Vegetable tempura
Lightly mix the batter with cold water, stopping when there are still a few lumps of flour remaining, and you'll end up with a light and crispy batter
How to make it
1
Cut the vegetables into bite-sized pieces and wipe off any excess water
2
Sift the flour, add the eggs and cold water all at once and mix lightly
3
Lightly dust the vegetables with flour, coat them in batter and fry at 170°C
4
Put the tempura sauce ingredients into a pot and once it boils, add the bonito flakes
5
Place the freshly fried tempura in a bowl and top with warm tempura sauce
material
-
- Eggplant
- 1 bottle
-
- Sweet potatoes
- 1/2
-
- Lotus root
- 100g
-
- Maitake
- 1 pack
-
- flour
- 100g
-
- egg
- 1 piece
-
- water
- 150cc
-
- Fried oil
- Appropriate amount
-
- I'm
- 100cc
-
- soy sauce
- 2 tbsp
-
- Mirin
- 2 tbsp
-
- Bonito shavings
- One bit
[PR]
Seasonal Recommendations
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