Traditional Japanese Tempura is made by soaking seafood or vegetables in batter and fry. This special batter is called Tempura batter and is made with wheat flour, egg yolk, and ice cold water. Before frying, the ingredients are covered with dry flour and then the tempura batter.
Yuhoki’s Mixed Tempura includes 4 pieces of Vegetable tempura and 3 pieces of Prawn (Ebi) tempura. Vegetable tempura normally includes: shiitake mushroom, sweet potato, eggplant, zucchini. Vegetable tempura can include most vegetables. Meat with low fat is used for meat based tempura.
Vegetable tempura has a sweet taste with the original vegetable flavour intact. The Prawn (Ebi) tempura is very crispy on the outside and fresh and firm prawn on the inside. It is worth mentioning that the frying temperature is the key for good tempura, and must be kept between 175 and 180 Celsius, depending on the amount of ingredients. The tempura are fried in batches. When one batch is done, any loose batter pieces must be removed from the oil and then wait until the temperature is within the range of 175 and 180 Celsius again before another batch is placed in the oil.
What is surprising about tempura is that it does not feel greasy in the mouth at all. This is due to the dip sauce which contains not only soy sauce but also includes ginger paste, white radish paste, mirin, soy sauce.
Another dish that is highly recommended is tempura bento which includes prawn vegetable tempura, vegetable salad, sushi, and Japanese rice. Of course this bento is served with the delicious miso soup.