Tempura Mastery: Rockfish and Vegetable Delight”

Agemono: Rockfish and Vegetable Tempura

Agemono, the Japanese art of deep-frying, is a culinary practice that requires skill and precision. In this post, we explore how to create a delicious Rockfish and Vegetable Tempura, using a variety of vegetables and fresh rockfish. The key is in the batter and the frying technique, ensuring a light, crispy coating that complements the delicate flavors of the ingredients.

Ingredients:

• For Tempura Batter: 1 cup flour, 1 tsp baking soda, 2 tsp potato starch, 1 egg, 1 cup ice water
• For Tempura: 3 qt rice bran or soybean oil (for frying), ¼ cup potato starch (for coating), 8 ½-inch slices of rockfish, 4 broccoli florets, 4 pieces zucchini (cut into ¼-inch discs), 4 pieces Japanese sweet potato (cut into ¼-inch discs)
• For Tempura Dipping Sauce: 2 cups dashi, ½ cup mirin, ½ cup soy sauce, Freshly grated daikon, Freshly grated ginger, Sea salt, Lemon wedges

Instructions:

1. Preparing the Tempura Batter: Set up an ice bath for the tempura batter. Sift flour, baking soda, and potato starch into a large bowl set over the ice bath. In a separate bowl, whisk the egg and ice water together, then add to the flour mixture. Stir briefly with chopsticks or a small whisk to keep the batter lumpy.
2. Heating the Oil: In a wide, deep pot or wok, heat the oil over medium-high heat to 350°F (177°C).
3. Preparing the Ingredients: Lightly toss the rockfish and vegetables in potato starch. Dip each piece into the tempura batter, coating lightly.
4. Frying the Tempura: Fry the battered ingredients in batches. Vegetables typically take 1-2 minutes (root vegetables 3-4 minutes), and rockfish 1-2 minutes. Use a skimmer to turn the ingredients for even cooking. Transfer to a rack or paper towel to drain.
5. Making the Dipping Sauce: Mix dashi, mirin, and soy sauce in a 4:1:1 ratio in a saucepan over medium heat. Bring to a light simmer.
6. Serving: Serve the tempura on paper alongside small bowls of salt, lemon wedges, tempura dipping sauce, and grated daikon. Guests can add daikon and ginger to the dipping sauce as desired.

Pro Tips for Perfect Tempura:

• Keep the batter cold and lumpy.
• Ensure the oil is hot enough (350°F/177°C).
• Toss ingredients lightly in potato starch before battering.
• Fry in batches to avoid overcrowding.
• Remove crumbs between batches to keep the oil clean.
• Space out the tempura on a rack to maintain crispness.

This Rockfish and Vegetable Tempura recipe is not just about deep frying but understanding and respecting the ingredients to bring out their best flavors and textures. It’s an exercise in precision and delicacy, typical of Japanese Agemono dishes​​​​​​.

Also, for additional information about the culinary scene in NEOM visit NeomTaste.com or NeomPoint.com.