Japanese cuisine is having quite a moment across the globe and this corn tempura, is a nod in that direction.
The recipe below is the eggless version, as we are using tempura flour and is a great option for all.
Corn tempura (famous as Morokoshi-age in Japan) courtesy of Chef Gautam Kumar
Ingredients
- 200 gm of fresh or canned corn kernels
- 100 gm tempura flour.
- 30 to 40 ml ice-cold water
- Refined oil for frying
Method
Coating the corn
- Wash and drain corn thoroughly with the help of paper towels.
- Take 25 gm of dry tempura flour in a bowl and toss it so it gets nicely coated. This coating will ensure the batter sticks to the corn.
Making the Batter
- In a bowl, combine the remaining 75 g of tempura flour with ice-cold water.
- Mix the tempura flour in cold water nicely in a single direction (clockwise or counterclockwise). Overmixing may make the batter chewy, so mix till the tempura and water make a nice mixture.
- Pour the dry-coated corn into the batter. Fold gently until the kernels are just coated.
Frying the Tempura
- Heat the oil in a pan.
- Scoop a small mound of the corn mixture (about a tablespoon size) and gently slide it into the oil.
- Fry for about 2–3 minutes until they are golden in color and crisp.
- Place the fritters on a wire mesh paper towel immediately to remove excess oil.
Katsu Curry
This is a thick and sweet Japanese curry.
Ingredients
- 100 gm Japanese golen curry (readymade)
- 30 gm onion, finely chopped
- 10 gm garlic finely chopped)
- 10 gm ginger, finely chopped
- 20 gm of table butter
- 50 gm carrot (grated or finely chopped)
- 70 gm apple (deskinned and finely chopped)
- Salt to taste
Method
- Heat butter in a pan, add the onion, and sauté until translucent.
- Add garlic and ginger and stir for a while.
- Add chopped carrot and chopped apple, add 200 ml of water to it, and bring it to a boil. Once it starts boiling, lower the heat, add the Japanese golden curry, and stir well.
- Adjust the seasoning with salt and serve hot with corn tempura.
