The Best Japanese Vegetable Tempura Recipe
If you're looking for an authentic Japanese experience at home, look no further than this easy-to-make Vegetable Tempura recipe! You can make this delicious and crispy Tempura with simple steps without failure!
Equipment
Ingredients
Instructions
- Prepare vegetables: Slice the kabocha and sweet potato thinly, cut the bell pepper into quarters, cut the eggplant into quarters and make slits 4 to 5 times.
- 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 bowl, sift the flour and baking powder with a strainer, and mix.
- Dust with flour: Dust the eggplant and bell pepper with flour (no need for kabocha and sweet potato).
- Deep-fry: Dip the vegetables in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes, depending on the vegetable). 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.
- Do not fry too many at once to keep the oil temperature consistent.
- Tenkasu (or agedama) are crunchy bits made from leftover batter when cooking tempura. If left in the pot, old tenkasu can stick to the new tempura, ruining its texture. To prevent this, use a fat skimmer spoon to remove the tenkasu before adding new pieces of tempura.
- 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: 250kcalCarbohydrates: 38gProtein: 6g
This nutritional information is estimated and provided for general reference only.