VEGAN VEGETABLE TEMPURA
Provided by Elaine Louie
Categories dinner, lunch
Time 3h30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl. Add 1 cup cold water and allow to soak for 3 hours. Strain and set the clear, amber liquid aside; discard kelp and mushroom. Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil. Add 1/2 cup of the soaking liquid from the kelp and mushroom. Remove from heat, and set aside. In a separate bowl, mix the daikon and ginger; set aside.
- For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
- Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
- Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
- To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter. Pour off excess moisture from grated daikon and grated ginger. Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound. Serve tempura with dipping sauce.
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Isaa Shams
[email protected]I'm so glad I found this tempura recipe. It's the perfect way to use up leftover vegetables. I usually have a bunch of vegetables that need to be used up, and this recipe is a great way to do it.
Mateusz Brzozowski
[email protected]This tempura recipe is a great way to get my kids to eat their vegetables. They love the crispy batter and the tender vegetables. I usually make it for them as a snack and they always ask for more.
king khan riaz
[email protected]I love this tempura recipe. It's so easy to make and it's always a hit with my guests. I usually make it for parties and it's always gone in minutes.
Erika Santiago
[email protected]This tempura recipe is a great way to add some variety to my meals. I usually eat the same thing for lunch every day, but this recipe is a great way to change things up. It's easy to make and it's always delicious.
Aziza Sisco
[email protected]I'm so glad I found this tempura recipe. It's the perfect way to use up leftover vegetables. I usually have a bunch of vegetables that need to be used up, and this recipe is a great way to do it.
Mike Edward
[email protected]This tempura recipe is a lifesaver. I'm always looking for ways to make vegetables more appealing to my kids, and this recipe does the trick. They love the crispy batter and the tender vegetables.
Jaffar Khan
[email protected]I love this tempura recipe. It's so easy to make and the vegetables are always cooked perfectly. I especially love the dipping sauce. It's the perfect complement to the tempura.
Jabbar Baba
[email protected]I've never made tempura before, but this recipe made it easy. The batter was easy to make and the vegetables cooked up perfectly. I will definitely be making this again.
Goshrine Destiny
[email protected]This tempura recipe is a great way to get kids to eat their vegetables. My kids loved the crispy batter and the tender vegetables. I will definitely be making this again for them.
Henry Matthews
[email protected]I'm not a huge fan of vegetables, but this tempura recipe changed my mind. The vegetables were so crispy and delicious, I couldn't get enough of them. I especially loved the sweet potato and the mushrooms.
Mohammad Hejazi
[email protected]This tempura recipe is perfect for a party. I made it for a group of friends and everyone loved it. The vegetables were crispy and flavorful, and the batter was light and airy. I will definitely be making this again for future parties.
Sazzat Khan
[email protected]I'm a beginner cook, and this tempura recipe was easy to follow. The instructions were clear and concise, and the batter turned out perfectly. The vegetables were cooked to perfection and the tempura was delicious. I will definitely be making this ag
Rose Freeman
[email protected]I'm allergic to gluten, so I was excited to find this gluten-free tempura recipe. It turned out great! The batter was light and crispy, and the vegetables were cooked perfectly. I will definitely be making this again.
Beauthon Mars
[email protected]This tempura recipe is a great way to use up leftover vegetables. I had some broccoli, carrots, and zucchini that needed to be used up, so I made this tempura and it was delicious. The vegetables were cooked perfectly and the batter was nice and cris
Megan Hamby
[email protected]I've made this tempura recipe several times now, and it's always a hit. The batter is easy to make and the vegetables cook up perfectly. I love serving it with a dipping sauce made from soy sauce, rice vinegar, and ginger.
Robin Slack
[email protected]I'm not vegan, but I'm always looking for ways to incorporate more vegetables into my diet. This tempura recipe is a great way to do that. The vegetables are coated in a light, crispy batter and then fried until they're golden brown. They're so delic
Abishek Gajmer
[email protected]This tempura recipe is a game-changer! The batter is light and crispy, and the vegetables stay tender and flavorful. I especially loved the zucchini and broccoli. 5 stars!