Kyoto Hoppy Tempura
About Kyoto Hoppy Tempura
Kyoto Hoppy Tempura is a regional take on the popular Japanese dish, tempura. Originating from the ancient capital of Japan, Kyoto, this version of tempura celebrates the region's unique culinary influences. Known for its refined and elegant cuisine, Kyoto offers a twist on the classic tempura by incorporating a local beverage called "Hoppy" into the batter, which is a low-alcohol beer-flavored drink. This combination results in a crispy, flavorful coating that is particularly light and airy, making it a delightful treat to enjoy alongside traditional Japanese dipping sauces.
The History of Tempura in Japan
Tempura has a fascinating history that dates back to the 16th century when it was introduced to Japan by Portuguese missionaries in Nagasaki. The dish quickly gained popularity among the Japanese for its unique preparation technique, which involved frying in hot oil to create a crisp texture. It became so beloved that it made its way into the sophisticated and meticulous diets of Kyoto's residents, where culinary traditions were held in high regard. Today, tempura remains a cornerstone in Japanese cuisine, enjoyed by many around the world for its savory flavor and delicate crunch.
Ingredients
- Shrimp - 12 large, peeled and deveined
- Mushrooms (shiitake or enoki) - 100 grams
- Sweet Potatoes - 1 medium, thinly sliced
- Green Beans - 100 grams, trimmed
- Eggplant - 1 small, cut into thin strips
- Tempura Flour - 1 cup
- Hoppy - 1 cup, cold
- Ice Cubes - a handful
- Vegetable Oil - for deep frying
- Daikon Radish - grated, for serving
- Ginger - grated, for serving
- Soy Sauce - for dipping
Preparation
Preparing the Ingredients
Start by preparing all the vegetables and seafood. Peel and devein the shrimp, leaving the tails intact for an aesthetically pleasing presentation. Thinly slice the sweet potatoes, ensuring they cook evenly. Trim the green beans and cut the eggplant into narrow strips. Clean and slice the mushrooms to a size that complements the other ingredients.
Making the Tempura Batter
Combine the tempura flour and Hoppy in a mixing bowl. Gently stir to blend until just combined. Add the ice cubes to the batter to keep it cold, ensuring a crispy texture when fried. Do not overmix; it's okay if the batter is slightly lumpy.
Cooking Process
Frying the Tempura
Heat the vegetable oil in a deep frying pan or pot to about 170°C (340°F). If you have a cooking thermometer, use it to check the temperature. Otherwise, you can test the oil by dropping a small dollop of batter to see if it sizzles and rises to the surface immediately.
Dip each prepared ingredient into the batter, ensuring each piece is thoroughly coated. Gently slide the battered items into the hot oil, a few at a time, to avoid overcrowding. Fry each piece for about 2-3 minutes or until golden brown and crisp. Use a slotted spoon or fry strainer to remove the finished shrimp, mushrooms, sweet potatoes, green beans, and eggplant from the oil, draining on paper towels to remove excess oil. Repeat this process for the remaining ingredients.
If you need a precise timing tool, consider setting a cooking timer to keep track.
Serving the Tempura
Once all the ingredients have been fried to perfection, arrange them artistically on a clean platter. Garnish with the grated daikon radish and ginger. Serve with small individual bowls of soy sauce for dipping.
Enjoying Kyoto Hoppy Tempura
Kyoto Hoppy Tempura is best enjoyed fresh and hot. The crisp bite of the tempura, combined with the fresh taste of the vegetables and juicy shrimp, is a heavenly delight. The added twist of using Hoppy in the batter provides a subtle beer-like flavor that complements the savory soy sauce. Pair it with a side of steamed rice and some tender miso soup to complete the meal. Gather your friends or family and share the joy of this exquisite Kyoto specialty!