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Japanese Tempura

Japanese Tempura is a popular dish made of battered and deep-fried seafood or vegetables. It was introduced to Japan by the Portuguese in the 16th century and has become a staple of Japanese cuisine. Tempura is typically served with tentsuyu (a dipping sauce made of dashi, mirin, and soy sauce), grated daikon radish, and shredded nori (seaweed). Tempura batter is made from wheat flour, cold water, and eggs, and is light and airy when fried. Tempura is usually fried in vegetable oil, but other oils such as sesame oil may be used.

Ingredients (2 Persons)

1 cup all-purpose flour
¼ teaspoon salt
1 cup cold water
2 eggs, beaten
2 cups vegetable oil for frying
1 pound mixed vegetables (e.g. broccoli, sweet potato, mushrooms, bell peppers), cut into 1-inch pieces

Directions

Step 1

In a medium bowl, whisk together the flour and salt. Gradually add the cold water and beaten eggs, stirring until the batter is smooth.
Step 2

In a large skillet, heat the vegetable oil over medium-high heat. Dip the vegetables in the batter, then carefully place them in the hot oil. Fry until golden and crispy, about 3 minutes.
Step 3

Drain the fried vegetables on a paper towel-lined plate to remove excess oil. Serve hot with your favorite dipping sauce.

Comments

Anonymous

Japanese Tempura is an amazing snack - crispy on the outside, soft on the inside and flavoured with light and delicious seasonings. A definite must-try!

Anonymous

Japanese Tempura is a classic dish that always hits the mark. The light tempura batter is the perfect blanket for succulent vegetables and seafood. An essential in any Japanese meal!

Anonymous

Japanese tempura is a must-try!The shrimp and vegetables cooked in light and crispy batter are so delicious! A simple, yet irresistible dish!

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