Products used in this recipe
Japanese Tempura Vegetables
Yield: 4 Servings (6 oz. each)
Yield: 4 Servings (6 oz. each)
What’s the best way to get people to eat their vegetables? Tempura! Lightly batter carrots, broccoli and cauliflower and quick-fry until golden and crispy. Serve with a housemade soy-ginger sauce.
Vegetables and Batter:
Ingredient | Weight | Measure |
---|---|---|
8 oz. | ||
8 oz. | ||
8 oz. | ||
All-purpose flour | 8 oz. | 1 cup |
Cornstarch | 1 /4 cup | |
Baking powder | 1/2 tsp. | |
Salt | 1/2 tsp. | |
Sparkling water, ice cold | 8 fl. oz. |
Dipping Sauce:
Ingredient | Weight | Measure |
---|---|---|
Soy sauce | 4 fl. oz. | |
Mirin | 1 fl. oz. | |
Ginger, fresh, grated | 2 tsp. | |
Sugar | 2 tsp. | |
Green onion, sliced | as garnish |
Preparation Instructions:
Step 1
Thaw carrots, broccoli and cauliflower. Pat dry with a paper towel to remove excess moisture. Set aside.
Step 2
In a medium mixing bowl, combine the flour, cornstarch, baking powder, and salt. Gradually whisk in the sparkling water until just combined, with a few lumps remaining. Set aside.
Step 3
In batches, dip the vegetables in the prepared batter allowing excess to drip off. Fry in a 350°F deep fryer until golden and crispy. Remove and drain on a paper towel-lined sheet pan. Season with salt.
Step 4
For the dipping sauce, whisk together all the sauce ingredients until well combined. Serve with tempura vegetables and garnish with green onions.