{"id":68796,"date":"2025-09-02T10:01:04","date_gmt":"2025-09-02T08:01:04","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/preparare-in-casa-la-pastella-croccante-per-la-tempura-pastella-giapponese-per-verdure-e-gamberetti-ricetta-e-consigli\/"},"modified":"2026-07-22T11:26:03","modified_gmt":"2026-07-22T09:26:03","slug":"preparare-in-casa-la-pastella-croccante-per-la-tempura-pastella-giapponese-per-verdure-e-gamberetti-ricetta-e-consigli","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-la-pastella-croccante-per-la-tempura-pastella-giapponese-per-verdure-e-gamberetti-ricetta-e-consigli\/","title":{"rendered":"Preparare in casa la pastella croccante per la tempura: pastella giapponese per verdure e gamberetti \u2013 Ricetta e consigli"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div 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class=\"wp-block-paragraph\">Quando penso alla tempura, mi risuona subito in testa quel <em>saku saku<\/em>&#8230; Quella delicata croccantezza che solo una pastella per tempura davvero buona riesce a dare. In Giappone ho scoperto che la tempura \u00e8 un piatto di tutti i giorni e, allo stesso tempo, una piccola celebrazione del momento: un pezzetto di zucca, un gamberetto, una foglia di shiso, avvolti in un velo sottilissimo di pastella, fritti fino a diventare dorati, serviti immediatamente. \u00c8 proprio questo che mi piace: la tempura \u00e8 semplice e raffinata allo stesso tempo, veloce da preparare eppure ricca di attenzione ai dettagli.<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819.jpg\" alt=\"Tempura Donburi Tendon con gamberetti\" class=\"wp-image-5469\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819-768x1152.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819-150x225.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819-600x900.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">E non preoccuparti: per preparare una buona tempura non serve una cucina da professionisti. Ci\u00f2 che conta \u00e8 la leggerezza della pastella e il contrasto tra il freddo del ghiaccio e il caldo. Con pochi semplici passaggi, da ingredienti semplici si ottiene un involucro croccante che non copre il sapore di verdure, pesce o gamberetti, ma lo esalta. Accompagnatela con una salsa tentsuyu delicata e un po\u2019 di ravanello grattugiato fresco: spesso non serve altro.<\/p>\n\n<p class=\"wp-block-paragraph\">In questa ricetta vedremo innanzitutto cosa caratterizza la tempura, da dove proviene questa tecnica e come gustarla al meglio: dai piccoli stuzzichini da aperitivo alla ciotola di udon con condimenti croccanti. Alla fine troverai la mia ricetta base per la pastella del tempura, proprio come la preparo a casa: leggera, soffice e croccante proprio come la desideri.<\/p>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-undefined uagb-block-54e03878\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<p class=\"wp-block-paragraph\"><strong>Indice<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><a href=\"#wissen\">Cos\u2019\u00e8 la tempura?<\/a><\/li>\n\n\n\n<li><a href=\"#tipps\">Consigli per una tempura perfetta<\/a><\/li>\n\n\n\n<li><a href=\"#varianti\">Varianti popolari di tempura<\/a><\/li>\n\n\n\n<li><a href=\"#preparare-la-tempura-da-s&#xE9;\">Preparare la tempura da s\u00e9: ecco come fare<\/a><\/li>\n\n\n\n<li><a href=\"#pastella-per-tempura-senza-glutine\">Extra: Pastella per tempura senza glutine<\/a><\/li>\n\n\n\n<li><a href=\"#tempura-teig\">Ricetta: pastella base per la tempura<\/a><\/li>\n<\/ol>\n<\/div><\/section>\n\n<h2 class=\"wp-block-heading\" id=\"wissen\">Cos\u2019\u00e8 la tempura?<\/h2>\n\n<p class=\"wp-block-paragraph\">Se assaggi la tempura per la prima volta, noterai che: Non \u00e8 una frittura qualsiasi. Al posto di un impasto pesante e denso, ti aspetta un rivestimento croccante e leggero che avvolge delicatamente verdure, pesce o gamberetti, esaltandone il sapore naturale. \u00c8 proprio qui che sta l\u2019arte: una pastella che sembra quasi senza peso e una cottura precisa al punto giusto.<\/p>\n\n<p class=\"wp-block-paragraph\">Il modo migliore per descrivere la tempura \u00e8 quello di pensare a ingredienti freschi, immersi in una pastella soffice a base di farina di frumento o di riso, un po\u2019 di amido, sale e acqua, e poi fritti in olio bollente. Tra gli ingredienti pi\u00f9 apprezzati ci sono gamberetti, filetti di pesce, patate dolci, melanzane o zucca, ma in fondo puoi utilizzare quasi tutte le verdure. \u00c8 simile alla frittura, ma il risultato \u00e8 pi\u00f9 raffinato, delicato e meno untuoso.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Tempura_Frittieren-Suesskartoffel_20190819-1024x683.jpg\" alt=\"Croccanti bocconcini fritti in salsa di soia calda in una pentola.\" class=\"wp-image-55753\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Tempura_Frittieren-Suesskartoffel_20190819-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Tempura_Frittieren-Suesskartoffel_20190819-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Tempura_Frittieren-Suesskartoffel_20190819-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/09\/Tempura_Frittieren-Suesskartoffel_20190819.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Croccanti bocconcini fritti in salsa di soia, una preparazione tipica giapponese per deliziosi snack.<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">In Giappone trovi la tempura ovunque: come contorno croccante su una ciotola di riso (tendon), insieme a una leggera zuppa di miso, oppure come piatto principale con un pizzico di sale e una classica salsa tentsuyu. Questa salsa viene preparata con brodo dashi, mirin e salsa di soia e viene spesso servita con ravanello grattugiato fresco. Esistono inoltre numerose varianti: ponzu, wasabi, karashi o anche un semplice sale al matcha.<\/p>\n\n<p class=\"wp-block-paragraph\">Che sia in un ristorante a conduzione familiare, al supermercato o in un raffinato tempura-ya, dove puoi osservare direttamente il cuoco all\u2019opera, la tempura \u00e8 parte integrante della cultura gastronomica giapponese. E la cosa migliore \u00e8 che, anche senza volare a Tokyo, puoi ricreare facilmente questa esperienza croccante nella tua cucina.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6492d650\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-89760efc\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-6d656dd4\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"tipps\" style=\"margin-top:0px;margin-bottom:0px\">Consigli per una tempura perfetta<\/h3>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em>Il segreto di una tempura davvero buona sta nei piccoli dettagli. Assicurati che la tua <strong>pastella rimanga ghiacciata<\/strong>, meglio se la mescoli <strong>poco prima di friggere <\/strong>e <strong>mescoli solo grossolanamente<\/strong>, i piccoli grumi vanno benissimo. L\u2019<strong>olio dovrebbe essere ben caldo<\/strong>, a circa 170-180 \u00b0C, in modo che i pezzi si gonfino immediatamente e non si impregnino d\u2019olio. Friggi preferibilmente <strong>in piccole porzioni<\/strong>, altrimenti l\u2019olio si raffredda troppo in fretta. E servite subito i bocconcini croccanti.<strong> La tempura va mangiata fresca<\/strong>, finch\u00e9 suona ancora &#8220;saku saku&#8221;.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\" id=\"geschichte\">Uno sguardo alla storia<\/h3>\n\n<p class=\"wp-block-paragraph\">Oggi la tempura sembra cos\u00ec tipicamente giapponese che \u00e8 difficile credere a quanto siano internazionali le sue radici. Nel XVI secolo, missionari e commercianti portoghesi introdussero in Giappone l\u2019idea di friggere gli alimenti avvolti nella pastella. Il nome <em>Tempura <\/em>deriva probabilmente dal latino <em>tempora<\/em>, i periodi di digiuno ecclesiastico durante i quali in Europa tradizionalmente non si mangiava carne, ma pesce e verdure.<\/p>\n\n<p class=\"wp-block-paragraph\">Nel periodo Edo (1603-1868) si svilupp\u00f2 uno stile del tutto particolare. All\u2019epoca la tempura era vero e proprio cibo da strada: piccole bancarelle lungo i bordi delle strade offrivano bocconcini freschi che si potevano gustare direttamente sul posto. Molto apprezzati erano i gamberetti, i pesciolini o le verdure di stagione, sempre fritti al momento e serviti immediatamente. Gi\u00e0 allora si apprezzavano la leggerezza della pastella e la rapidit\u00e0 di preparazione.<\/p>\n\n<p class=\"wp-block-paragraph\">Oggi la tempura \u00e8 presente a tutti i livelli della cultura gastronomica giapponese. Esistono semplici varianti da supermercato a pochi yen, ma anche ristoranti di lusso, i cosiddetti <em>Tempura-ya<\/em>, in cui lo chef prepara ogni pezzo direttamente davanti agli occhi degli ospiti. In questi locali la tempura viene trattata quasi come una forma d\u2019arte: ogni pezzo viene servito fresco e singolarmente nel piatto, affinch\u00e9 l\u2019ospite possa assaporare il momento perfetto della croccantezza.<\/p>\n\n<p class=\"wp-block-paragraph\">Cos\u00ec, da uno spuntino quaresimale portoghese \u00e8 nato un classico profondamente radicato nella cucina giapponese.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-5bdeaee3\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-b6f620f9\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-eb1ec34b\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h4 class=\"wp-block-heading has-text-align-left\" id=\"varianten\" style=\"margin-top:0px;margin-bottom:0px\">Varianti popolari di tempura<\/h4>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em>Il classico per eccellenza \u00e8 <strong>Ebi Tempura<\/strong>, in cui i gamberi vengono fritti con la loro tipica forma ricurva. Ma anche verdure come <strong>zucca, patata dolce o melanzana <\/strong>si sposano meravigliosamente con la pastella leggera. Chi ha voglia di variet\u00e0 pu\u00f2 provare varianti moderne: <a href=\"https: \/\/1mal1japan.de\/rezepte\/tempura-sushi\/\">Tempura Sushi<\/a>, in cui i gamberetti croccanti vengono avvolti in un rotolo, o persino esperimenti dolci come il gelato alla tempura. La tempura \u00e8 incredibilmente versatile ed \u00e8 proprio questo che la rende cos\u00ec affascinante.<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h2 class=\"wp-block-heading\" id=\"tempura-selber-machen\">Preparare la tempura in casa: ecco come fare<\/h2>\n\n<p class=\"wp-block-paragraph\">La pastella per la tempura \u00e8 sorprendentemente semplice, ma un pizzico di precisione la rende perfetta. Ti servono:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>Farina<\/li>\n\n\n\n<li>Katakuriko (fecola di patate)<\/li>\n\n\n\n<li>Lievito in polvere<\/li>\n\n\n\n<li>Sale<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Mescola il tutto con 360 ml di acqua ghiacciata. \u00c8 meglio aggiungere subito dieci cubetti di ghiaccio, in modo che la pastella rimanga davvero fredda. Pi\u00f9 \u00e8 fredda, pi\u00f9 croccante risulter\u00e0 in seguito la panatura. Puoi tranquillamente lasciare piccoli grumi, renderanno il risultato ancora pi\u00f9 soffice.<\/p>\n\n<p class=\"wp-block-paragraph\">Per quanto riguarda il ripieno, la scelta \u00e8 libera: molto apprezzati sono i gamberetti o i pezzetti di pesce tenero, ma anche verdure come la zucca, la patata dolce, le melanzane, i peperoni verdi o i fagiolini si abbinano perfettamente. Taglia tutto a bocconcini, cos\u00ec sar\u00e0 pi\u00f9 facile friggere e poi mangiare comodamente.<\/p>\n\n<p class=\"wp-block-paragraph\">Se vuoi semplificarti la vita, esistono anche miscele di farina pronte per la tempura. Contengono gi\u00e0 amido e agenti lievitanti: pratiche quando si ha fretta.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-4d0f0118 wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#fedfe1;padding-top:20px;padding-right:20px;padding-bottom:5px;padding-left:20px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group is-layout-constrained wp-container-core-group-is-layout-0991a0eb wp-block-group-is-layout-constrained\" style=\"padding-top:0;padding-right:60px;padding-bottom:0;padding-left:60px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#b5495b\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-text-align-center has-ast-global-color-5-color has-text-color has-link-color wp-elements-bf9ea902dd7c82e7b763345a42a632f6 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\">IL PREFERITO DEI CLIENTI<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"11785\" data-wp-context=\"woocommerce\/products::{&quot;productId&quot;:11785,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-3d7823e3 wp-block-columns-is-layout-flex\" style=\"border-radius:3px;background-color:#ffffffc9;padding-top:20px;padding-right:30px;padding-bottom:20px;padding-left:30px\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/tempurako\/\" style=\"\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1.jpg\" class=\"attachment-woocommerce_single size-woocommerce_single\" alt=\"Tempurako\" data-testid=\"product-image\" data-image-id=\"43272\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/Tempurako-1-1-100x100.jpg 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\"><\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-43722905 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-bottom:0\"><h2 style=\"font-size:25px;text-transform:none;padding-top:0;padding-bottom:0;margin-top:0;margin-bottom:0\" class=\"has-link-color wp-elements-681fbacb2e7265dfffb69de822ae9443 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/tempurako\/\" target=\"_self\" >Tempurako 350g (Premium Tempurateig Mehlmischung), Kawakubo<\/a><\/h2>\n\n<div style=\"font-size:16px;padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Verwandeln Sie Ihre K\u00fcche in eine japanische Gourmet-Oase mit unserer Tempurako Mehlmischung, die speziell entwickelt wurde, um Ihren Tempura-Gerichten eine unvergleichliche Knusprigkeit zu verleihen. Perfekt&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0;margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\">&euro;<\/span>4,89<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock out-of-stock\">Ausverkauft! Bald wieder da<\/p>\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Per le salse e i condimenti bastano alcuni ingredienti base giapponesi: salsa di soia, mirin, dashi o aceto di riso. Con questi hai gi\u00e0 tutto l\u2019occorrente per gustare la tempura in modo autentico.<\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-13924956\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-32d8da47\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<figure class=\"wp-block-image alignleft size-full is-resized\"><img decoding=\"async\" width=\"2000\" height=\"2000\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png\" alt=\"\" class=\"wp-image-36793\" style=\"width:100px\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px.png 2000w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-300x300.png 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1024x1024.png 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-150x150.png 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-768x768.png 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1536x1536.png 1536w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-600x600.png 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-1200x1200.png 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/01\/Logo-Onigiri-Reisball-2000px-100x100.png 100w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/figure>\n<\/div><\/section>\n\n\n\n<section class=\"wp-block-uagb-section uagb-section__wrap uagb-section__background-none uagb-block-da23e39c\"><div class=\"uagb-section__overlay\"><\/div><div class=\"uagb-section__inner-wrap\">\n<h3 class=\"wp-block-heading has-text-align-left\" id=\"glutenfreier-tempurateig\" style=\"margin-top:0px;margin-bottom:0px\">Pastella per tempura senza glutine<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><em>La pastella per la tempura, come descritto sopra, \u00e8 generalmente a base di farina di frumento, ma esiste un\u2019ottima alternativa anche per chi \u00e8 intollerante al glutine: <strong>la farina di riso!<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em><strong>Per preparare una pastella per tempura senza glutine: <\/strong>Sbatti in una ciotola <strong>un uovo grande<\/strong> e aggiungi <strong>150 ml di acqua fredda<\/strong>. Mescola bene il tutto con una frusta. Aggiungi quindi <strong>80 g di farina di riso<\/strong> e mescola la farina con il composto di uovo e acqua fino a quando non ci saranno pi\u00f9 grumi. Fino al momento della frittura, \u00e8 meglio conservare la pastella pronta in frigorifero.<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\"><em><strong>Consiglio: <\/strong>La pastella senza glutine risulta leggermente pi\u00f9 liquida rispetto a quella a base di farina di frumento ed \u00e8 meno croccante al palato, poich\u00e9 la farina di riso tende a depositarsi sul fondo della ciotola. Per questo motivo, durante l\u2019impanatura, \u00e8 bene mescolare bene la pastella di tanto in tanto!<\/em><\/p>\n<\/div><\/section>\n<\/div><\/section>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Ora che sai cosa rende la tempura cos\u00ec speciale, come viene consumata in Giappone e quali ingredienti ti servono, \u00e8 ora di metterti ai fornelli. Il bello \u00e8 che la pastella \u00e8 davvero semplice e si prepara in pochi minuti. L\u2019importante \u00e8 mantenerla ghiacciata e gustare i bocconcini subito dopo la frittura.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1-1024x683.jpg\" alt=\"Tendon Immagine di copertina\" class=\"wp-image-7906\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1-150x100.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1-600x400.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tendon-Titelbild-1.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\"><strong>Hai mai preparato la tempura da solo? Magari con una selezione di ingredienti tutta tua: qualche gamberetto, zucca croccante o qualcosa di davvero insolito come le foglie di shiso? Raccontami nei commenti quale variante preferisci mettere nel piatto. Ti auguro buon divertimento nel provarla e ti dico gi\u00e0 da ora: \u3044\u305f\u3060\u304d\u307e\u3059 Itadakimasu!<\/strong><\/p>\n\n<a name=\"rezept\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-666c1c92 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-35c13b33 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild.jpg\" alt=\"Ricetta base della tempura Immagine della ricetta\" class=\"wp-image-7626\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild-768x1152.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild-150x225.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/02\/Grundrezept-Tempura-Rezeptbild-600x900.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-f791589c is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"tempura-teig\">Pastella per tempura<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\"><strong>per 2 porzioni | 30 minuti | 1260 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Tempura-\u2013-Grundrezept_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Stampa PDF<\/a>\n  \n<a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/tempura-grundrezept\/&#038;media=https:\/\/1mal1japan.de\/wp-content\/uploads\/ \n2016\/11\/Ricetta di base_Immagine di copertina_20190822.jpg&#038;description=Tempura+\u2013+Ricetta di base+per+una+tempura+soffice+e+croccante&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Salva su Pinterest<\/a>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Croccante, leggero e sorprendentemente semplice: con questa pastella per tempura potrai ricreare a casa tua l&#8217;autentica atmosfera giapponese. Che si tratti di gamberetti, zucca o melanzane, la pastella soffice fa s\u00ec che ogni pezzo diventi dorato nell&#8217;olio bollente. Perfetto per tutti coloro che amano il tempura proprio come in Giappone.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-2-portionen\">Ingredienti (2 porzioni)<\/h3>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/it\/carrello\/?add-to-cart=11744,50842,11742,42362,50841,11776\" target=\"_blank\" rel=\"nofollow noopener noreferrer noopener\">* Aggiungi gli ingredienti al carrello \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Per la pastella tempura:<\/strong><br\/><strong>160 g<\/strong> di farina <em>(ad esempio di frumento)<\/em><br\/><strong>30 g<\/strong> di katakuriko<em> (fecola di patate)<\/em> <a href=\"https:\/\/1mal1japan.de\/produkt\/katakuriko\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>10 g<\/strong> di lievito in polvere<br\/><strong>\u00bd cucchiaino <\/strong>di sale<br\/><strong>360 ml <\/strong>di acqua<em> (con 10 cubetti di ghiaccio)<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Ingredienti per la frittura (circa 350 g <strong>a persona<\/strong>): <\/strong><br\/><strong>Verdure<\/strong><em> (ad es. patate dolci, fagiolini, funghi, zucca o melanzane)<\/em><br\/><strong>Pesce<\/strong><em>(ad es. salmone fresco)<\/em><br\/><strong>Frutti di mare<\/strong><em>(ad es. gamberetti freschi o gi\u00e0 pronti)<\/em><br\/><strong>Sushi<\/strong><em> (ad es. <a data-type=\"rezept\" data-id=\"11339\" href=\"https:\/\/1mal1japan.de\/rezepte\/futomaki\/\">Maki Sushi<\/a>)<\/em><br\/><strong>Pollo&lt;\/ strong&gt;<em>(preferibilmente petto o coscia, da marinare preventivamente in 2 cucchiai di salsa di soia, uno spicchio d\u2019aglio tritato finemente e 40 g di zenzero)<\/em><br\/><strong>Frutta<\/strong><em>(ad es. ananas o banana; in tal caso, aggiungere all\u2019impasto \u00bd cucchiaio di zucchero ogni 100 g di farina)<\/em><\/strong><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Per la frittura:<\/strong><br\/><strong>100 ml <\/strong>olio di sesamo <a href=\"https:\/\/1mal1japan.de\/produkt\/sesamoel-55ml-ottogi\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>400 ml <\/strong>olio <em>(ad es. olio di colza)<\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Contorni e salse:<\/strong><br\/>Tsuyu <a href=\"https:\/\/1mal1japan.de\/produkt\/tsuyu\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/>Senape Karashi <a href=\"https:\/\/1mal1japan.de\/produkt\/neri-karashi-senf\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/>Ravanello giallo <a href=\"https:\/\/1mal1japan.de\/produkt\/takuan\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 porzioni<\/strong> di riso <a href=\"https:\/\/1mal1japan.de\/produkt\/sushi-reis\/\"><u>(im Shop ansehen)<\/u><\/a>* <em>(per la ricetta <a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/kyabetsu-no-sarada-insalata-di-cavolo-giapponese-con-un-delicato-condimento-al-sesamo-2\/\">nel cuociriso<\/a> o <a href=\"https:\/\/1mal1japan.de\/rezepte\/reis-kochen -in-pentola\/\">in pentola<\/a>)<\/em><br\/><strong>2 porzioni<\/strong> Zuppa di miso <em><a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\">(vedi ricetta)<\/a><\/em><\/p>\n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\" style=\"font-size:16px\"><strong>Utensili utili:<\/strong><br\/>Termometro da cucina (<a href=\"https:\/\/amzn.to\/3SNvKdm\" rel=\"sponsored\">auf Amazon* kaufen<\/a>)<br\/>Pentola Yukihira <a href=\"https:\/\/1mal1japan.de\/produkt\/yukihira-topf\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Coltello Santoku <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a> ]<br\/>Colino e schiumarola 2 in 1 <!-- Shortcode [colino] does not exist --><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-30-minuten\">Preparazione (30 minuti)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-dadd5574 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-21d9f705 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten.jpg\" alt=\"Ingredienti per la pastella tempura\" class=\"wp-image-55600\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-da660bdb is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>1\u00b0 passaggio<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Lava, asciuga e taglia le verdure a bocconcini. La patata dolce, la zucca e le melanzane vanno tagliate sottili (circa 5 mm) . Togli semplicemente le estremit\u00e0 dai fagiolini; i funghi puoi tagliarli a met\u00e0 o in quarti. Taglia il pesce in pezzi larghi circa 2 cm, prepara i gamberetti e, se necessario, inciderli leggermente affinch\u00e9 la pastella aderisca meglio. Marina preventivamente il pollo, sbuccia la frutta e tagliala a pezzetti.<br\/><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-31ecbf71 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fa4c6ec3 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren.jpg\" alt=\"Pastella per tempura - Fase 2: preparare la pastella\" class=\"wp-image-55601\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-fb286810 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 2<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Poco prima di friggere, mescola in una ciotola la farina, la fecola di patate, il lievito in polvere e il sale. Aggiungi l\u2019acqua ghiacciata con i cubetti di ghiaccio e mescola solo leggermente con la frusta: bastano 10-15 secondi. Non preoccuparti se rimangono dei piccoli grumi: la pastella deve rimanere soffice.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0747c2a1 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-9b2a3c87 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"636\" height=\"2560\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-3-Gemuese-frittieren-scaled.jpg\" alt=\"Pastella per tempura - Fase 3: friggere le verdure\" class=\"wp-image-55602\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-3-Gemuese-frittieren-scaled.jpg 636w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-3-Gemuese-frittieren-768x3092.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-3-Gemuese-frittieren-509x2048.jpg 509w\" sizes=\"(max-width: 636px) 100vw, 636px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-415ea8d0 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 3<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Scaldare l\u2019olio in una pentola (rapporto 1:4 tra olio di sesamo e olio di colza) a 170-180 \u00b0C. Immergere gli ingredienti uno alla volta nella pastella e farli scivolare delicatamente nell\u2019olio caldo. Evitare di farli cadere, altrimenti l\u2019olio schizzer\u00e0. Friggere sempre piccole quantit\u00e0 alla volta, in modo che l\u2019olio rimanga caldo. Dopo 2-3 minuti i pezzi dovrebbero risultare dorati e croccanti.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-0d76ba5e uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-5f135e9d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig.jpg\" alt=\"Ricetta pastella per tempura pronta\" class=\"wp-image-5558\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig-600x600.jpg 600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4111fbfb is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 4<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" style=\"font-size:16px\">Togli con cura la tempura pronta con le bacchette o una schiumarola e lasciala sgocciolare brevemente su carta da cucina.<br\/>\u00c8 meglio gustare la tempura subito. Servila con la salsa tentsuyu in piccole ciotoline e accompagna con riso e zuppa di miso. Fatto \u2013 Itadakimasu!<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822.jpg\" alt=\"Ricetta base per la pastella della tempura &#x2013; Immagine della ricetta\" class=\"wp-image-5509\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-150x100.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822-600x400.jpg 600w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Cosa si abbina bene alla tempura? Qui trovi contorni gustosi e altre idee di ricette dal Giappone:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-7bfd0e9f     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"5\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/tamago-kake-gohan-riso-giapponese-per-la-colazione-con-uovo-furikake-e-katsuobushi-tkg\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina del Tamago Kake Gohan\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/03\/Tamago-Kake-Gohan-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/tamago-kake-gohan-riso-giapponese-per-la-colazione-con-uovo-furikake-e-katsuobushi-tkg\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Tamago Kake Gohan: riso giapponese per la colazione con uovo, furikake e katsuobushi | TKG<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-03-05T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t5. Marzo 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>In questa ricetta ti mostro una variante particolarmente aromatica del Tamago Kake Gohan (TKG) con&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/tamago-kake-gohan-riso-giapponese-per-la-colazione-con-uovo-furikake-e-katsuobushi-tkg\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-ninjin-no-kinpira-contorno-giapponese-a-base-di-carote-in-stile-kinpira\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Ninjin no kinpira Immagine di copertina\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/02\/Ninjin-no-kinpira-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-ninjin-no-kinpira-contorno-giapponese-a-base-di-carote-in-stile-kinpira\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare il Ninjin no Kinpira: contorno giapponese a base di carote in stile Kinpira<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-02-05T12:41:46+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t5. Febbraio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il Ninjin no Kinpira \u00e8 un semplice contorno giapponese a base di carote tagliate finemente,&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-ninjin-no-kinpira-contorno-giapponese-a-base-di-carote-in-stile-kinpira\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nasu-dengaku-melanzane-al-forno-glassate-al-miso-semplici-e-irresistibili\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Nasu Dengaku Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nasu-dengaku-melanzane-al-forno-glassate-al-miso-semplici-e-irresistibili\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Nasu Dengaku: melanzane al forno glassate al miso \u2013 semplici e irresistibili<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-07-31T13:25:17+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t31. Luglio 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il Nasu Dengaku \u00e8 un vero classico della cucina giapponese, perfetto come contorno o piatto&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nasu-dengaku-melanzane-al-forno-glassate-al-miso-semplici-e-irresistibili\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/insalata-di-funghi-e-spinaci-con-condimento-al-sesamo-e-tofu-ricetta-per-lo-yasai-no-shira-ae\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Yasai no Shira ae Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Yasai-no-Shira-ae-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/insalata-di-funghi-e-spinaci-con-condimento-al-sesamo-e-tofu-ricetta-per-lo-yasai-no-shira-ae\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Insalata di funghi e spinaci con condimento al sesamo e tofu: ricetta per lo Yasai no Shira ae<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-01-13T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t13. Gennaio 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>L&#8217;insalata di funghi e spinaci con condimento a base di sesamo e tofu, nota anche&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/insalata-di-funghi-e-spinaci-con-condimento-al-sesamo-e-tofu-ricetta-per-lo-yasai-no-shira-ae\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Misoshiru Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Misoshiru in un batter d&#8217;occhio: ricetta base per la zuppa di miso con wakame e tofu<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-10-09T14:08:35+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t9. Ottobre 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>La zuppa di miso \u00e8 molto pi\u00f9 di un semplice contorno in Giappone: \u00e8 un&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-linsalata-di-patate-giapponese-fresca-cremosa-e-irresistibile\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Japanischer Kartoffelsalat Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/08\/Japanischer-Kartoffelsalat-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-linsalata-di-patate-giapponese-fresca-cremosa-e-irresistibile\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare in casa l&#8217;insalata di patate giapponese: fresca, cremosa e irresistibile!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-08-28T11:16:08+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t28. Agosto 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Se cerchi un contorno delizioso, che sia allo stesso tempo familiare e innovativo, l\u2019insalata di&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-in-casa-linsalata-di-patate-giapponese-fresca-cremosa-e-irresistibile\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Hai gi\u00e0 provato la ricetta? Fammelo sapere nei commenti, non vedo l\u2019ora di sentire cosa ne pensi.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\n{\n\"@context\": \"http:\/\/schema.org\",\n\"@type\": \"Recipe\",\n\n\"name\":\"Ricetta della pastella per la tempura: croccante e facile da preparare in casa + consigli\",\n\"image\": [\n\t\t\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Grundrezept_Titelbild_20190822.jpg\",\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2019\/07\/Tempura_Donburi-Garnele_20190819.jpg\"\n\t\t\n],\n\"author\": {\n\"@type\":\"Person\",\n\"name\":\"Elisa\"\n},\n\n\"datePublished\":\"2025-09-02\",\n \"description\":\"Croccante, leggero e sorprendentemente semplice: con questa pastella per tempura potrai ricreare a casa tua l'autentica atmosfera giapponese. Che si tratti di gamberetti, zucca o melanzane, la pastella soffice fa s\u00ec che ogni pezzo diventi dorato nell\u2019olio bollente. Perfetta per tutti coloro che amano la tempura proprio come in Giappone.\",\n\"prepTime\":\"PT10M\",\n\"cookTime\":\"PT20M\",\n\"totalTime\":\"PT30M\",\n\t\t\t    \n\"keywords\":\"tempura, ricetta tempura, pastella tempura, ricetta pastella tempura, preparare la tempura in casa, ricetta base tempura, preparare la pastella tempura in casa, pastella tempura giapponese, pastella fritta giapponese, tempura di verdure, tempura di gamberetti, salse per tempura, tempura senza glutine\",\n\"recipeYield\": [\n\"2\"\n\t\t\n], \n\"recipeCategory\":\"Piatto principale\",\n\t    \n\"recipeCuisine\":\"Giappone\",\n\n\"nutrition\": {\n\"@type\":\"NutritionInformation\",\n\"calories\":\"1260 kcal\",\n\"servingSize\":\"1 porzione\"\n},\n\n\"recipeIngredient\": [\n\"160 g di farina\",\n\"30 g di katakuriko\",\n\t\n\"10 g di lievito in polvere\",\n\"1\/2 cucchiaino di sale\",\n\"360 ml di acqua\",\n\"100 ml di olio di sesamo\",\n\"400 ml di olio di colza\",\n\"350 g di ingredienti per la frittura\",\n\"Tentsuyu\",\n\"senape Karashi\",\n\"ravanello giallo\",\n\"riso\",\n\t\n\"zuppa di miso\"\n],\n\"recipeInstructions\": [\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Preparare gli ingredienti\",\n \"text\": \"Lava, asciuga e taglia le verdure a bocconcini. La patata dolce, la zucca e le melanzane vanno tagliate a fette sottili (circa 5 mm). Togli semplicemente le estremit\u00e0 dai fagiolini; i funghi puoi tagliarli a met\u00e0 o in quarti. Taglia il pesce in pezzi larghi circa 2 cm, prepara i gamberetti e, se necessario, inciderli leggermente affinch\u00e9 la pastella aderisca meglio. Marina preventivamente il pollo, sbuccia la frutta e tagliala a pezzetti.\",\n      \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Zutaten.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Preparare la pastella per la tempura\",\n      \"text\": \"Poco prima di friggere, mescola in una ciotola la farina, la fecola di patate, il lievito in polvere e il sale. Aggiungi l\u2019acqua ghiacciata con i cubetti di ghiaccio e mescola solo leggermente con la frusta: bastano 10-15 secondi. Non preoccuparti se rimangono dei piccoli grumi: la pastella deve rimanere soffice.\" ,\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-2-Teig-anruehren.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Friggere la tempura\",\n \"text\": \"Scalda l\u2019olio in una pentola (rapporto 1:4 tra olio di sesamo e olio di colza) a 170-180 \u00b0C. Intingi gli ingredienti uno alla volta nella pastella e lasciali scivolare delicatamente nell\u2019olio caldo. Non farli cadere dentro, altrimenti schizzer\u00e0. Friggi sempre solo piccole quantit\u00e0, in modo che l\u2019olio rimanga caldo. Dopo 2-3 minuti i pezzi dovrebbero essere dorati e croccanti.\",\n \"image\": \" https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Tempura-Teig-Schritt-3-Gemuese-frittieren-768x3092.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n \"name\": \"Servire\",\n\"text\": \"Togli con cura la tempura pronta con le bacchette o una schiumarola e lasciala sgocciolare brevemente su carta da cucina. \u00c8 meglio gustare la tempura subito. Servila con la salsa tentsuyu in piccole ciotoline e accompagna con riso e zuppa di miso. Fatto \u2013 Itadakimasu!\",\n \"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2016\/11\/Rezept-Tempura-Fertig.webp\"\n}\n],\n\"aggregateRating\": {\n\"@type\":\"AggregateRating\",\n\"ratingValue\":\"5.0\",\n\t      \n\"ratingCount\":\"431\"\n}\n}\n<\/script>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quando penso alla tempura, mi risuona subito in testa quel saku saku&#8230; Quella delicata croccantezza che solo una pastella per [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":68797,"comment_status":"open","ping_status":"open","template":"","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"categories":[],"tags":[472,661,365,71,422,1409,1428],"schwierigkeit":[2448],"zubereitung":[1476],"hauptzutat":[1851,2407,1809],"zweck":[1484,1482,1480],"ernaehrung":[],"menue":[1490],"rezeptindex":[1813],"zutaten":[2591,2412,1844,1831],"laenderkueche":[1516],"class_list":["post-68796","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","tag-frittiertes-agemono","tag-hauptgericht-zu-beilagen","tag-shusai","tag-tempura","tag-tempura-rezept","tag-tempura-teig-rezept","tag-top-rezepte-japan","schwierigkeit-difficile","zubereitung-unter-30-minuten","hauptzutat-impasto","hauptzutat-pesce-e-frutti-di-mare","hauptzutat-verdure","zweck-kochen-fuer-gaeste","zweck-zum-abendessen","zweck-zum-mittagessen","menue-hauptgerichte","rezeptindex-piatti-principali_alla-griglia-arrosto-e-fritto","zutaten-farina-per-tempura","zutaten-hon-tsuyu","zutaten-katakuriko","zutaten-olio-di-sesamo","laenderkueche-giappone"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - 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