Vegetable Tempura: A Japanese Classic

Introduction

Tempura is a beloved Japanese dish that consists of battered and deep-fried seafood, meat, or vegetables. It is a staple in Japanese cuisine and is enjoyed all over the world. In this blog post, we will teach you how to make a delicious and crispy vegetable tempura that will transport you to Japan.

Ingredients

For this recipe, you will need the following ingredients:

• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup ice-cold water
• Assorted vegetables (carrots, bell peppers, sweet potatoes, broccoli, onion)
• Vegetable oil for frying

Instructions

1. In a large bowl, mix the flour, cornstarch, baking powder, and salt until well combined.
2. Add the ice-cold water and whisk until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep fryer or a heavy-bottomed pot until it reaches 375°F (190°C).
4. Cut the vegetables into bite-sized pieces.
5. Dip the vegetables into the batter, letting the excess drip off.
6. Fry the vegetables in batches until golden brown and crispy, about 2-3 minutes.
7. Drain on paper towels and serve hot.

Tips

• Use ice-cold water to make the batter. This will help to create a crispy and light texture.
• Do not overmix the batter. This can cause the tempura to become tough and heavy.
• Fry the vegetables in small batches to prevent the temperature of the oil from dropping and to ensure that the tempura cooks evenly.
• Serve the tempura with a dipping sauce made of soy sauce, mirin, and dashi.

Variations

Vegetable tempura can be easily adapted to suit your tastes and preferences. Here are some variations that you can try:

• Gluten-free: Use rice flour or a gluten-free all-purpose flour instead of wheat flour.
• Vegan: Use sparkling water instead of water and omit the egg in the batter.
• Sweet potato tempura: Cut sweet potatoes into thin slices and fry until crispy. Serve with a drizzle of honey and a sprinkle of black sesame seeds.
• Mushroom tempura: Use a mix of shiitake, oyster, and button mushrooms for a rich and earthy flavor.

Conclusion

Vegetable tempura is a classic Japanese dish that is easy to make and incredibly delicious. With this recipe, you can create a crispy and light tempura that is perfect as an appetizer or a side dish. So go ahead and give it a try – you won’t be disappointed!

FAQ

What vegetables are best for making tempura?

You can use any vegetable for making tempura, but some popular choices include sweet potato, pumpkin, zucchini, eggplant, and bell pepper.

What is the best oil for frying tempura?

The best oil for frying tempura is one with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

How do I make the tempura batter?

To make the tempura batter, mix together cold water and all-purpose flour until the batter is thin and lumpy. Be careful not to overmix the batter, as this can cause the tempura to become tough.

Should the vegetables be coated in flour before dipping in the batter?

Yes, it is recommended to lightly coat the vegetables in flour before dipping them in the batter. This helps the batter stick to the vegetables and creates a crispy texture.

How hot should the oil be for frying tempura?

The oil should be heated to around 350-375°F (175-190°C) before frying the tempura. Use a thermometer to check the temperature and adjust the heat accordingly.

Can I make tempura ahead of time?

Tempura is best served fresh and hot, but you can make it ahead of time and reheat it in a 350°F (175°C) oven for 5-10 minutes before serving.

How do I store leftover tempura?

Leftover tempura can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the tempura on a baking sheet and heat in a 350°F (175°C) oven for 5-10 minutes.

Can I make tempura without eggs?

Yes, you can make tempura without eggs. Simply substitute the egg in the batter with cold water or sparkling water.

Can I use gluten-free flour for tempura batter?

Yes, you can use gluten-free flour for tempura batter. Rice flour or a gluten-free flour blend can be used as a substitute for all-purpose flour.

Can I make tempura without deep-frying?

Yes, you can make tempura without deep-frying by using a shallow pan and a small amount of oil. However, the texture may not be as crispy as traditional deep-fried tempura.