how to make vegetable tempura with dipping sauce
It is widely believed that the recipe for tempura was introduced to Japan by Portuguese missionaries. Regardless of its origin, we know it's a delicious dish. So let's learn this super easy recipe that can be customized with a variety of vegetables.
PORÇÕES12 pieces
CALORIAS218 Kcal
PREP. 10m
COZ. 15m
TOTAL 25m
COZINHAJapanese
INGREDIENTES
Vegetables
1 unit Carrotcut into sticks
1 unit Onionsliced half-moon
15 units String Beanssliced diagonally
1 tsp Salt0.18 oz (5g)
Batter
1 cup All-Purpose Flour4.23 oz (120g)
1/4 cup Cornstarch1.31 oz (37g)
1 tsp Salt0.18oz (5g)
1 tsp Baking Powder0.18 oz (5g)
1 cup Cold Water8.12 fl oz (240 ml)
1 unit Egg
For Frying
Oil
Sauce
2 tbsp Soy Sauce1 oz (30 ml)
2 tbsp Water1 oz (30 ml)
1 tsp Sugar0.18 oz (5g)
1 tbsp Mirin Saké (Japanese Sweet Rice Wine)0.51 fl oz (15 ml)
Chopped Green Onionsto taste
INSTRUÇÕES
Vegetables
1
In a bowl, place all the vegetables and season with salt. Mix and set aside.
Batter
1
In a bowl, combine the flour, cornstarch, salt, and baking powder.
2
Add the cold water and egg, and mix with an egg beater.
3
Pour the vegetables into the batter, and with the help of a spoon, scoop portions and place them in hot oil.
4
Once one side is golden, flip and let the other side brown.
5
Remove from the oil and place on a plate with paper towels to drain.
Sauce
1
In a saucepan, combine the soy sauce, water, and sugar. Heat over low heat, stirring.
2
Once the sugar is dissolved, turn off the heat and add the mirin and chopped green onions.
3
Serve alongside the tempura.
Observações e Fotos
Valid to: Best consume immediately
Or you can store the already fried tempura in the refrigerator for up to 2 days. Reheat using an air fryer at 160°C (320°F) until crispy.
