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Japanese vegetable tempura

Vegetables30 minutes6 people200 calories
1/52/53/54/55/5 (11 votes)
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By Irene Arcas

Tempura_vegetables

La Tempura It is a Japanese frying technique, in which they are mainly battered vegetables o shellfish. It is a great way for those who find it difficult to eat vegetables, since each piece will be crunchy and also, we will dip it in a tasty sauce. And, of course, it is the perfect recipe for Vegetarians.

The important thing is that each piece must be eaten in one bite, so they must be cut small. Then they will be battered and fried in hot oil for 3 minutes.

It is important that it be cold in sunflower oil, because it will taste milder (and more oriental) than olive oil.

It serves as a fabulous starter and is usually accompanied by a salsa (Tentsuyu) made with broth, soy sauce and sweet sake, and if we like it, a touch of ginger.

Japanese vegetable tempura

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Crispy and authentic vegetable tempura, fresh from Japan. Ideal as a starter to complement a complete diet with vegetables.

  • Irene Arcas
  • Recipe type: vegetables
  • Calories: 200
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

For the batter:

  • 130 gr water, very cold
  • 50 gr ice
  • 1 egg yolk
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 100 gr wheat flour
  • 50 gr rice flour
  • 1/2 teaspoon baking powder

For the vegetables:

  • 1/2 red bell pepper cut into strips
  • 1/2 green bell pepper cut into strips
  • 1/2 zucchini cut into strips
  • a few pieces of pumpkin cut into strips
  • 1 onion cut in half and then julienned
  • 1 carrot cut into sticks
  • Sunflower oil

Preparation

  1. First we leave the vegetables cut and prepared.

  2. We put the water and ice in the glass and program 10 seconds, speed 5. We check that the ice has completely dissolved (it is essential to use very cold water, so we suggest crushing ice with water). If you prefer you can use very very cold water.

  3. Add the egg yolk and program 4 seconds, speed 3.

  4. We incorporate the rest of the ingredients and mix 10 seconds, speed 6. The texture will be lumpy.

  5. We place the dough in a large bowl.

  6. In a deep frying pan we put plenty of sunflower oil (or in a fry) and heat the oil. We are coating the vegetables little by little directly in the bowl (we can do it in small piles with various vegetables) and we drain the coating a little. We put it in the very hot oil and fry for 3 minutes.

Notes

For the tempura to be very crunchy, it is super important that we fry the piles of vegetables a little at a time, so that the oil does not pile up or get cold.

Equivalences with TM21

equivalences table1 Cookies with raisins and honey


Discover other recipes of: International kitchen, Salads and Vegetables, Lactose intolerant, Vegetarian

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