Asakusa Kuro Tempura, is a type of sub-regional dish under Tokyo-Tempura. It has the appearance of a dark black sauce that is much darker than any sort of sauce usually on tempura and is all over. The dish originally came withe tempura carrots, tempura kisu white fish, anago eel, shrimp, shishito pepper, eggplant, onion, and sometimes many other vegetables. It has been around since the 1950s.
At present, there are many tempura shops that are in Asakusa and technique amongst most of them follow long established traditions of using sesame seed oil as a main flavoring as each sauce may mix another oil for their own flavor it has been always done this way. The texture is as would be expected to be a light batter with a very crispy crunch to the bite. Tempura Nakayama A notable shop is "Tempura Nakayama" which is a tempura shop located near Ningyocho down in a small alley way. This shop is where it was said the difference in ingredients was set for what was a good combination for Kuro Tempura as well as the term itself as it is seen on their menu. The restaurant is famous for its tempura bowl, which is soaked in the secret sauce. Cooking happens at around: 160 degrees, 2-3 minutes, It was featured on the television drama "Lonely Gourmet" and has gotten plenty of interest in Kuro Tempura. The Tempura Nakayama menu: Tendon, Shrimp Tendon, Anago Tendon, Tempura set meal, Shojin set meal, Daily set meal. In its sets it is served with Shijimi Clam Miso Soup, White Daikon Pickles, and Tea. Kuro Tempura Sauce Thick-soy sauce always works as the old style sauce and have been passed on from generations who were once firmly planted in Edo before it changed over to Tokyo. It is a traditional thick sweet sauce and it has a sense of being aged, which means the fermenting process is important for this type of sauce and the longer fermentation brands bring out the taste of kuro tempura sauce. It has been cooked for hours slowly on low-heat: sugar, sake, mirin, double fermented shoyu, scratch made dashi. While there have been variations which use squid ink there is no "Ika-sumi" in the original recipe from "Tempura Nakayama". There are also recipes that use: Hatcho miso (Black Miso) Thick Black Speckled Sauce The sauce has had black bits of black specs which had left customers wondering how the sauce could become so black. When trying to replicate the recipe the specs were though to have come from additions to the sauce with such ingredients like a powder of burnt tempura or burnt garlic for its unique appearance. However, it was noted that depending on the time of day people got their orders the sauce would not be as black, so time may have been necessary for the black specs to appear.
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