🇯🇵 Japan: Shrimp Tempura and Tonkatsu
Welcome to a gastronomic journey through Japan! Today, we’re cooking two iconic main dishes the country takes pride in.
🍤 Shrimp Tempura
Crispy shrimp in a light, airy batter, fried to a golden crust. Served with soy sauce and grated daikon.
• Large shrimp (peeled, tails left on) — 8 pcs
• All-purpose flour — 100 g
• Cornstarch — 30 g
• Chicken egg — 1 pc
• Ice-cold water — 150 ml
• Vegetable oil (for frying) — 1 L
• Soy sauce — 3 tbsp
• Daikon (grated) — 50 g
- Prep the shrimp: remove the vein along the back, leaving the tails, shape them into a slight "V" so they hold the batter. Ready when — clean tail, no shell. 2. Make the batter: in a bowl, mix flour and cornstarch, make a well, crack in the egg, pour in the ice-cold water, quickly stir with a spatula until slightly lumpy. Ready when — batter uneven, no smooth stickiness. 3. Heat oil in a deep pot or wok to 175°C (test by dropping in a tiny bit of batter — it should float and bubble). Ready when — oil surface smokes slightly. 4. Lightly coat each shrimp in dry flour (shake off excess), then dip in batter, letting the excess drip off. Ready when — even layer, not dripping. 5. Carefully lower shrimp into the hot oil, fry for 2-3 minutes until the batter turns golden-brown and crispy. Ready when — golden crust, shrimp bounces slightly in the oil. 6. Remove with a slotted spoon, place on paper towels, lightly salt. Ready when — batter dry, not oily. 7. Serve immediately, drizzled with soy sauce and grated daikon on the side. Ready when — aromatic, crispy, and juicy inside.
💡 Fact: Tempura arrived in Japan from Portugal in the 16th century but over time became an integral part of Japanese cuisine.
🍖 Tonkatsu
Juicy pork cutlet in a crispy breadcrumb coating, fried to a golden hue, served with tonkatsu sauce and fresh shredded cabbage.
• Pork (loin) — 4 slices, 150 g each
• Salt — 1 tsp
• Ground black pepper — ½ tsp
• All-purpose flour — 50 g
• Chicken egg — 1 pc
• Panko breadcrumbs — 100 g
• Vegetable oil — 500 ml
• Green cabbage — 150 g
• Carrot (finely grated) — 30 g
• Tonkatsu sauce — 4 tbsp
- Season each pork slice with salt and pepper, let sit at room temperature for 10 minutes. Ready when — surface dry, salt aroma has seeped into the meat. 2. Coat each slice in flour, shake off excess. Ready when — flour covers completely, no lumps. 3. In a separate bowl, beat the egg, dip each slice in it, then coat in panko, pressing lightly to adhere. Ready when — breadcrumbs cling tightly, forming an even layer. 4. Heat oil in a pan to 170°C (test: a small drop of oil sizzles). Ready when — oil smokes slightly. 5. Fry the cutlets for 3-4 minutes per side until the coating is golden and the internal juices begin to seep out slightly. Ready when — golden crust, cutlet springs back when pressed. 6. Transfer the finished cutlets to a wire rack, let rest for 5 minutes so the juices redistribute. Ready when — meat inside is pink, no pink juices. 7. Serve sliced into strips, drizzled with tonkatsu sauce, with finely shredded cabbage and carrot lightly salted on the side. Ready when — a beautifully contrasting plate, aromatic sauce coating every bite.
💡 Fact: Tonkatsu first appeared in early 20th-century Japan as an adaptation of the European "cutlet" and quickly became a popular dish in the "café-steakhouse" chain "Tonkatsu."
