In Japan tempura is defined as small pieces of fish or vegetables, covered with a delicate, semi-liquid dough, and then deep-fried at a temperature between 170°C and 180°C until reach a golden-brown color. The fried pieces of the dish are eaten directly after being taken out of the fat.
This technique of food preparation was intercepted by the Japanese from the Portuguese monks some 400 years ago. Currently, tempura is considered one of the most important dishes of Japanese cuisine.
Vegetable oil is used for frying, some believe sesame oil is the best. Tempura uses any food that can be deep fried. Usually they are: seafood, fish, vegetables, fruits, shitake mushrooms, fresh ginger, seaweed, etc.
Preparation: Mix the contents of the sachete thoroughly with about 210 ml of cold water. Dunk pieces of food in the formed dough. Deep fry in hot fat until crispy. Use the whole dough immediately after preparation.
Skład: Mąka pszenna, skrobia z tapioki, proszek do pieczenia (wodorowęglan sodu, E450), inne (sól, E621)
Alergy Advice: contains wheat.
Units in box: 12 pcs.