April 2, 2009

Three Types of Tempura/3種類の天ぷら

For supper last night, my wife made three types of tempura: Fukinoto tempura, sweet potato tempura, and kounago kakiage.
"Kounago" refers to young ikanago (Ammodytes personatus Girard).
昨日の夕飯には、妻が3種類の天ぷらを作りました。ふきのとうの天ぷら、サツマイモの天ぷら、小女子(こうなご)のかき揚げです。
小女子(こうなご)とは、イカナゴの稚魚のことです。
Kounago:
小女子:

Fukinoto and sweet potato tempura:
ふきのとうとサツマイモの天ぷら:

My wife likes to add some salt to the tempura batter when making sweet potato tempura, so that it can be eaten without tentsuyu (tempura dipping sauce). She also likes to omit eggs in her batter.
妻は、サツマイモの天ぷらを作る時は衣に塩を少し入れて、天つゆなしで食べるのが好きです。また、衣に卵を入れないのが好きです。
Kounago-carrot-onion kakiage:
小女子、ニンジン、玉ねぎのかき揚げ:

Close-up of one piece of fukinoto tempura:
ふきのとうの天ぷらのクローズアップ写真:

Close-up of one piece of sweet potato tempura:
サツマイモの天ぷらのクローズアップ写真:

We had the tempura with soba (buckwheat noodles).
天ぷらは蕎麦と一緒に食べました。

7 comments:

pink said...

That looks very good! The close-up shots are really good. You can tell the batter is very light and crispy.

Hiroyuki said...

pink: There is a lot to talk about tempura, because making good tempura can be very difficult even for native Japanese. I think I'll provide some more detailed information about tempura the next time I make tempura myself.

pink said...

That would be great, Hiroyuki! I would love to learn how to make tempura from an expert. :)

ジュリア  said...

I love tempura!! Especially kabocha tempura.. I tried making some but only managed to slice off 3 pieces of kabocha before I almost stabbed myself with the knife.. I honestly have no idea why is the kabocha so hard!!

Hiroyuki said...

pink: I never said I was an expert! (laugh). I just want to provide some insight into what "authentic" home-style tempura should be.

ジュリア: I visited your site. So, you like tendon! I do, too! Here is the tempura cook-off thread on eGullet, if you are interested
http://forums.egullet.org/index.php?showtopic=87785&view=findpost&p=1329194
where I discussed tempura and tendon.
I've never tried this myself, but some people seem to cook kabocha until soft in a microwave before slicing.

pink said...

Hiroyuki: You are an "expert" to me, since you know what is authentic. :)

ジュリア: I hear ya on the kabocha. I love cooking with it, but it's such a pain to cut open! You have to be careful, lol.

ジュリア  said...

Hiroyuki: OOO..I love tendon!! Hahha..thanks for the tip.. I am terrified of the microwave though.. maybe prolly use it when the housemate returns..

Pink: I love eating it..but not cooking with it.. I fear for my life..hahaha