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(第1聖戦2日前)セレン史〜明治入りたて〜🇯🇵

第3話 - Selen’s Cooking(English)

2026年02月21日

#ダークファンタジー

#魔女

#感動的

#旅

#希望

#孤独

水の魔女セレン

Kin-pura” literally means “golden tempura,” referring to its rich yellow color from egg yolk.
“Edomae” ＝ “Old Tokyo Style”

“Edomae” originally referred to seafood caught in Tokyo Bay during the Edo period.

Tempura may have Portuguese roots, but it became truly iconic in Edo.

●Extra: Selen’s Cooking●

[The Fast Food Loved by Edo Commoners!]

[Golden “Edomae Kin-pura” (Golden Tempura)]

Selen: “Edo-style tempura has a thicker batter than modern ones—it’s more ‘crunchy’ than ‘crispy’! Even with all-purpose flour found abroad, you can make it authentic using a certain magic drink!”

Difficulty Level: ★★☆☆☆ (Beginner to Intermediate)

Calories: 250kcal – 350kcal

●Why is it easy?●

1. Scientifically crunchy with “Sparkling Water”!

Traditional recipes use strictly temperature-controlled cold water, but if you use Sparkling Water from your local supermarket, the carbonation makes the batter pop, giving anyone a perfect crispy finish!

2. Luxurious “Egg Yolk Only” Style

By excluding the egg whites, the batter stays firm and avoids getting soggy. You can recreate the rich, golden look known as “Kin-pura” from the Edo period!

3. Any ingredients work!

You don’t have to stick to “Edo-mae” (Tokyo Bay) seafood. Even local zucchini, bell peppers, or chicken will turn into “Edo Chic” once they become tempura.

【Ingredients】

Main Ingredients: Shrimp, white fish (like cod), squid, eggplant, pumpkin, etc.

Selen: “You don’t need all of them! Just use what you have!”

The Golden Ratio for Batter:

All-purpose flour: 1 cup

Egg yolk: 1

Chilled sparkling water: 150ml – 200ml (adjust as you go)

Edo’s Secret Ingredient (Crucial!):

Frying oil (vegetable oil): As needed

Sesame oil: Mix in about 20% of the total oil (This is the soul of the Edo aroma!)

【Instructions】

1. Make the “Golden Batter”

Put the egg yolk and chilled sparkling water in a bowl and mix lightly. Add the flour all at once, but here’s the biggest secret: Do not overmix!

Selen: “Mix it in a ‘figure-8’ motion with chopsticks and stop while it’s still a bit lumpy! If you overmix, the gluten will go wild and you’ll end up with a soggy donut!”

2. Fry with the “Aroma of Edo”

Pour the oil into a pot and add a splash of sesame oil. Once it hits 180°C (350°F)—when a drop of batter floats up immediately—toss in your ingredients!

Selen: “In the Edo period, tempura was sold on skewers rather than eaten with chopsticks. Skewering your shrimp or squid instantly creates that festive stall vibe that international guests love!”

3. Drain the oil in “Seconds”

Once fried, place them immediately on a wire rack to drain.

Selen: “If you put them directly on a plate, the steam will make the batter soggy. Pro tip: lean them against each other on parchment paper for a beautiful, crisp finish!”

Selen: “The best way to eat it is with a simple pinch of salt! Feel the spirit of Edo while enjoying it piping hot!”

●For the Perfectionists●

1. Use “Nidashi Shoyu” (Rich Edo Sauce)

Instead of the light tempura dipping sauce used today, prepare the dark, sweet-and-savory sauce loved by Edo locals.

Authentic Recipe: Mix Soy Sauce, Mirin, and Dashi in a 1:1:2 ratio. Add a bit of sugar and simmer until slightly thickened.

Selen’s Advice: “People abroad love ‘Teriyaki’ flavors! Dipping the fresh tempura in this sauce and serving it over rice as a Ten-don (Tempura Bowl) is the most popular way to serve it!”

2. Go 100% Sesame Oil

High-end Edo tempura used roasted sesame oil.

The Master’s Way: Instead of mixing with vegetable oil, use a blend of ‘Taihaku’ (clear) and ‘Dark’ sesame oil. The aroma while frying is on another level!

3. Recreate the “Food Stall Style” (Finger Food)

In Edo, tempura was a snack eaten standing up.

Presentation: Use bamboo leaves or thick Japanese paper instead of plates. Skewer everything, and serve with a mountain of Grated Daikon Radish (Edo locals ate tons of it to cut through the oil!).

Selen’s Tip: “If you can’t find Dashi, you can substitute it with a little chicken broth or just water with a pinch of salt!”