Teishoku Vegetable Tempura Recipe
Served with Miso Soup, Green Salad and Rice with Furikake
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Ingredients
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Vegetable Tempura
Miso Soup
Green Salad
Rice with Furikake
Method
Vegetable Tempura
- 1
Prepare the Vegetables
Peel and slice the sweet potato, zucchini, carrot, and bell pepper into thin strips. Clean the mushrooms and set aside.
- 2
Make the Tempura Batter
In a bowl, mix the tempura batter mix with ice water until just combined. Do not overmix; the batter should be slightly lumpy.
- 3
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Vegetables
Dip the prepared vegetables in the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Miso Soup
- 5
Prepare the Dashi
In a pot, heat the dashi stock over medium heat until it begins to simmer.
- 6
Mix in Miso Paste
In a small bowl, dissolve the miso paste with a ladleful of hot dashi. Once smooth, stir it back into the pot.
- 7
Add Tofu and Green Onions
Cut the tofu into small cubes and add to the soup. Slice the green onions and add them as well. Let simmer for 2-3 minutes.
Green Salad
- 8
Prepare the Salad Ingredients
Wash and dry the mixed greens. Slice the cucumber and halve the cherry tomatoes.
- 9
Assemble the Salad
In a large bowl, combine the mixed greens, cucumber, and cherry tomatoes. Drizzle with sesame dressing and toss gently.
