Japanese 20 min

Japanese Tempura Vegetables

Name: Japanese Tempura Vegetables
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 medium sweet potato, peeled and sliced 1/4-inch thick; 1 medium zucchini, sliced diagonally 1/4-inch thick; 8 broccoli florets; 1 red bell pepper, cut into 2-inch strips; 8 shiso leaves (optional); 1 egg yolk (ice cold); 1 cup ice cold water; 1 cup cake flour or all-purpose flour; Oil for deep frying; Tentsuyu dipping sauce: 1 cup dashi, 4 tablespoons soy sauce, 2 tablespoons mirin; Grated daikon radish for serving

vegetarianvegandairy-free

Ingredientsfor 2

320

Cal

Protein

44g

Carbs

14g

Fat

11 medium sweet potato, peeled and sliced 1/4-inch thick
21 medium zucchini, sliced diagonally 1/4-inch thick
38 broccoli florets
41 red bell pepper, cut into 2-inch strips
58 shiso leaves (optional)
61 egg yolk (ice cold)
71 cup ice cold water
81 cup cake flour or all-purpose flour
9Oil for deep frying
10Tentsuyu dipping sauce: 1 cup dashi, 4 tablespoons soy sauce, 2 tablespoons mirin
11Grated daikon radish for serving

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Instructions

1
Make tentsuyu: combine dashi, soy sauce, and mirin in a small pot. Bring to a brief simmer, remove from heat. Keep warm.
2
Make tempura batter: whisk egg yolk and ice cold water together. Add flour all at once and stir very briefly with chopsticks — 3–4 strokes only. There must be lumps. Overmixing develops gluten which creates a thick, doughy tempura rather than the ethereally light Japanese style. Keep the batter bowl over a larger bowl of ice water.
3
Heat oil to 340°F. Pat vegetables completely dry — moisture causes dangerous splattering and makes batter slide off. Dip vegetables one at a time into the thin batter, letting excess drip off, and fry in small batches for 2–3 minutes until the batter is very pale golden and crispy. The hallmark of good tempura is a nearly white, ultra-light, lacy batter.
4
Drain on a rack. Serve immediately — tempura loses its crispness within minutes.
5
Serve with tentsuyu dipping sauce with a mound of grated daikon on the side. Stir daikon into the sauce before dipping — the daikon aids digestion of the fried foods.