Kisu Tempura: A Crunchy Delight from Japan
If you’re looking to explore the delicious world of Japanese cuisine, then Kisu tempura is a fantastic dish to try! Kisu, or whiting fish, is a popular ingredient in Japan, and when it’s battered and fried as tempura, it becomes a crunchy and flavorful treat. This dish not only showcases the fresh flavors of the fish but also highlights the art of Japanese cooking.
Kisu tempura has a rich cultural significance as tempura itself dates back to the 16th century and was influenced by Portuguese cooking. Over time, it has become a beloved dish in Japan and around the world. Kisu tempura is popular because it’s crispy on the outside and tender on the inside, making it perfect for dipping in a savory sauce or enjoying as a part of a larger meal. Plus, who doesn’t love crispy fried food? Let’s dive into making this delicious dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Kisu fish (cleaned and filleted) | 300 grams |
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Ice water | 3/4 cup |
| Salt | 1 teaspoon |
| Vegetable oil (for frying) | For deep frying |
| Tempura dipping sauce (Tentsuyu) | For serving |
If you can’t find Kisu fish, you can substitute it with other white fish like cod or haddock.
Step-by-Step Instructions
- Start by preparing the ingredients. Ensure your Kisu fish is cleaned and cut into bite-sized pieces.
- In a bowl, mix the flour and cornstarch together.
- Add the salt to the flour mixture.
- Slowly pour in the ice water and mix gently until just combined. It’s okay if there are small lumps; this helps make the tempura crispy!
- Heat the vegetable oil in a deep pan until it reaches about 350°F (175°C).
- Using chopsticks or tongs, dip the Kisu pieces into the batter, allowing excess batter to drip off.
- Carefully place the battered fish into the hot oil. Fry in small batches to avoid overcrowding.
- Cook for about 3-4 minutes or until golden brown and crispy.
- Remove the tempura and place it on a paper towel to drain excess oil.
- Serve hot with tempura dipping sauce and enjoy!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 250 | 12% |
| Protein | 10g | 20% |
| Carbohydrates | 30g | 10% |
| Fats | 12g | 18% |
| Sodium | 500mg | 22% |
| Fiber | 1g | 4% |
Tips and Tricks
- Always use ice-cold water for the batter to ensure a crispy texture.
- Try adding a pinch of baking soda to the batter for extra crispiness.
- You can customize your tempura by adding vegetables like sweet potatoes, zucchini, or bell peppers.
- Be careful not to overmix the batter; this can make the tempura tough instead of light and crispy.
FAQs
What is Kisu tempura?
Kisu tempura is a Japanese dish made by coating whiting fish in a light batter and deep frying it until crispy.
Can I use different fish for this recipe?
Yes, you can substitute Kisu fish with other white fish like cod or haddock for a similar taste and texture.
How can I make the tempura batter extra crispy?
Using ice-cold water and not overmixing the batter can enhance its crispiness.
What can I serve with Kisu tempura?
Kisu tempura is delicious on its own, but you can also serve it with tempura dipping sauce and rice or salad.
Is Kisu tempura gluten-free?
To make it gluten-free, use gluten-free flour instead of all-purpose flour in the batter.
How long can I store leftover Kisu tempura?
Leftover Kisu tempura can be stored in an airtight container in the refrigerator for up to two days, but it’s best enjoyed fresh.
Can I bake Kisu tempura instead of frying it?
Baking will not achieve the same crispy texture, but you can use a convection oven to cook it as an alternative to frying.
What is the history of tempura?
Tempura originated in Japan in the 16th century, influenced by Portuguese cooking techniques brought by missionaries.
Can I use sparkling water in the batter?
Yes, using sparkling water can create a lighter batter, adding to the crispy texture of the tempura.
What other ingredients can I use for tempura?
Besides Kisu fish, you can use a variety of vegetables like carrots, broccoli, or mushrooms for tempura.
Now that you know how to make Kisu tempura, it’s time to gather your ingredients and start frying! Enjoy your crunchy masterpiece and share it with friends and family!
