Tempura

This vegetarian recipe showcases the deliciousness of tempura, a popular Japanese dish consisting of lightly battered and deep-fried vegetables. The star of this recipe is the pickled vegetables known as Edgy Veggies, which provide a salty and tart flavor that pairs perfectly with the crispy tempura batter. The dipping sauce for this dish is simple yet flavorful, made with shoyu (soy sauce) and a splash of rice vinegar. Tempura is best enjoyed immediately after frying, served over a bowl of steamed rice and accompanied by Vietnamese Pickled Carrot and Daikon. Now, let’s explore the ingredients and instructions for making this delightful tempura dish.

Serves 4 to 6

INGREDIENTS:

BATTER

• 2 egg yolks
• 1½ cups ice water
• 1¾ cups unbleached all-purpose flour
• 3–4 cups pickled vegetables, drained
• Quality high-heat oil, for deep-frying

TEMPURA OIL

• Traditionally, sesame oil is used for frying tempura. It’s worth noting that high-end tempura establishments in Japan use the oil only once and then sell it to other establishments for further use.

INSTRUCTIONS:

1. In a bowl, combine the egg yolks and ice water. Slowly stir and blend the mixture well. For an authentic touch, you can use chopsticks for stirring.
2. Add the flour all at once and lightly mix. It’s important to avoid overmixing, as you want to keep the batter cold and lumpy.
3. In a small saucepan or deep fryer, pour oil to a depth of ½ inch and heat it over high heat to approximately 360°F (180°C). To test the oil’s temperature, drop a small amount of batter into the oil. If it drops to the bottom, sizzles, and bounces up to the top, the oil is hot enough. Note that the oil temperature should be monitored constantly to maintain the ideal frying temperature.
4. Pat the pickled vegetables dry with a paper towel to remove excess moisture.
5. Coat the pickled vegetables in the prepared batter, ensuring they are well coated.
6. Fry the battered vegetables for about a minute on each side until they turn golden and crispy.
7. Serve the tempura immediately over a bowl of steamed rice, accompanied by a side of Vietnamese Pickled Carrot and Daikon.

TIP:

• Ensure that the pickled vegetables are well-drained before coating them in the tempura batter. Excess moisture can result in a soggy batter.
• Use a high-heat oil with a neutral flavor for deep-frying, such as vegetable oil or canola oil. The oil should be hot enough to quickly cook the tempura and create a crispy texture.
• It’s essential to maintain the oil temperature while frying the tempura. Keep a thermometer handy to monitor the oil, adjusting the heat as needed to keep it around 360°F (180°C).
• For best results, fry only a few pieces of tempura at a time. Overcrowding the pan can lower the oil temperature and result in greasy tempura.
• When adding the batter-coated pickled vegetables to the oil, gently slide them in to avoid splashing hot oil. Be cautious and use a long-handled slotted spoon or tongs to handle the tempura while frying.
• After frying each batch of tempura, transfer them to a wire rack or paper towel-lined plate to drain excess oil and maintain their crispiness.