Make Japanese vegetable tempura: A step-by-step recipe
Japanese vegetable tempura, originating from Japan, is celebrated for its light, crispy batter and fresh vegetables. This dish has gained global popularity due to its simplicity and versatility, showcasing how minimal ingredients can create a delightful meal. Ideal for fans of Japanese cuisine or those eager to explore new flavors, this eggless vegetarian tempura promises to impress. Let's start cooking!
Gather the following ingredients
To make this dish, you'll need one cup of all-purpose flour, one tablespoon of cornstarch (to ensure crispiness), one cup of ice-cold water (to prevent gluten formation), one-half teaspoon of baking powder (for lightness), salt to taste, and an assortment of vegetables such as sweet potato, bell pepper, broccoli, and zucchini (cut into bite-sized pieces). You'll also need vegetable oil for frying.
Preparing the vegetables
Start by washing all your vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels to remove any excess moisture. This step is crucial as water can cause the oil to splatter during frying. Once dried, slice the vegetables into bite-sized pieces or strips ensuring they are not too thick; this promotes even cooking.
Making the batter
In a large bowl, sift together the all-purpose flour, cornstarch, baking powder and salt. Stir these dry ingredients until well combined. Gradually add in the ice-cold water while stirring gently but quickly with chopsticks or a fork. The key here is not to overmix; lumps in the batter are perfectly fine and will contribute to the tempura's signature texture.
Frying the tempura
Heat vegetable oil in a deep fryer or large pot to about 180 degrees Celsius (356 degrees Fahrenheit). Coat each vegetable piece lightly but completely in the batter. Gently place them in the hot oil, ensuring the pan isn't overcrowded. Fry until golden brown and crispy, which should take around two to three minutes per batch.
Serving suggestions
Once fried to golden perfection, use a slotted spoon to carefully transfer the tempura onto a plate lined with paper towels, which helps drain excess oil. Serve immediately while still hot for optimal crispiness. Enjoy it with dipping sauces such as soy sauce or tentsuyu (tempura dipping sauce), both enhanced with freshly grated daikon radish, for a truly authentic Japanese experience.
