National Tempura Day
National Tempura Day, January 7th, encourages us to celebrate with a tempura batter dish. Either seafood or vegetables are deep-fried in batter and deep-fried in this Japanese dish.
Where did tempura originate? No one really knows what it is like. Portuguese sailors arrived in Japan in 1549 and introduced a method of battering and frying food that has since been integrated into Japanese cuisine.
Today, chefs from around the world are including tempura dishes on their menus. They use a variety of batters and ingredients, including nontraditional broccoli, zucchini, and asparagus. In addition, chefs can dip dry fruits in a tempura batter. In addition, several American restaurants, including mozzarella, also served chicken and cheeses in a tempura style.
A more recent iteration of tempura sushi offers a new way to enjoy the delicacy for sushi enthusiasts. Shushi chefs tempura fry entire pieces of delicate sushi and serve it on a delectable platter...
How to be #nationaltempuraday, according to the nexuraday movement.
What is your go-to-tempura dish? Make your best tempura dishes by mixing up your favorite tempura dishes. When you do, let your acquaintance and family be your taste testers. We even have a recipe for you to try. Be sure to share your favorite combinations as well!
Japanese Tempura
Have some tempura and hashtag #NationalTempuraDay to post on social media.
National tempura day celebrations have a long tradition
Although we haven't figured out the day's origins, we do still occasionally heat up some oil and mix up some batter and dip into the study.
Tempura FAQ
Q. What temperature should my oil be at for tempura?
A. The oil should be between 350F and 360 degrees F. The temperature will decrease as you add food to the oil, so only add a few pieces at a time to ensure that the oil recovers quickly. A oil that is too cool will be absorbed more quickly into the dish, resulting in soggy tempura.
Q. What happens if my oil is too hot?
A. Oil that is too hot will cause the batter to burn. So, it's vital to monitor the oil temperature.
Q. What oil should I use for tempura? Canola is one of the most popular for tempura oils with a high smoking point such as corn, peanut, safflower, or canola. Those are all common for tempura.
