https://www.copymethat.com/r/9NG5klf6G/vegetable-tempura-ye-cai-notian-pura/
135165316
v7EcsBJ
9NG5klf6G
2024-05-20 05:41:31
Vegetable Tempura 野菜の天ぷら
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PREP TIME: 25 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 10 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 10 minutes
Ingredients
- subheading: For the Dipping Sauce (Tentsuyu):
- ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
- subheading: For the Tempura:
- 1 Japanese sweet potato (Satsumaimo) (unpeeled)
- ⅛ kabocha squash (unpeeled and seeded)
- 2 inch lotus root (renkon) (peeled and precooked; I used boiled lotus root (renkon no mizuni) from a Japanese grocery store)
- 2 king oyster mushrooms (eringi)
- 1 Japanese or Chinese eggplant
- 4 shiso leaves (perilla/ooba)
- subheading: For Deep-Frying:
- neutral oil (enough for 1½ inches or 3 cm of oil in the pot; or use a 10-to-1 ratio of neutral oil to sesame oil)
- flour (for dusting the shiso leaves)
- subheading: For the Batter:
- 1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “ fluff and sprinkle“ method and level it off)
- 200 ml iced water ( ¾ cup + 4 tsp)
- 1 large egg (50 g each w/o shell) (chilled)
- subheading: For Serving:
- 2 inches daikon radish (grated)
- Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Steps
Directions at justonecookbook.com
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