Tokyo Spice Tempura

Tempura, a delectable Japanese dish, traces its origins back to the 16th century when Portuguese missionaries introduced the technique to Japan. Over the centuries, tempura evolved and became a celebrated part of Japanese cuisine, enjoyed for its light and crispy texture. Tokyo, being a culinary epicenter, has refined tempura through intricate techniques and unique flavors, giving rise to Tokyo Spice Tempura, a modern twist on the classic dish. Infused with a blend of traditional Japanese spices, this variant offers a delightful balance of flavors that can elevate your tempura experience.

Ingredients

• Shrimp - 500g, peeled and deveined
• Pumpkin - 200g, sliced thinly
• Sweet Potato - 200g, sliced thinly
• Eggplant - 200g, sliced
• Tempura Batter Mix - 150g
• Ice Water - 200ml
• Soy Sauce - 100ml
• Wasabi - a pinch
• Ginger - 1 tablespoon, grated
• Shichimi Togarashi - 1 teaspoon
• Vegetable Oil - for frying
• Flour - 50g, for dusting

Preparation

The key to a good batter is keeping the ingredients cold. Start by chilling a mixing bowl and the ice water. Once chilled, in a separate large bowl, add the tempura batter mix and slowly stir in the ice water until the mixture is just combined. It’s important not to overmix to keep the batter airy.

Preparing the Ingredients

Shrimp

Ensure that the shrimp is fresh and deveined. Pat them dry with paper towels and dust lightly with flour. This helps the batter adhere properly.

Vegetables

Slice the pumpkin, sweet potato, and eggplant into uniform thin slices. Dust them with flour as well. Uniform slicing ensures even cooking and a consistent texture across all pieces.

Cooking Process

1. Heat the vegetable oil in a deep pan to 180°C. Use a thermometer to ensure consistent heat. The oil should be deep enough for the shrimp and vegetables to submerge and cook evenly.
2. Dip the shrimp and vegetables one by one into the batter, covering them completely, then gently place them into the hot oil. Be careful not to overcrowd the pan as it will lower the oil’s temperature, leading to less crispy tempura.
3. Fry the shrimp for about 2-3 minutes and the vegetables for about 3-4 minutes, or until golden and crisp. Use a cooking timer to track this precisely.
4. Once cooked, use a slotted spoon to remove the tempura, allowing excess oil to drip back into the pan, and place them on paper towels to drain further.

Serving Suggestions

Tokyo Spice Tempura is best enjoyed immediately to relish the crispy texture. Serve it with a dipping sauce made by mixing soy sauce, wasabi, and ginger. For an added kick, sprinkle shichimi togarashi on top to enhance the dish’s spicy profile.

This delightful dish pairs beautifully with steamed rice or a bowl of soba noodles, creating a harmonious combination of flavors and textures that epitomizes Japanese cuisine at its finest. Enjoy your culinary journey into the heart of Tokyo with this simple yet exquisite delight.