Japanese  Egg Tempra
Japanese  Egg Tempra

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, japanese  egg tempra. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

A basic Japanese tempura batter is made of flour, egg, and ice water. While simple, there are some tricks to producing crispy tempura. Ice water, sifted flour, and hot oil are just a few of the key factors that will produce restaurant-style results. Japanese people normally enjoy the traditional tempura with refined salt or a slightly sweet sauce with Dashi broth.

Japanese  Egg Tempra is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Japanese  Egg Tempra is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have japanese  egg tempra using 3 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Japanese  Egg Tempra:
  1. Make ready Eggs
  2. Take Tempra batter
  3. Get green onion for garnish

Keep your water refrigerated so it's icy cold. Dip your intact egg first into flour (to coat), then into a beaten egg mixture, and finally in potato starch. This made a crazy mess of my kitchen, but it's worth trying once. Eggs are usually used to make batter but this often makes the tempura very oily and soggy.

Steps to make Japanese  Egg Tempra:
  1. Freeze eggs in freezer for a half day. Shell is broken like this.
  2. Remove shell after putting in water for 30 seconds.
  3. Flour on frozen eggs.
  4. Make Tempra batter (flour, 1/3 rice powder and a little of baking powder, or your favorite batter for frying). Thickened batter is better. Put frozen egg in it. I think putting some garlic, spices and herb in batter is tasty.
  5. Fry in 160℃ vegetables oil (the bubble is slowly coming from the bottom) for 3 minutes and then turn over. Fry for another 3 minutes. Please don’t move while frying.
  6. Outside is so crispy!
  7. Garnish with green onion. Egg yolk is soft and creamy❣️
  8. Put egg Tempra on rice, Nori and green onion. Sprinkle soy sauce and enjoy. This is my breakfast.

This made a crazy mess of my kitchen, but it's worth trying once. Eggs are usually used to make batter but this often makes the tempura very oily and soggy. However, by using mayonnaise instead of egg, the emulsified oil from the mayo disperses into the batter which doesn't leave any moisture in the batter so the tempura stays deliciously crispy! Tempura is one of the best known foods of Japan. This is a traditional Japanese recipe, made with an authentic batter (ie no baking soda or baking powder).

So that’s going to wrap it up for this special food japanese  egg tempra recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!