Veg Tempura Recipe
(Monday-Saturday: 11:30am - 2:30pm, Pick up at Restaurant before 2.50 pm. All Served with Miso Soup or Salad)
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Ingredients
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Tempura Batter and Vegetables
Method
Preparation
- 1
Prepare the Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually whisk in the ice water until the batter is smooth but still slightly lumpy. Set aside.
- 2
Prepare the Vegetables
Wash and slice the vegetables: carrot, zucchini, sweet potato, and bell pepper. Cut the broccoli into florets.
- 3
- 4
Fry the Vegetables
Dip each piece of vegetable into the tempura batter, allowing excess to drip off before carefully placing it into the hot oil. Fry until golden brown and crispy, about 2-3 minutes per side. Work in batches to avoid overcrowding the pan.
- 5
Drain and Serve
Remove the fried vegetables from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with a side of miso soup or salad, and a dipping sauce made from soy sauce and miso paste.
