Japanese Vegetable Tempura Recipe
Here are simple instructions on what to do and how to make Vegetable Tempura. I prepare this Vegetable Tempura with Vegetable as the main ingredient. Serve this tasty Snack as often as you like! Please share this Vegetable Tempura recipe with your friends and family and let me know what they have to say.
Ingredients
2 medium size carrots
1/3 pound wedge of a large eggplant
1 small green pepper, quartered and seeded
12 medium size mushrooms
1 medium size sweet potato
1 medium size zucchini
1 cup broccoli flowerets
Tempura Dipping Sauce
About 6 cups salad oil
Tempura Batter
Directions
Prepare vegetables before you begin cooking Cut carrots crosswise into 4 inch lengths, then cut each piece lengthwise into 1/4 inch thick slices.
Slice eggplant into 1/4 inch thick triangular pieces.
Cut green pepper into 1/4 inch wide strips.
Halve mushrooms through stems.
Peel sweet potato and cut in 1/4 inch thick rounds.
Cut zucchini diagonally into 1/4 inch thick slices.
Trim stems of flowerets to 3/4 inch.
Prepare Dipping Sauce.
Divide it equally among 4 individual serving bowls.
Pour oil into a wok or deep pan to a depth of 1 1/2 to 2 inches and heat to 375° on a deep frying thermometer.
Meanwhile, prepare Tempura Batter.
To cook tempura, dip each vegetable piece into batter with chopsticks or tongs; let excess drip off, then gently lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and golden.
Drain briefly on a wire rack set on a shallow pan.
Serve immediately.
Frequently skim off and discard any bits of batter from the oil as you continue frying.
Let guests dip each piece into sauce.
Makes 4 servings.
Tempura Dipping Sauce.
In a small pan, combine 1 cup instant vegetable stock and 1/4 cup each soy sauce and dry sherry.
Bring to a boil over high heat, then remove from heat and let cool to room temperature.
Finely shred enough fresh ginger and daikon radish to make about 3 tablespoons each.
Pass ginger and radish at the table to add to individual bowls of sauce.
Tempura Batter.
In a small bowl, lightly beat 1 cup ice cold water, 1 egg, and 1/4 teaspoon each baking soda and salt.
Add 1 cup cake flour, mix just until blended .
Sprinkle 1/3 cup more cake flour over top of batter.
With a fork, stir batter one or two strokes.
Fill a larger bowl half full of ice; set the batter bowl in it to keep cold while you cook.
Slice eggplant into 1/4 inch thick triangular pieces.
Cut green pepper into 1/4 inch wide strips.
Halve mushrooms through stems.
Peel sweet potato and cut in 1/4 inch thick rounds.
Cut zucchini diagonally into 1/4 inch thick slices.
Trim stems of flowerets to 3/4 inch.
Prepare Dipping Sauce.
Divide it equally among 4 individual serving bowls.
Pour oil into a wok or deep pan to a depth of 1 1/2 to 2 inches and heat to 375° on a deep frying thermometer.
Meanwhile, prepare Tempura Batter.
To cook tempura, dip each vegetable piece into batter with chopsticks or tongs; let excess drip off, then gently lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and golden.
Drain briefly on a wire rack set on a shallow pan.
Serve immediately.
Frequently skim off and discard any bits of batter from the oil as you continue frying.
Let guests dip each piece into sauce.
Makes 4 servings.
Tempura Dipping Sauce.
In a small pan, combine 1 cup instant vegetable stock and 1/4 cup each soy sauce and dry sherry.
Bring to a boil over high heat, then remove from heat and let cool to room temperature.
Finely shred enough fresh ginger and daikon radish to make about 3 tablespoons each.
Pass ginger and radish at the table to add to individual bowls of sauce.
Tempura Batter.
In a small bowl, lightly beat 1 cup ice cold water, 1 egg, and 1/4 teaspoon each baking soda and salt.
Add 1 cup cake flour, mix just until blended .
Sprinkle 1/3 cup more cake flour over top of batter.
With a fork, stir batter one or two strokes.
Fill a larger bowl half full of ice; set the batter bowl in it to keep cold while you cook.
