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how to make vegetable tempura with dipping sauce

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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

1 unit Carrotcut into sticks

2

1 unit Onionsliced half-moon

3

15 units String Beanssliced diagonally

4

1 tsp Salt0.18 oz (5g)

Batter

1

1 cup All-Purpose Flour4.23 oz (120g)

2

1/4 cup Cornstarch1.31 oz (37g)

3

1 tsp Salt0.18oz (5g)

4

1 tsp Baking Powder0.18 oz (5g)

5

1 cup Cold Water8.12 fl oz (240 ml)

6

1 unit Egg

For Frying

1

Oil

Sauce

1

2 tbsp Soy Sauce1 oz (30 ml)

2

2 tbsp Water1 oz (30 ml)

3

1 tsp Sugar0.18 oz (5g)

4

1 tbsp Mirin Saké (Japanese Sweet Rice Wine)0.51 fl oz (15 ml)

5

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.

Foto 5