Shrimp Tempura
Lightly battered and deep-fried shrimp.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Akasaka Sushi & Hibachi
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Tempura's origins are often traced back to the arrival of Portuguese missionaries and traders in Nagasaki during the 16th century. They introduced the practice of frying fish in batter, which was adapted and refined by the Japanese over time, eventually evolving into the tempura we know today. The name 'tempura' itself is believed to be derived from the Latin word 'tempora,' referring to the Ember Days when Catholics abstained from meat and consumed fish.
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Shrimp Tempura is a popular dish in Japan, enjoyed in various settings, from casual eateries to high-end restaurants. It reflects the Japanese emphasis on fresh, high-quality ingredients and meticulous preparation.
Ingredient Quality
The quality of the shrimp is paramount. Fresh, plump shrimp are preferred to ensure optimal flavor and texture. The emphasis on freshness aligns with Japanese culinary philosophy.
Presentation
Presentation is also key. Tempura is often served immediately after frying to maintain its crispiness. It's artfully arranged, often with other tempura vegetables, on a serving dish.
Dipping Etiquette
When eating tempura, it is customary to dip only a portion of the tempura into the tentsuyu sauce to avoid saturating it and losing the crispy texture. Grated daikon and ginger are added to the sauce to taste.
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Shrimp Tempura offers a delicate balance of savory shrimp flavor, crispy texture, and subtle sweetness from the light batter.
The dominant flavor is that of sweet, succulent shrimp. The batter, made from flour, water (often ice water), and sometimes egg, is deliberately kept light and thin to provide a crispy, airy coating without masking the shrimp's natural taste. A dipping sauce, typically tentsuyu (made from dashi, soy sauce, mirin, and sugar), adds a savory and slightly sweet umami element, often complemented by grated daikon radish and ginger for a refreshing contrast.
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Batter Preparation
Use ice-cold water when making the batter to inhibit gluten development, resulting in a lighter, crispier texture. Avoid overmixing; a few lumps are acceptable.
Oil Temperature
Maintain a consistent oil temperature of around 350-360°F (175-180°C). Too low, and the tempura will be greasy; too high, and it will burn quickly.
Frying Technique
Fry the shrimp in small batches to avoid overcrowding the pan and lowering the oil temperature. Don't overcrowd the fryer. Remove the tempura when it's lightly golden brown and crispy.
Removing Moisture
Pat the shrimp dry before dipping it in batter. Excess moisture can cause the oil to splatter and prevent the batter from adhering properly.
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