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Saturday, June 20, 2009
Tempura & Katsudon
Hey! This will be the last post on food! So the two last types of food that I will be doing this week will be on tempura and katsudon! Firstly is tempura! Tempura is a popular Japanese dish of deep fried battered meats, seafood or vegetables. Tempura was introduced to Japan in the mid-sixteenth century by early Portuguese missionaries and traders. The word tempura comes from the word “tempora”, in Latin means ‘times’. It is used by both Spanish and Portuguese missionaries to refer to the Lenten period or Ember Days(refer to holy days when Catholics avoid meat and instead eat fish or vegetables), Fridays, and other Christian holy days. Today, tempura is widely used around the world. Some make into tempura sushi, tempura ice-cream while others make into tempura meat and cheese etc...So how do we prepare tempura? A light batter which is made of cold water and wheat flour is mixed in small batches using chopsticks. This creates lumps which result in unique fluffy and crispy tempura structure when cooked. The batter have to be kept cold by adding ice and over mixing the batter will create wheat gluten which causes the flour mixture to become chewy and dough-like when fried. Varieties of tempura can be made by just dipping in final coating such as sesame seeds before frying. Vegetable and canola oil is commonly used but the traditionally one would be using sesame oil. Oil temperature of between 160 and 180 is used, depending on the ingredient. It is important not to overcook if want to preserve the natural flavour and texture of the ingredient. Cooking time range between a few seconds for leaf vegetables to several minutes for thick items. It is also important to scoop out the bits of batter between batches of tempura so they do not burn and leave a bad flavour in the oil. Some common ingredients are: Prawn, scallop, eggplant, carrot, yam, potato and mushroom. 
Prawn tempura maki sushi, prawn tempura, tempura batter, tempura eggplant, tempura sushi
Now comes Katsudon! It is a bowl of Japanese rice topped with deep-fried pork cutlet, egg and condiments. Variations include sauce katsudon (with Worcestershire sauce), demi katsudon (with demi-glace and often green peas,), shio katsudon (with salt), shōyu-dare katsudon (with soy sauce) and miso katsudon (a favorite in Nagoya). The dish name, katsudon, arrives from the word tonkatsu which means pork cutlet and donburi which means rice bowl dish. There is a modern ritual tradition where Japanese students have to eat katsudon the night before taking a major test or school entrance exam. This is because “katsu” means “to win” or “to be victorious”.
Sauce demi katsudon, Katsudon
I didn’t know that making good and delicious tempura have to go through so much things and Japanese students would eat katsudon before exam time. Hmm... maybe next time I should try eating katsudon before my exam! Haha. That’s all for food! I hope through all these posts on food, you all will know more about these popular Japanese foods! Come back next week for new topic! Bye!
I didn’t know that making good and delicious tempura have to go through so much things and Japanese students would eat katsudon before exam time. Hmm... maybe next time I should try eating katsudon before my exam! Haha. That’s all for food! I hope through all these posts on food, you all will know more about these popular Japanese foods! Come back next week for new topic! Bye!
shalalalala' 2:52 PM