined with paper towel to drain. Repeat the process until you run out of the batter."}
Notes: How to make Crunchy Tempura Flakes For Sushi, How to make Tempura Flakes . MIx Tempura flour, water, and egg whites. Pour into a pot of veggie or corn oil. Pull out tempura with strainer. Place …

How to make Crunchy Tempura Flakes For Sushi

How to make Tempura Flakes . MIx Tempura flour, water, and egg whites. Pour into a pot of veggie or corn oil. Pull out tempura with strainer. Place …

How to make tempura crunchy flakes!

Ever wondered how to make Those delicious Crunchy flakes that they put on top of your California roll? Here's a quick and easy tutorial on how to make them.P

Tenkasu (Tempura Flakes)

Tenkasu (Tempura Flakes)
Provided by: Jessie
Yields: 1 serving
Cuisine: Japanese
Number of ingredients: 4
Ingredients:
  • 5 tbsps cake flour ((low gluten flour))
  • 120 ml water ((iced or carbonated))
  • 1 tsp Japanese rice vinegar
  • 2 cups vegetable oil
How to cook:
  1. In a frying pan, heat 2 cups of oil over medium-high heat to 375F / 190F.
  2. Meanwhile, mix cake flour, water, and vinegar with chopsticks until the flour is just incorporated. Don't overmix as it starts to develop gluten and make the batter starchy and less crunchy.
  3. The batter should be slightly watery so that the flakes are light and airy. To test that, dip your fingers into the batter and lift it up. If the stream is straight in a line, the batter is the right consistency. More tips in the notes below.
  4. When the oil reaches the desired temperature, dip your fingers into the batter and drop it into the oil. The batter will be broken into small bits and spread out to the edge of the pan. Don't add too much at once. The oil temperature drops and the flakes will be sticking together.
  5. Once the flakes turn slightly golden, use a stainless steel mesh strainer to transfer them to a plate covered with paper towel.
Notes: Tempura Crumbs Recipe, Step 1. Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt. Advertisement. Step 2. Heat oil in a deep, heavy pot …

Tempura Crumbs

Tempura Crumbs
Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.
Provided by: Martha Stewart
Number of ingredients: 6
Ingredients:
  • 1 large cold egg
  • 2/3 cup ice water
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons finely crumbled toasted nori
  • 1 teaspoon coarse salt
  • Vegetable oil, for frying
How to cook:
  1. Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.
  2. Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.
Notes: How to make tempura crunchy flakes!, Ever wondered how to make Those delicious Crunchy flakes that they put on top of your California roll? Here's a quick and easy tutorial on how to make them.P

Tenkasu "Agedama" Tempura Scraps recipe

It is possible to make your tenkasu from scratch at home. The ingredients are common to find in the market, and the process is quite simple. You might need some technical tips to make it great, but the tricks are not difficult to follow.
Provided by: Joost Nusselder
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Japanese
Number of ingredients: 5
Ingredients:
  • 3½ ounces wheat flour ((100 grams))
  • 2 tbsp potato starch
  • 2 tbsp rice vinegar
  • 6½ oz thin dashi soup, chilled ((180-200 cc))
  • vegetable oil for deep-frying
How to cook:
  1. Put all the dry ingredients in a bowl and mix them well
  2. Pour in the wet ingredients while keep stirring the batter until they get evenly mixed
  3. Turn on the stove and wait for the oil to get hot
  4. Scoop the batter using chopsticks and spread it onto the hot oil by pouring it in a circular motion above the wok
  5. The batter will separate instantly and pop up to the surface like bubbles
  6. Scoop all the tenkasu with a wire mesh strainer before they turn overcooked, let all the oil drips
  7. Place the tenkasu on a plate lined with a paper towel to get all the oil absorbed. Replace the paper towel as necessary
  8. Wait until the tenkasu dry and on regular temperature
  9. Store your tenkasu in a perfectly sealed container. It can either be a jar or a ziplock plastic bag.
Notes: Vegan Tempura - The Viet Vegan, Ingredients. 50 g (1/3 cup) cornstarch ; 35 g (1/4 cup) flour ; 10 g (2 tbsp) rice flour ; 1 tsp (3 g) baking powder ; 1/2 cup sparkling water ; Oil for frying
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