Tao Kae Noi Tempura Seaweed is one of our most well known products. We select high quality, fresh seaweed and the best wheat flour to create our special recipe. Our processes ensure the highest standards of hygiene and freshness, whilst preserving the crispiness and natural taste of the product. So, you can always trust the quality and enjoy the great taste of this special product! Use a deep frypan, or a saucepan with a flat bottom, so that the temperature of the oil will be even.

I used medium prawns about 40g (1.5 oz) each before removing head and shell. Any smaller than this would not be recommended. If quite large, you could reduce the number to two per serve and the cooking time would be longer. The tempura-style batter is said to have been brought to Japan by Portuguese missionaries in the 16th century, during the Muromachi period. However, as the cooking method of ‘deep-frying with flour batter’ was already established in Japan beforehand, the origin of tempura can be somewhat disputable. In Japanese cooking, deep frying is an art, and it takes some know-how and practice to execute desirable results. For the case of tempura, the hot oil enhances the natural sweetness and flavors of whatever you’re frying, at the same time, devoid of greasiness. Let’s take a look at how you can achieve that at home. Deep Frying Oil It will take years of highly skilled training to make tempura like the tempura chefs do, and you may not be able to make them look like the professionals’ (I certainly can’t!), but you can still make delicious tempura at home. I will show you how, but first, let me explain a few key things which will help you make good tempura. IngredientsTempura is one of the most famous dishes of Japan. Deep fried seafood and vegetables coated in tempura batter are renowned for the delicate crispy coating that is quite different to other deep fried foods around the world. Who can resist delicious crispy homemade vegetable tempura? When making tempura at home, the goal is a crispy yet airy coating that doesn’t absorb oil when deep-fried. I’ll teach you how to achieve excellent results in this recipe. 3. Gluten-Free Tempura Tempura (天ぷら or 天婦羅) used to be an everyday food and sold at food stands. I am talking about 18th to mid-19th century, when Japanese were wearing kimonos and men were carrying swords. Later, tempura shops started opening and they became specialty tempura restaurants. With the right batter mix and a few tips (cooking video is below the recipe), tempura is surprisingly easy to make at home.

Isobe Ae (磯部和え), Iseobe Mochi (磯辺餅), Isobe Yaki (磯辺焼き) are some of the dishes that include seaweed flakes. Where to Get Aonori/Aosa Eggplant – Discard the head of the eggplant, then cut it in half lengthwise. Cut the eggplant lengthwise into very thin (about ⅛ inch or 3 mm) slices leaving the top 1-inch part intact. Gently press down on the eggplants to fan the slices out. Of those, prawn (shrimp) is no doubt the most popular ingredient. Oily fish and flaky fish are not suitable. Among the Japanese people, the most popular vegetable ingredients are pumpkin and sweet potato. But you may like other vegetables. I like eggplant, as it melts in your mouth.Shiso is a Japanese perilla, a herb with a quite distinctive fragrance. It has broad leaves of about 8cm x 6cm (3⅛” x 2⅜”). There are red shiso leaves as well as green shiso leaves, but the green ones are used for tempura. More details can be found in Wikipedia.