Tempura Vegetables
When prepared properly, Japanese-style deep-fried vegetables are light and crisp and not at all greasy. Baking powder in the batter helps it to puff up in the hot oil, while cornstarch keeps it from being too dense (as it can be when made with all flour). Ice-cold batter is the secret to successful tempura, so be sure to use ice water (drained of ice). You can use any type of vegetable in this recipe, as long as you slice the vegetables thinly and uniformly so they cook evenly. Root vegetables should be sliced a bit thinner since they take longer to cook.
Recipe information
Yield
Serves 6 to 8
Ingredients
For frying
For batter
For vegetables
For serving
Preparation
Step 1
Heat oil Heat 2 inches of oil in a heavy pot over medium heat to 375°F.
Step 2
Meanwhile, prepare batter Whisk together flour, cornstarch, and baking powder in a shallow bowl. Whisk together egg and 1 1/2 cup strained ice water until combined, then whisk into flour mixture until incorporated. Add enough additional ice water until mixture is the consistency of a light pancake batter (there will be lumps).
Step 3
Fry When oil is hot, dip the vegetables one at a time into batter to coat completely, then allow excess to drain into bowl. Working in batches (about 6 pieces at a time) and using a spider, carefully submerge vegetables in oil. Cook, turning once, until light golden, puffed, and cooked through, about 3 minutes for most vegetables (they should be tender when pierced with the tip of a paring knife). Transfer to a baking sheet lined with paper towels to drain and sprinkle with salt.
Step 4
Serve Transfer to a platter and serve immediately with dipping sauce.
TEmPURA DIPPING SAUCE
Step 5
Mix together 1 cup dashi (page 60), 3/4 cup soy sauce, 1/4 cup plus 2 teaspoons mirin (Japanese cooking wine), 4 1/2 tablespoons lemon juice, and 1 1/2 teaspoons grated peeled fresh ginger in a bowl to combine. (makes 2 2/3 cups)
