Umeboshi Tempura

A Brief History of Umeboshi

Umeboshi, a traditional Japanese food, is a type of pickled ume fruit often referred to as Japanese apricot or plum. It has been cherished in Japan for centuries, and its history can be traced back to ancient times. Umeboshi was historically used as a medicinal remedy, thanks to its antibacterial properties and health benefits, which include aiding digestion and providing fatigue relief. Samurai warriors even carried umeboshi as part of their ration pack to keep their energy levels high on the battlefield.

The tangy and salty profile of umeboshi makes it a versatile ingredient in various Japanese dishes. In this recipe, we are combining the potent flavors of umeboshi with the delicate crunch of tempura, resulting in a delightful fusion of texture and taste.

Ingredients

• Umeboshi - 10 pieces
• Tempura batter mix - 1 cup
• Ice water - 1 cup
• All-purpose flour - 1/2 cup
• Vegetable oil for frying - enough for deep frying
• Soy sauce for dipping (optional)
• Daikon radish grated (optional) for garnish

Preparation

Prepare the Ingredients

Begin by rinsing the umeboshi under cold water to remove any excess salt. Pat them dry with a paper towel.

Make the Tempura Batter

Prepare the tempura batter by combining the tempura batter mix and ice water in a bowl. Stir gently to combine; it's okay if the batter has a few lumps.

Arrange a plate lined with paper towels to drain the cooked tempura. Preheat the vegetable oil in a deep frying pan to 350°F (175°C). Use a cooking timer to monitor the heating time, ensuring the oil reaches the desired temperature.

Cooking Process

Coat and Fry the Umeboshi

Lightly coat each umeboshi with a thin layer of all-purpose flour. This step helps the tempura batter adhere better to the surface of the umeboshi.

Dip each flour-coated umeboshi into the tempura batter, ensuring they are evenly coated. Carefully place them into the hot oil, frying in small batches to avoid overcrowding the pan.

Fry the umeboshi until golden brown and crispy, about 2-3 minutes. Use a slotted spoon to remove the tempura from the oil, placing them on the prepared paper towels to drain excess oil.

Serve and Enjoy

Serve the umeboshi tempura hot, accompanied by a small dish of soy sauce for dipping and some grated daikon radish as a refreshing garnish. The unique combination of the tart and savory umeboshi with the light, crispy texture of tempura creates a delightful experience for your taste buds.