Tempura, from Jim Sogi

July 23, 2015 |

 Tempura, well known Japanese dish, is from the Spanish and Portuguese traders that came to Japan in the 1800's.

My friend dropped off 10 pounds of Marlin from a 400 pounder he caught. I love fish and chips. Here is a great recipe for the batter.

2 egg yolks, 2 cups ice water, and 2 cups flour. So easy, and so good. Don't let it sit, and be sure its lumpy.

I can't believe I haven't seen this before. I used to struggle with a beer batter, but this is better and easier. Great fish and chips, or tempura.

Coat with batter and Cook in hot oil 1 inch slices for a minute or so til brown. Marlin can get tough if overcooked. Pumpkin zucchini, beans and mushrooms made great sides.





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1 Comment so far

  1. Arthur Barbato on July 28, 2015 4:13 pm

    Jim, thank you for this post on tempura! I first experienced tempura in Tokyo in 1973 and I fell in love with this wonderful style of cooking. I’ve destroyed many a pound of good veggies with my failed attempts to make tempura. Not to mention making a mess and burning myself. ;(

    In NYC, I have two favorite Japanese restaurants to rave about.
    Tempura Matsui @TempuraMatsui for the best tempura this side of Mt. Shoksan and Sapporo for the best ramen (imho). They also make good tempura but I go there for the ramen. ;)

    Chef Matsui-san’s palace is at 222 E 39th St. I suggest a reservation to sit at his seven-seat bar.

    Sapporo http://www.sapporo-nyc.com 152 W. 49th is a terrific place to go solo. In summer sit near the rear of the bar for good air and in winter sit anywhere at the bar. ;)


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