Shisomaki tempura, or crispy shiso-wrapped chicken tempura, offers a delightful fusion of Japanese flavors and textures. Imagine succulent, tender chicken enveloped in the fragrant, slightly peppery bite of shiso leaves, all perfectly encased in a light and airy tempura batter. This isn't your average chicken tempura; the addition of shiso elevates the dish to a sophisticated yet surprisingly simple treat, perfect for a weeknight dinner or an impressive appetizer. The vibrant green of the shiso contrasts beautifully with the golden-brown tempura, creating a feast for the eyes as well as the palate.
This recipe provides a step-by-step guide to achieving perfectly crispy, flavorful shisomaki tempura every time. From preparing the chicken and shiso to mastering the art of the tempura batter, we'll walk you through each stage, ensuring a delicious and satisfying result. Get ready to discover the magic of this elegant and surprisingly easy Japanese dish!
Tools Needed
- Fork
- Paper towel
- Frying pan
- Chopsticks
Ingredients
- Chicken tenderloin or breast: 10-12
- Shiso (Japanese basil)
- All-purpose flour: 1/4 cup
- Potato starch or cornstarch: 1 tbsp
- Sake: 1 tbsp
- Soy sauce: 1 tbsp
- Grated ginger: 1 tbsp
- Vegetable oil
- Cold water: 1/4 cup
Step-by-Step Instructions
Step 1. Prepare the Chicken
- Remove the tendon from the chicken tenderloin using a fork and paper towel.
- Cut the chicken into halves, ensuring even sizes.
- Marinate the chicken with sake, soy sauce, and grated ginger.
- Wrap each chicken piece with shiso leaves.
Step 2. Make the Tempura Batter
- Prepare the tempura batter by mixing flour, potato starch, and cold water. Avoid overmixing.
Step 3. Fry the Chicken Tempura
- Heat vegetable oil in a frying pan over medium heat to about an inch deep. Check the temperature by dropping chopsticks; small bubbles indicate readiness.
- Dip the shiso-wrapped chicken into the batter, then fry in the hot oil for 2-3 minutes per side until golden brown.
Step 4. Drain and Serve
- Remove the tempura from the oil and drain on paper towels.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Use small shiso leaves as is or cut larger ones in half for wrapping.
- Remove tempura bits from the oil between batches.
- Serve with tempura dipping sauce or salt.
Nutrition
- Calories: approximately 250-300
- Fat: 15-20g
- Carbs: 15-20g
- Protein: 20-25g
FAQs
1. Can I use different herbs instead of shiso?
While shiso provides a unique flavor, you can experiment! Basil or mint could work, but the taste will be different. Shiso's peppery note is key to the recipe's balance.
2. How do I prevent the tempura from becoming soggy?
Ensure your oil is hot enough before adding the tempura. Don't overcrowd the pan, and let the tempura drain well on a wire rack after frying. Serve immediately!
This Shisomaki Tempura recipe delivers a delicious and impressive dish that's surprisingly easy to make. From the satisfying crunch of the tempura to the aromatic shiso, each bite is a delightful experience. Enjoy this unique twist on a classic, and impress your friends and family with your newfound culinary skills!