What You Need to Know
The Maillard reaction occurs when the batter is fried, contributing to the characteristic flavor and color of tempura. The use of ice-cold water in the batter helps to create a stable foam structure, which is essential for achieving the desired texture. A two-temperature frying process is traditionally used to achieve the desired crispiness.
Steps
- 1.
Ebi Ten (Osaka, Japan): Showcases shrimp's sweetness through ultra-fast frying
- 2.
Kakiage (Tokyo, Japan): Mixed vegetable fritter demonstrating batter's binding properties
- 3.
Sakura Tempura (Kyoto, Japan): Edible cherry blossoms fried at precise 165°C to preserve floral notes
The Science
Primary Reaction
Maillard reaction