"FreddieN" > wrote in message =
news:Pjwpd.18680$Gw.7237@trndny09...
>=20
> "Versy Tyle" > wrote in message
> news
> > Sorry if it's a FAQ, but how do you get tempura batter to be crisp, =
and
> not
> > like an omlette hanging off your chunks of pork? I had believed it =
was,
> > possibly, the way I stored the morcels before serving; but spacing =
them
> all
> > apart on a grill at moderate heat, is something that one would think =
would
> > dry them out - but still I feel it's too soggy; it seems that way =
the
> moment
> > I take them out of the (very hot) fat.
> > Thanks,
> > Versy
> >
>=20
> There is no such thing as Pork tempura in Japan.
> There is Tonkatsu which is Pork cutlet with Panko,
> but thats something else.
> Consequently you're not going to get any really good info
> from people who make "pork tempura".
> Tempura batter is chilled usually with Ice to create the thin cripsy =
batter
> covering that tempura is famous for. After dipping into the batter =
make sure
> you don't have excess batter. A thin crust is a must for decent =
Tempura.
> If you insist on using Pork make sure they are thin slices. Tempura =
cooks
> in a very short amount of time. People who know how to cook tempura =
don't
> even time it, they can tell by the change in the sound of the food =
frying,
> which occurs when the moisture content of the food being fried =
changes.
>=20
>=20

The above is absolutely correct.
But perhaps a thin slice pork tenpura might be worth trying.
Perhaps the strong pork flavor can be offset with a green shiso leaf
and fried together. Or maybe shredded shouga (ginger).Just playing with =
ideas.
In Kumamoto, Kyushuu I have eaten Tori-Ten(pura)which is
Chicken Tenpura. Completely different from the usual chicken
Kara-age/Tatsuta age.

Musashi