Kyoto's Tempura Twists

Introduction

Kyoto's Tempura Twists is an innovative adaptation of the traditional tempura technique, a quintessential Japanese culinary art that dates back to the 16th century. Originally introduced by Portuguese Jesuit missionaries, tempura became an essential part of Japanese cuisine by the Edo period. Today, it remains a beloved comfort food appreciated for its delicate crunch and versatile application to various ingredients. These Tempura Twists take the classic to a modern level, offering a spiralized and whimsically appealing form that is both a feast for the eyes and the palate.

Ingredients

• Sweet Potato - 2 medium-sized
• Zucchini - 1 large
• Carrot - 3 medium
• Shrimp - 12 large, deveined and peeled
• Vegetable Oil - for frying
• Tempura Flour - 1 cup
• Sparkling Water - 1 cup, chilled
• Sea Salt - to taste
• Dashi - 2 cups for dipping sauce
• Soy Sauce - 1/4 cup for dipping sauce
• Mirin - 2 tablespoons for dipping sauce
• Sugar - 1 tablespoon for dipping sauce
• Daikon Radish - finely grated, for garnish
• Ginger - finely grated, for garnish

Preparation

1. Start by preparing the sweet potato, zucchini, and carrot. Peel the vegetables and use a spiralizer to create long, thin spirals.
2. For the shrimp, ensure they are thoroughly cleaned, deveined and peeled, leaving the tail intact for a classic presentation.
3. Prepare the tempura flour by sifting it into a large mixing bowl.
4. Gently mix the chilled sparkling water into the tempura flour. The batter should be lumpy and should not be overmixed to avoid gluten activation, which can make the batter chewy rather than crispy.
5. If needed, chill the batter in the refrigerator while you prepare other components.

Cooking Process

1. Heat the vegetable oil in a heavy-bottomed pot or a deep fryer. The oil is ready for frying when it reaches 175°C (350°F). Utilize a thermometer to ensure precise temperature control.
2. Before beginning to fry, prepare a dipping sauce combining dashi, soy sauce, mirin, and sugar. Let simmer on low heat until sugar is fully dissolved. Remove from the heat and set aside.
3. Dip the sweet potato, zucchini, carrot spirals, and shrimp into the batter, ensuring they are lightly coated. Do not overcrowd the frying pot; fry in small batches.
4. Fry each coated ingredient until lightly golden and crispy, approximately 2-3 minutes per batch.
5. Transfer the fried items to a paper-towel-lined baking tray to drain any excess oil, seasoning immediately with sea salt.

How to Enjoy

To serve, present the golden tempura twists on a large serving dish, garnished with freshly grated daikon radish and ginger. Pour the warm dipping sauce into individual bowls for each guest. The elegant presentation of these ingredients invites your guests to savor not only the flavors but also the artistry of Japanese cuisine. Pair this dish with a light sake or a chilled green tea to enhance the dining experience.

Apply the use of a cooking timer during preparation to maintain the right crispiness of each ingredient—timing precision is key to achieving the perfect texture for each tempura twist.