I thought I’d make vegetable Tempura today, Holy Monday, since we’ve decided not to eat meat during the whole week of Lent. Tempura is a Japanese batter-based dish that is deep fried in oil. It’s easy to do actually, though, a little time consuming. But it’s definitely worth the effort!
Yasai Tempura (Vegetable Tempura)
- 100g (approx) each of a mix of firm vegetables, cut into bite-size pieces, such as eggplant, carrots, okra, sweet potatoes
- oil for frying
- flour to roll over veggies before dipping in batter
- 85g/3oz plain flour, sifted
- 1 tbsp cornflour, sifted
- ½ tsp fine sea salt
- 200ml/7fl oz ice-cold sparkling mineral water
- a few ice cubes
For the Sauce
- 3 tbsp soy sauce
- 3 tbsp Mirin
- 1 tbsp sugar
- 1 teaspoon ginger juice
- 1 tablespoon grated radish
- Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess.
- Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.
- Mix this just as you are about to cook. Sift flour and cornflour with the sea salt into a large mixing bowl. Whisk in ice-cold water along with a few ice cubes using a whisk, but don’t over beat. It doesn’t matter about a few lumps. Use immediately.
- Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.
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