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(Epicurious)   Japanese tempura tradition - frying food without busting arteries   (epicurious.com) divider line
    More: Cool, Tempura, Japan, Portuguese navigators, Deep frying, world-famous Japanese staple, chef Telma Shiraishi, Portugal, origins of tempura  
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773 clicks; posted to Food » on 26 Sep 2021 at 10:05 PM (2 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



14 Comments     (+0 »)
View Voting Results: Smartest and Funniest
 
2021-09-26 10:26:31 PM  
Yeah.... I'm lazy. I'll happily admit I believe in dredge and toss.
 
2021-09-26 11:01:56 PM  
At his two-Michelin-starred Belcanto, the tasting menu features an "avocado pit" tempura-actually a ball of marinated avocado flesh that's been coated with a cocoa powder-infused tempura batter to produce a brownish color-as well as eggplant caviar in tempura.

I'm sort of intrigued and repulsed at the same time

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2021-09-27 12:22:45 AM  

Some Junkie Cosmonaut: At his two-Michelin-starred Belcanto, the tasting menu features an "avocado pit" tempura-actually a ball of marinated avocado flesh that's been coated with a cocoa powder-infused tempura batter to produce a brownish color-as well as eggplant caviar in tempura.

I'm sort of intrigued and repulsed at the same time

[Fark user image image 259x194]


I am amused. I can picture some really confused people trying to replicate the item, and wondering what in the heck  they are doing wrong because the pits remain inedible pits.
 
2021-09-27 1:12:42 AM  
tempura is something i really miss since the pandemic started. i haven't had any since at least 2019, maybe 2018.

can't be made quickly or easily at home, hubby doesn't like deep frying in the house, can't get it take out because it only gets soggy, frozen versions are crap - it really needs to be eaten in a restaurant so...

i really miss it
 
2021-09-27 2:37:22 AM  

silvervial: tempura is something i really miss since the pandemic started. i haven't had any since at least 2019, maybe 2018.

can't be made quickly or easily at home, hubby doesn't like deep frying in the house, can't get it take out because it only gets soggy, frozen versions are crap - it really needs to be eaten in a restaurant so...

i really miss it


Me and roomie are both immunocompormised and have periodic insane tempura cravings, but the nearest sushi restaurant (very close) has really good yam tempura and is set up for pickup. But ye god, that's one of those food itches that's very difficult to scratch -- there isn't really anything you can sub in that's very close to flavour/smell and texture, at least in my experience. So, long story short, I feel you.
 
2021-09-27 3:04:55 AM  
i believe the Portuguese would deep fry their fast day fish in olive oil.

What did they use in Japan? I don't think vegetable oil or rendered animal fat was used in traditional Japanese coking. Did the Portuguese teach them to render lard?

If a Catholic fries fish in lard or tallow is it really meat free? Catholics seem less legalistic about food than Jews or maybe  a Pope ruled that fat isn't meat like the supposed ruling that capybara are fish.
 
2021-09-27 3:17:26 AM  
General Tso's chicken

/quart of wonton
//3 egg rolls
 
2021-09-27 3:25:36 AM  

rue_in_winter: silvervial: tempura is something i really miss since the pandemic started. i haven't had any since at least 2019, maybe 2018.

can't be made quickly or easily at home, hubby doesn't like deep frying in the house, can't get it take out because it only gets soggy, frozen versions are crap - it really needs to be eaten in a restaurant so...

i really miss it

Me and roomie are both immunocompormised and have periodic insane tempura cravings, but the nearest sushi restaurant (very close) has really good yam tempura and is set up for pickup. But ye god, that's one of those food itches that's very difficult to scratch -- there isn't really anything you can sub in that's very close to flavour/smell and texture, at least in my experience. So, long story short, I feel you.


Back in March there was this story about some Baltimore restaurant owners who drove to Vermont to prepare a dying woman's favorite broccoli tempura. (because it couldn't be shipped)
https://www.baltimoresun.com/food-dri​n​k/bs-ekiben-founders-drive-to-vermont-​to-cook-for-customer-on-deathbed-20210​316-7glx2w2smjemlkzm5mpmn7abjy-story.h​tml

Somewhere I read that that Ekiben restaurant still did a brisk business for their signature tempura. People would order it for pickup and then eat it in their car before driving home.
 
2021-09-27 5:46:00 AM  
One of the reasons I don't eat at good restaurants is that I can sear a scallop, roll a maki, and roast a chicken as well they can. I can also brunoise like a freak.

But tempura is an art form forever out of my reach. I've tried multiple recipes, off the shelf stuff, oils and oil temperatures. I can never get that fleeting, crunchy velvet coating. I just get fried stuff.

I bow before those tempura gods.
 
2021-09-27 7:49:17 AM  

Be polite walk on the right: General Tso's chicken

/quart of wonton
//3 egg rolls


apparently the ratio of flor to cornstarch is key. I haven't tried yet.
🇨🇳🇺🇸 My dad's General Tso's Chicken (左宗棠鸡) - A Chinese American Icon
Youtube AE_-ROS98PA
 
2021-09-27 9:48:26 AM  

silvervial: tempura is something i really miss since the pandemic started. i haven't had any since at least 2019, maybe 2018.

can't be made quickly or easily at home, hubby doesn't like deep frying in the house, can't get it take out because it only gets soggy, frozen versions are crap - it really needs to be eaten in a restaurant so...

i really miss it


yeah, one SK-style place that appeared on seamless was Secret Hotpot Delivery Fight Club, and it was quick/close enough that it almost made it but still always never quite. still ordered from them 2 or 3 more times, such was the craving.
 
2021-09-27 9:51:18 AM  
also, kudos to TFA for mentioning the "tempora" etymology. although even while 'm' and 'n' are both voiced-nasal, I'll still always write (and pronounce) ん as 'n'

/gorrammit now I want tenpura
 
2021-09-27 12:18:00 PM  
Once a year or so, I take the wife to a local tempura joint that does a counter service set menu. It's about $100 a person, and you get something like 4 fish, 3 veg, and 2 crazy bits, plus an appetizer, salad, and a kakiage (fritter) on rice or soup. There are like 12 counter seats and the chef talks to you as he's cooking/plating, answering questions and general banter . He even recommends whether to go with available salt/lemon/curry powder, etc. It's farking heaven.  The crazy bits are things like 'shrimp heads' or 'eel spine', etc., which sound awful but actually taste amazing (and have great texture). After the set meal is over, you can a la carte order and they generally have a case full of fish that include rare/seasonal fish that only a diehard fishmonger can name, and veggies that are so in season you can practically hear them growing. Real deal tempura is an art, and much like sushi, it relies on sourcing the best ingredients.
 
2021-09-27 3:00:33 PM  

kyuzokai: Once a year or so, I take the wife to a local tempura joint that does a counter service set menu. It's about $100 a person, and you get something like 4 fish, 3 veg, and 2 crazy bits, plus an appetizer, salad, and a kakiage (fritter) on rice or soup. There are like 12 counter seats and the chef talks to you as he's cooking/plating, answering questions and general banter . He even recommends whether to go with available salt/lemon/curry powder, etc. It's farking heaven.  The crazy bits are things like 'shrimp heads' or 'eel spine', etc., which sound awful but actually taste amazing (and have great texture). After the set meal is over, you can a la carte order and they generally have a case full of fish that include rare/seasonal fish that only a diehard fishmonger can name, and veggies that are so in season you can practically hear them growing. Real deal tempura is an art, and much like sushi, it relies on sourcing the best ingredients.


that. sounds. so. farking. good.

I've gotten counter-service omakase sushi a few times in my misspent life, but had zfc it's also done for tenpura!

also, skrimps-haids ain't count as 'crazy bits' :P I ask for those every single time I find a place serving ama-ebi. but the eel-spine, mmmmm, you had me at both eel and spine.

(look, I continually count my lucky stars that I'm so fortunate it's oddly-possible to get stuff like hamachi-kama or softshell crab here in the boondock-outskirts of Philadelphia...)

actually what I am now randomly missing even more is... shishamo. specifically the ones with all the eggs...

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/never tried them fried, 'cos grilled is perfect
 
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