Japanese Eggplant Tempura
Learn how to quickly cook delicious, light Eggplant Tempura with this easy recipe, and Enjoy the wonderful flavor of a classic Japanese dish at home!
Equipment
Ingredients
Instructions
- Cut eggplant: Cut eggplant into quarters and make thin slits.
- Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
- Make the batter: Add cold water to a large bowl, sift the flour and baking powder with a strainer, and mix.
- Dust with flour: Dust the eggplant with flour.
- Deep-fry: Dip the eggplant in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
- Make Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.
Notes
- Do not mix the batter until smooth. If you mix too much, gluten will form, and your tempura will be heavy and chewy. See 'Homemade Tempura Batter Recipe' for more tips.
- If you dust ingredients with flour, the extra surface will reduce the water content of vegetables and keep them from getting soggy. In addition, the batter sticks to vegetables, and you can fry them without having the tempura skin come off.
- Draining oil after frying is also essential. After cooking the Tempura, remove excess fat by placing it on a cooling rack. Keep them upright as much as possible, and do not stack them.
Video
Nutrition
Serving: 1servingCalories: 160kcal
This nutritional information is estimated and provided for general reference only.