Japanese Bacon Tempura
4 servings
60 minutes
Bacon tempura in Japanese style is an amazing combination of crispy Japanese classic with the rich flavor of smoked bacon. Tempura is a traditional frying technique in light batter brought to Japan by the Portuguese in the 16th century. It preserves the juiciness of the ingredient while creating an airy, crispy crust. Here, Japanese technique merges with the rich aroma of bacon, which becomes tender and juicy inside the crunchy coating. This dish is perfect as an appetizer for a festive table and can be served with spicy sauces or savory spices to enhance the flavor. The lightness of the batter and the depth of the bacon create a perfect balance that will not leave lovers of original gastronomic solutions indifferent.
1
In a large, well-heated skillet, fry the bacon slices until golden brown, but not crispy. Drain on paper towels.
- Smoked bacon: 12 pieces
2
In a bowl, beat the egg with ice water, then slowly add the flour. Mix the dough well.
- Chicken egg: 1 piece
- Water: 1 glass
- Wheat flour: 1.3 glass
3
In a wok, heat 5 cm of vegetable oil over medium heat to about 190 degrees.
- Vegetable oil: to taste
4
Dip the bacon in the batter in portions and fry in oil for 5-7 minutes until crispy. Season with salt and serve immediately.
- Smoked bacon: 12 pieces
- Salt: to taste
