Easy Peasy Japanesey - Tempura Vegetables

We love Japanese food and there are many posts to come for that. First one is easy and tasty, Tempura Vegetables. Depending on the number of people you will have more options, but for the two of us 6-7 vegetables is a good variety without having too much food. For those that want to do fish, prawns and other meat these also work well.

Tempura Vegetables

Tempura Batter – (I used Nisshin Seifun)

1 Sweet Potato

1 Little Egg Plant

Cup of Beans

Mushrooms

Large Chilli

½ Yellow Zucchini

½ Green Zucchini

1 tsp Wasabi paste

3 tbs Whole Egg mayonnaise

Shoyu

1.  I make Tempura batter – 100g of the batter to 160mL of cold water – this is enough for two people and then put in the fridge for 30mins prior to use. Heat the oil in the deep fat fryer or pan to 180-190degC. Turn the over on to 60-70degC.

2.  Make sure all the vegetable are cut thinly, this will ensure that the vegetables are cooked without burning them.

3.  Mix the wasabi paste and mayonnaise in a small bowl. Put the Shoyu in a dipping bowl (you can mix in chillies, lime and or chives in if you like, we have done this before and it works really well).

4.  Dip the vegetables in the batter and fry each for 2-3 mins – You don’t need to wait until the batter drips off, just put it straight in and you will get more interesting shapes. I minimise the batches (maybe 6-7 pieces each time) then put out on a paper towel and then put in the oven on a tray to keep warm.

 We also got some sushi to mix things up a bit. It’s a very simple and quick meal but really enjoyable. 

 

 

Dan