Review of ``No more frying!! Grilled tempura base'' that allows you to make crispy grilled tempura just by frying it in a frying pan for 6 minutes

When you try to fry tempura at home, there are many troublesome steps, such as using a large amount of oil and having to think about post-processing, and controlling the temperature of the oil. I found a `` No more frying!! Grilled tempura base '' at a supermarket that allows you to make tempura just by frying it in a frying pan, so I bought it and tried it out to see how easy it is to make tempura. Ta.

No more frying! ! Grilled tempura base | Tempura powder | Household products | Showa Sangyo Co., Ltd.

“Just fry it in a frying pan!” “A crunchy texture with less oil” “Easy to clean up by just wiping off the oil!”

Ingredients are wheat flour (made in Japan), starch, salt, egg yolk powder (contains eggs), emulsifier, baking powder, and carotene pigment. The content is 120g.

Calories are 354kcal per 100g.

Looking at how to make it, it says, ``Make the dough by combining flour and water, add oil to a frying pan, and then fry the ingredients coated with the batter for 3 minutes on one side and 6 minutes on each side.'' Ordinary tempura is made through the process of ``putting a large amount of oil in a tempura pot, heating it up to about 170 degrees, and frying the batter-coated ingredients.'' The process involves disposing of excess oil and controlling the oil temperature and frying time. This dish is difficult to prepare and poses a hurdle for beginners. It seems like you can make tempura quite easily with this grilled tempura.

So, first of all, we prepared the sweet potato, eggplant, pumpkin, and lotus root written on the package. Both are sliced into 5mm thin pieces.

In a bowl, put 120ml of water and 1 bag of ``No more frying!! Grilled tempura base''.

Stir well with a whisk to form a dough.

Heat about 3 tablespoons of oil in a frying pan over medium heat for about 30 seconds.

Dip the ingredients into the batter in the bowl and gently shake it up and down three times to remove excess batter.

Arrange the ingredients on the frying pan. Keep the heat at medium.

Fry for 3 minutes on one side, then flip and fry the other side as well.

Below is the tempura that was completed in 6 minutes on both sides. From top left: sweet potato, eggplant, lotus root, and pumpkin.

When I tried eating the sweet potato, the batter had a crunchy texture, and the sweet potato inside was properly cooked and became steamy, increasing its sweetness. It feels more like frites than tempura, and since it's fried in a frying pan, it's browned and has a slight aroma, so although it's not tempura itself, you can enjoy the texture of the crunchy batter and fluffy ingredients. .

The eggplant is also fully cooked. The batter is heavy, and since it is fried with oil, it absorbs the oil well, so the batter feels heavier than real tempura, but it doesn't feel sticky and has a crunchy texture. Masu.

The texture of the lotus root is somewhere between crunchy and fluffy, and the crunchy texture of the batter matches well. An editorial staff member who sampled the product commented, ``I'm quite surprised that lotus root can taste so good in such a short time.''

The pumpkin will also be cooked and its sweetness will stand out. However, perhaps because the slices were a little large, the batter came off while baking.

Next time, I prepared shrimp and thinly sliced chicken to try making shrimp tempura and shiwa tempura.

Just like before, just fry the shrimp and chicken in the batter in a frying pan with oil.

This is how the shrimp tempura and fried tempura fried with 'No more frying! Grilled tempura base' look like.

As the shrimp curled up in the heat while cooking, the coating was peeling off. However, when you eat the plump shrimp and crispy batter together, you get a deep-fried flavor. It tastes more like fritters than tempura, and it's not like you can eat it lightly with salt or tempura sauce, but you can enjoy the aroma and texture that is different from grilled shrimp.

Kashiwa tempura is chicken coated and grilled. I'm more worried about how well the meat cooks than the vegetables, but it's well-cooked, and unlike when grilled normally, the meat doesn't lose its moisture, giving it a moist texture.

The package said that you can also make kakiage, so I tried making kakiage as well. Add the finely chopped vegetables to the batter bowl and mix well.

Then, use a spoon to drop the ingredients and dough into an oiled frying pan, shape the dough into a thin, flat shape, and fry for 3 minutes on each side.

After 3 minutes, flip and cook for another 3 minutes.

Kakiage made with 'No more frying! Grilled tempura base' looks like this. Because most of the vegetables are root vegetables and the dough absorbs oil, the result is crispy yet elastic. When eaten with tempura dipping sauce, the chewy texture becomes even more pronounced, giving it a taste reminiscent of fish cakes.

When I actually used 'No more frying! Grilled tempura base', I realized that it was extremely easy and quick to make fried foods. The taste is a little different from tempura itself, but you can enjoy the crunchy texture of fried food, and it's also very easy for the maker as you don't have to manage the oil at all. What's more, you don't have to worry about dealing with large amounts of oil when cleaning up, and you can just wipe the frying pan with kitchen paper and wash it, so even people who are not used to cooking can easily make tempura. I thought.

'No more frying!! Grilled tempura base' is also available on Amazon.co.jp, and you can purchase 5 bags of 120g for 636 yen including tax.

Amazon | Showa Sangyo No More Fried Tempura Mix 120g x 5 pieces | Showa | Tempura Powder Mail Order