料理に関することは新しいことの宝庫です。
Cooking is a treasure trove of new things.
自分にとっては未知の領域です。
It’s unknown territory for me.
今回は天ぷらをしてみました。
This time I tried making tempura.
子供たちのリクエストです。
It was a request from my kids.
所詮おやじなので気負うことなくやっていきます。
I’m just a dad after all, so I’ll do it without worrying too much.
目次
材料 Ingredients
材料は以下の通りです。
The ingredients are as follows.
小麦粉
Flour
水
Water
卵
Eggs
これに加え、天ぷらにする具材です。
In addition to these, there are ingredients for tempura.
今回用意したのはこちらです。
Here is what I prepared this time.
大葉
Shiso leaves
ししとう
Shishito peppers
シイタケ
Shiitake mushrooms
ナス
Eggplant
ちくわ
Chikuwa
鶏肉
Chicken
さつまいも
Sweet potatoes
さっそく作っていきます。
Let’s get started right away.
作ります Let’s make it
天ぷらにする材料を切って小麦粉で打ち粉をします。
Cut the ingredients for tempura and dust them with flour.
鶏肉は一口大に切って、つけダレに漬けます。
Cut the chicken into bite-sized pieces and soak them in the dipping sauce.
つけダレはざっくりこんな感じです。
The dipping sauce looks roughly like this.
ショウガ 20㎝
20cm ginger
ニンニク 10㎝
10cm garlic
醤油 小さじ2
2 teaspoons soy sauce
ごま油 小さじ２
2 teaspoons sesame oil
衣の液をつくります。
Make the batter.
材料は以下の通りです。
The ingredients are as follows:
小麦粉2カップ
2 cups flour
水2カップ
2 cups water
卵1個
1 egg
さっくりと混ぜます。
Mix lightly.
混ぜすぎないのがポイントらしいですが、
よくわかりませんでしたのでだまがなくなる程度に混ぜました。
Apparently the key is not to mix too much, but I wasn’t sure, so I mixed just enough to remove any lumps.
最後に順番に揚げていきます。
Finally, fry them in order.
食べます Eat them.
意外とうまいです。
They’re surprisingly good.
全く期待していなかった分、とてもおいしく感じます。
I had no expectations at all, so they taste great.
プロと一番違うのは衣のつけ方だと思いました。
I think the biggest difference from the pros is how they apply the batter.
私が揚げたものは衣が厚く、サクサク感がありません。
The ones I fried had a thick batter and weren’t crispy.
それに何個か食べただけでおなか一杯になります。
Also, I was full after eating just a few.
とても経済的ですが、お店で食べるものとは全然違いました。
It’s very economical, but it’s completely different from what you get at restaurants.
プロの技術の高さを感じました。
I felt the high level of professional skill.
家庭で作るなら上出来だと思います。
I think it’s a good product if you make it at home.
次回もしも家族からリクエストがあれば
また作ってもてもいいかもしれません。
I might make it again if my family requests it.
Memo: About Tempura
Tempura is one of the most famous Japanese foods.
As mentioned in the article above, the ingredients are placed in a mixture of flour, water, and beaten eggs, and then fried in oil.
I will look into tempura and introduce it.
Etymology
This is a famous story, but tempura is not Japanese.
The origin of the word is Portuguese.
There are theories that it comes from “temporas,” which means a fasting day, or “tempero,” which means a seasoning.
Famous Tempura
I will introduce some famous types of tempura.
Edomae Tempura
This is Tokyo tempura.
It is fried in sesame oil using a mixture of flour and beaten eggs.
It is characterized by being eaten with tempura sauce and grated daikon radish.
Seafood ingredients are often left open.
Kansai-style Tempura
This is the tempura that is the counterpart of Tokyo tempura.
No eggs are used in the batter. It is fried in salad oil.
It is customary to eat it with salt.
Seafood ingredients are often ground into paste.
Nagasaki Tempura
Nagasaki tempura is distinctive.
The batter is flavored. It is seasoned with sugar, soy sauce, sake, etc.
It seems to be eaten as is without any dipping sauce.
Summary
This time I researched tempura.
I thought that what you dipped tempura in was a matter of preference, but I found that it is a regional thing.
I’m a fan of Edomae tempura. I like to dip it in tempura sauce.
I hope you all will try eating different types of tempura in different ways.
