The secret to perfect tempura
Obtaining the perfect tempura is an art that requites technique, patience and for sure, fresh and high quality ingredients like those that you can find in Arko restaurant. Tempura is a Japanese dish that involves coating and frying seafood, vegetables, or even some desserts, creating a crispy, light coating that doesn’t overpower the flavor of the main ingredient. Here are the secrets and tips for achieving perfect tempura.
Use the right mix of flours and keep the mixture cold
The best way to achieve light and crispy tempura is to use tempura flour or a mix of common wheat flour and rice flour. It’s also important to use cold water or water with ice while preparing the mixture. It forms a light and cripsy coat around the ingredient that is being fried since the temperature contrast causes the batter to swell and become lighter.
Do not overmix and fry at the correct temperature
When preparing tempura batter, do not overmix it to avoid gluten activation, that will make the batter more dense. A quick mix will guarantee that the batter will be kept light. It doesn’t matter if there will be some lumps. The oil temperature is crucial for perfect tempura like the one in mediterranean red shrimp tempura and togarashi. It has to be between 170°C y 180°C. If it’s too cold, the tempura will absorb too much oil and will end up soaked; if it’s too hot the batter will burn before the ingredient inside it will be cooked properly. Preparing tempura in small batches will help maintain the temperature.
Choose fresh ingredients, cook them to perfection, and serve immediately.
The ingredients for tempura have to be fresh and completely dry because the excess of humidity makes the batter come off when frying. With the Alaskan black cod and sweet chili sauce we make sure that there is no visible water on its surface, drying it well with absorbent paper before coating it. We fry it only to the point that the batter is golden and cripsy to keep the texture and the flavor of the ingredient, like seafood, fish or vegetables. We drain the excess oil and serve immediately to maintain the crunchy texture that makes it delicious.
Accompany with the appropriate sauce
Traditionally, it is served with salsa tentsuyu, which combines soy sauce, dashi and mirin. You can also enjoy it with fresh daikon (Japanese radish) or simply with a touch of salt. At Arko, we serve our shrimp and shiitake with ponzu with this tasty sauce based on yuzu and other citrus fruits.
With those secrets, you can achieve light, crunchy and delicious tempura, perfect for enjoying the fresh, natural flavors of the ingredients. You can also try it at the best Japanese restaurant in Barcelona: book your table at Arko. Order it alongside our sushi or from the omakase menu and enjoy the experience of dining near Passeig de Gràcia.