Tempura flour

Tempura (or tempura) is a special category of Japanese cuisine. Gourmets are convinced that tempura is the embodiment of the basic principles and features of the cooking of the Land of the Rising Sun. The freshest products that are used to make tempura, unusual heat treatment, special technique – this is a real triumph of Japanese cuisine. Cooks managed to combine seemingly two mutually exclusive characteristics: products cooked in batter and deep-fried, however, retain their original taste and are not greasy.

General characteristics

Fun fact: although for most foreigners tempura is the true quintessence of Japanese cuisine, in fact this dish is of European origin.

The recipe for tempura was brought to the Land of the Rising Sun by Portuguese missionaries. This name comes from the Latin word “tempora”, meaning the word “time” in the plural. Missionaries from Portugal called this period of fasting – namely, the so-called quatuor anni tempora, or “four seasons.” These were three-day periods at the beginning of winter, spring, summer, and autumn during which Catholics were required to fast. Vegetables, as well as fish and other seafood, were allowed to eat on such days. To diversify their taste, inventive adherents of Catholicism fried them in batter.

Over time, tempura perfectly “fit” into Japanese cuisine, adapting to local culinary traditions. To date, under this name, vegetables fried in a batter prepared in a special way (sweet peppers, cauliflower or asparagus), fruits, fish, seafood (eels or shrimp), as well as rolls, are known.

The highlight of tempura is a special batter that is made from three ingredients: ice water, chicken eggs and tempura flour. It is the latter component that provides tempura dishes with an unusual taste and aroma, and also contributes to the formation of a crispy crust.

Composition of tempura flour

Tempura flour, also known as tempura flour or tempura flour, is very popular with cooks in many Asian countries and is widely used for breading.

The basis of tempura flour is wheat flour. It also includes potato starch, salt, spices (pepper and dry garlic) and rice flour.

The exact proportions of the ingredients are kept in strict confidence by the producers of the main component of the popular Japanese dish. Therefore, it is unfortunately impossible to reproduce with absolute accuracy the recipe for tempura flour at home.

Real gourmets get the basis for making tempura batter in specialized Japanese stores or supermarkets.

Those who are less reverent about the authenticity of Japanese cooking are content with an approximate surrogate based on a mixture of wheat and corn flour with starch.

Chemical composition and calorific value

The energy value of tempura flour is 334 kcal per 100 g of the product. The nutrient composition is as follows: 10,8 g of protein, 1,3 g of fat and 69,9 g of carbohydrates.

Vitamin E present in tempura flour is one of the most powerful antioxidants. It has the ability to significantly slow down the aging process of cells. In addition, alpha-tocopherol increases the body’s resistance to bacteria and viruses and effectively stimulates regeneration processes in tissues. Also, vitamin E has a beneficial effect on blood flow, increasing the elasticity of blood vessels and improving their tone.

Vitamin B1 is one of the main participants in carbohydrate, protein and fat metabolism. In addition, it stimulates the brain, increasing cognitive abilities and improving memory.

Also, this substance has the ability to slow down the aging process and normalize the heart rhythm.

Vitamin B2 is a biologically active substance that plays an important role in the normalization of the blood count. In particular, it aids the absorption of iron by promoting the formation of red blood cells. In addition, this vitamin is responsible for the condition of the mucous membranes, preventing the development of inflammatory processes and accelerating tissue regeneration. Also, vitamin B2 is necessary in order to maintain visual acuity, both light and color.

Vitamin PP plays an important role in the redox processes that occur in the body. So, it promotes cell division, tissue regeneration, participates in the synthesis of hemoglobin. In addition, its deficiency can manifest itself as problems with the skin – the skin begins to peel off, a rash appears on it, and dermatitis may occur.

Vitamin B6 is one of the elements in the synthesis of nucleic acids that slow down the aging process. It is also an effective anticonvulsant and helps prevent nervous disorders.

Vitamin B5 is responsible for the condition of the skin and hair, keeping them in excellent condition. In addition, it is involved in the synthesis of a number of hormones and essential proteins and promotes the absorption of other vitamins by the human body.

Tempura flour is an important source of potassium. This substance, with the participation of sodium, regulates the water balance in the cells of the body, and also normalizes the activity of the heart muscle. In addition, potassium prevents the appearance of edema and has an antihistamine effect, preventing the development of allergic reactions.

Phosphorus is an element responsible for the condition of dental and bone tissue. In addition, it is involved in the synthesis of a number of enzymes, helps to absorb vitamins and supports the activity of the nervous system, for example, it makes it possible to painlessly cope with emotional and mental overload.

The trace element sodium is necessary for the production of gastric juice and the activation of salivary gland enzymes. It also has a vasodilating effect and helps maintain the acid-base balance in the body.

Calcium is one of the components of the cell nucleus and their membranes, and is also actively involved in the metabolic process. In addition, its deficiency can be manifested by brittle bones, deterioration of tooth enamel, and joint pain.

Zinc is a prophylactic against the development of diabetes, takes part in the formation of bones, and has a pronounced anti-inflammatory effect. In addition, it is endowed with the ability to improve tissue regeneration.

Finally, manganese is one of the components that are responsible for maintaining proper blood glucose levels, acting as a prophylactic against diabetes. It also effectively lowers the content of “bad” cholesterol in the blood, preventing the appearance of atherosclerotic plaques, and is involved in the process of lipid metabolism.

Harm and contraindications to use

There is a popular opinion that tempura flour batter is much healthier than the usual “European” and “American” batter, which is made using regular wheat flour. However, nutritionists are not so optimistic.

1. First of all, tempura dishes are fried in boiling oil. This way of preparing dishes from experts in healthy nutrition causes a lot of criticism. The abuse of deep-fried food, according to experts, can provoke many diseases, including cancer.
2. Tempura flour is a rather high-calorie product. Therefore, those who want to lose weight or are prone to gaining extra pounds should not get carried away with dishes prepared on its basis.
3. You should also refrain from using tempura in the presence of diseases of the digestive system, in particular, the liver and pancreas.

Shrimps in tempura flour batter

To prepare shrimp in tempura batter, you will need: 0,5-1 cup of tempura flour, one egg, 0,5-1 cup of very cold water, 300-500 g of raw shrimp, and olive oil for frying.

Break the egg into a bowl of very cold water, mix thoroughly. Add flour there and immediately knead the dough. The consistency of tempura batter should be similar to the dough that is usually used to make pancakes.

Defrost shrimp, peel off the skin. We leave the tails – for them it will be very convenient to dip the shrimp in batter.

Heat oil in a frying pan. Holding by the tail, dip each shrimp in the batter so that it is covered on all sides, and throw into the pan. Fry for two minutes on each side.

Place cooked shrimp on paper towels to drain excess oil.

Rolls in tempura flour batter

To prepare hot rolls in tempura flour batter, you will need the following ingredients: 100 g sushi rice, nori seaweed, 40 g lightly salted salmon, the same amount of cream cheese, an egg, a tablespoon of sugar, tempura flour, cold water, 60 g small breadcrumbs breadcrumbs, frying oil, a tablespoon of rice vinegar, salt to taste.

Rinse the rice under cold running water several times. Do this as carefully as possible so that the water in the bowl eventually becomes perfectly clean, without impurities. Pour 200 g of water into a small saucepan, salt. Bring to a boil, then add the rice, stir and cover. Rice should be cooked for a quarter of an hour. After that, turn off the heat and let the rice brew for twenty minutes. Let the grits cool and add one tablespoon of rice vinegar, sugar and salt.

Cut the nori sheet into two halves. Each can make one roll.

Place half of the nori on the roll mat, shiny side down. Lay out the rice and spread it over the surface of the sheet in an even layer. Leave a margin around the edges so that the rolls can be wrapped tightly.

Turn over the sheet. Now you can start laying out the filling: first arrange the thin slices of fish as necessary, and then the cream cheese. Using a mat, wrap the roll and shape it.

The next step is to prepare a batter based on tempura flour. Pour the tempura flour into a bowl, add the egg there and pour in cold water. Stir so that lumps and air bubbles remain in the mixture – this is the “trick” of tempura. Dip each roll in the batter, then in the breadcrumbs and drop into the hot oil in the pan. Fry for just a minute on each side.

Place finished rolls on paper towels to absorb excess oil. Then cut them into six or eight pieces and serve.