Vegetable Tempura Japanese Recipe



Vegetable Tempura Japanese Recipes

Ingredients :

1

1

200 g

1/2

4-5 cm (1-2 in)

 

Batter :

1

200 ml

200 g

Sauce :

200 ml

70 ml

70 ml

carrot

turnip or parsnip

French beans, trimmed

daikon, peeled and grated

piece fresh root ginger, peeled and grated

lemon wedges, to garnish

 

egg, beaten

ice cold water

plain flour, sifted

 

dashi

soy sauce

mirin

Method :
  1. Cut carrot and turnip into 5 cm (2 in) long shreds.
  2. Cut beans diagonally into fine strips.
  3. Heat plenty of oil in a wok or deep frying pan to 170oC (340oF).
  4. Meanwhile, make batter.
  5. In a large mixing bowl, lightly beat egg and pour in ice cold water.
  6. Stir just 2-3 times, then add flour.
  7. Using 3 or 4 chopsticks or a fork, very lightly mix batter with just a few strokes.
  8. Do not whisk or over mix - the batter should be very lumpy.
  9. Put all the vegetable shreds into the bowl and gently fold in.
  10. Carefully drop a tablespoon at a time of battered vegetables into oil.
  11. Fry a few at a time and remove from oil when both sides are light golden and drain on absorbent kitchen paper.
  12. Repeat until all battered vegetables are cooked.
  13. Arrange them on a large serving plate or individual plates with heaps of grated daikon and ginger.
  14. Garnish with lemon wedges.
  15. Quickly heat dashi, soy sauce and mirin in a pan and pour it into small individual bowls.
  16. Serve hot.

Serves 4


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