Tempurá Misto
legumes e camarão envoltos em uma massa leve, sequinha e acompanhado de um molho bem equilibrado.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Mity Sushi
Tempura's origins can be traced back to the 16th century when Portuguese missionaries and traders introduced fritter-cooking techniques to Japan. Over time, the Japanese adapted and refined the method, creating the light and crispy tempura known today.
Tempura is not just food; it's an art form in Japan. It reflects the Japanese emphasis on simplicity, precision, and the appreciation of natural ingredients. It is often enjoyed during special occasions and as part of a multi-course meal.
Presentation
The presentation of tempura is highly valued. Each piece is carefully arranged on a plate, often accompanied by seasonal garnishes, showcasing the chef's attention to detail and artistic sensibility.
Omakase Tempura
Some high-end tempura restaurants offer 'omakase' experiences, where the chef selects and prepares each piece individually, serving it to the customer immediately to ensure optimal freshness and temperature.
Seasonal Ingredients
Tempura often features seasonal ingredients, reflecting the Japanese appreciation for the changing seasons and the freshest produce available at any given time.
Tempura offers a delicate balance of savory and subtly sweet flavors, complemented by a light, crispy texture. The accompanying dipping sauce provides a salty and umami-rich counterpoint.
The primary flavor is that of the fresh seafood (usually shrimp in Tempurá Misto) and vegetables. The batter itself is intentionally neutral to allow the natural flavors of the ingredients to shine through. The dipping sauce, typically tentsuyu, adds a salty-sweet-savory dimension with ingredients like dashi (fish stock), soy sauce, mirin (sweet rice wine), and grated daikon radish.
Batter Consistency
The batter should be cold and light, almost watery. Overmixing develops gluten, resulting in a tough, heavy coating. Using ice water helps keep the batter cold.
Oil Temperature
Maintaining the correct oil temperature (around 320-340°F or 160-170°C) is crucial. Too low, and the tempura will be soggy; too high, and it will burn quickly.
Don't Overcrowd the Pan
Fry the tempura in small batches to prevent the oil temperature from dropping too much. Overcrowding leads to uneven cooking and soggy results.
Dipping Sauce Variation
While tentsuyu is the classic dipping sauce, variations exist. Some people enjoy tempura with a simple sprinkling of salt or matcha salt, particularly for vegetables.
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