Tem pu ra
TEM PU RA
Tem pu ra is a traditional Japanese dish.
As Raw materials for tem pu ra fish, cockleshells and season vegetables serves. All it is dipped in the dough prepared from a flour, water and eggs. Vegetable oil is warmed up and the raw materials fall to it for tem pu ra.
Delikatesnym raw materials for tem pu ra the fresh shrimp pilchataja is considered. Also use fish "adzi" (the Japanese jack mackerel), "anago" (the sea eel), "yokes" (cuttlefish), korolevkuju a mackerel (mackerel type), "hotategaj" (a sea comb). Small fish only clean, and large clean and cut on pieces.
Tem pu ra from vegetables: eggplants, mushrooms "sintake" and "matsutake", green pepper, a string bean, a potato, a pumpkin, a grass "mitsuba", tree fruits ginkgo, pirelly, chrysanthemum petals and so forth its Preparation is simple, but some skill as it is necessary is required, certainly, that tem pu ra was fragile and crackled on a teeth.
For this purpose the dough should not be too sticky. Take weak, not a viscous flour, plant with its cold water with jajtsom, a pan choose iron with thick walls and a deep bottom. Fill it on 70% with vegetable oil and fry at 180 °. Tem pu ra very tasty svezheprigotovlennaja. It lower in sweet sauce which prepare from the soup received on fish broth from a dried tuna "katsobusi" and sea kale, adding I "sow" (the Japanese sauce) and "mirin" (sweetish sake) with a polished radish, but some instead of sauce take juice of a lemon with salt.
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