The Japanese pride themselves in a dish's simplicity of ingredients, the beauty of its presentation, and the attention to detail. No matter where you go, whether it's a five-star restaurant or an airport, each Japanese dish is always beautifully presented with a clean-cut look and feel. The Japanese are skilled at balance, whether it is in flavor or texture, and one of the best examples is tempura.
I savor every grease-free, crisp-on-the-outside-and-perfectly-cooked-on-the-inside bite of my tempura. Not often do I treat myself with fried foods, but this Japanese dish is an exception.
Tempura can be a fantastic party food. Once, I hosted a tempura party in which all the ingredients were laid out and the guests could choose whatever they fancied to be fried. Tempura is also quick—you can prepare the batter the night before and it fries instantly the next day.
Unlike most fried foods, which taste very heavy, this dish tastes very light. The secret lies in a feather-light batter made with few simple ingredients:
2 large egg yolks
½ cup vegetable oil
1 ½ cups chilled club soda
1 cup all-purpose flour
1 cup cake flour
Beat egg yolks in a medium-size bowl. Whisk in oil until well mixed and then add the club soda. Add the flours and stir with chopsticks until just combined. (The key is not to over mix; it’s okay to have some flour floats on top.)
Use the batter within a few hours of making. Fry a few pieces at a time in fresh cooking oil at 365 degrees. Crowding your frying pan will decrease the oil temperature, resulting in soggy tempura. Like all fried food, it is best to serve immediately. Serve with soy sauce.
