Satsumaimo Tempura
Satsumaimo Tempura - Crispy Japanese Sweet Potato Delight
Maybe it's in their genes, but my kids absolutely love Satsumaimo no Tempura.
This Japanese sweet potato is versatile in many dishes, yet tempura has always held a special place in my heart. I remember the playful battles with my brother over who would get the bigger piece of tempura as a child when we had the Tempura at home – I usually won.
Today, I decided to experiment with a new method, incorporating soda water into the rice flour batter to enhance the crispness. Let's see how it turned out!
RECIPE
Servings: 4-5
Time: 30 min
Ingredients:
2 pcs Satsumaimo (Japanese sweet potato)
2/3 cup rice flour
1/2 cup soda water
1 pc egg
Cooking oil
[ Tempura Sauce ]
1 cup water
1/2 pack Dashi powder
2 tbsp soy sauce
2 tbsp mirin
Tools:
Instructions:
Cut the sweet potato into 1/2 inch slices. Place them in a bowl of water to prevent oxidation. Then pat the slices dry with a kitchen towel.
Lightly coat the sweet potato slices with rice flour.
In a bowl, beat the egg, then add the soda water. Gradually mix in the rice flour until you have a smooth batter.
Heat the oil in a frying pot to around 340°F (170°C).
Dip each slice into the batter, ensuring an even coat.
Carefully place the slices in the hot oil. Fry for 3-4 minutes or until they are golden and crispy. Remove and drain on a paper towel.
Make the Tempura sauce (Tsuyu) by mixing the water, dashi powder, soy sauce, and mirin in a pot over low heat.
Serve the Satsumaimo tempura hot with the tempura tsuyu sauce on the side.
What is Tempura?
Tempura is a popular Japanese dish consisting of seafood, vegetables, or other ingredients that have been battered and deep-fried. The hallmark of good tempura is its light, crisp coating and the fresh, tender interior of the ingredients. Typically, tempura is served with a dipping sauce known as tentsuyu, which is often made from a mix of dashi (Japanese soup stock), mirin (sweet rice wine), and soy sauce, sometimes accompanied by grated daikon radish.
Tempura's history in Japan dates back to the 16th century, introduced by Portuguese missionaries and traders. The word "tempura" is derived from the Latin word "tempora," referring to "times" or "periods," which in this context meant the times when Catholics refrained from eating meat and instead ate fish or vegetables. The Portuguese method of batter-frying foods during these fasting periods influenced Japanese cuisine significantly.
