Vegetable Tempura and Isobe-age with Rice Flour

Name: Vegetable Tempura and Isobe-age with Rice Flour
Yield: Serves 2 servings
Ingredients: 150 grams rice flour (about 1 1/4 cups); 180 ml water (about 3/4 cup); 1 egg; 150 ml vegetable oil (about 2/3 cup); 4 shiitake mushrooms; 4 slices lotus root; 4 green beans; 4 sprigs chrysanthemum greens (shungiku); 1 tablespoon natto; 1 tube fish cake (chikuwa); as needed Other vegetables of your choice,

rnaga99 @cook_40043207

I made vegetable tempura using rice flour. Rice flour makes the batter easy to mix without lumps. You can enjoy the crispy and chewy texture of rice flour.
Recipe background:
I created this recipe as part of a Cookpad product monitor campaign. Rice flour gives a chewier texture and feels more filling than wheat flour.

rnaga99 @cook_40043207

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Ingredients

Serves 2 servings

150 gramsrice flour (about 1 1/4 cups)
180 mlwater (about 3/4 cup)
1egg
150 mlvegetable oil (about 2/3 cup)
4shiitake mushrooms
4 sliceslotus root
4green beans
4 sprigschrysanthemum greens (shungiku)
1 tablespoonnatto
1tube fish cake (chikuwa)
as neededOther vegetables of your choice,

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Steps

1

In a bowl, combine the rice flour, egg, and water. Mix well. Add the water gradually to adjust the thickness of the batter.
2

Wash the shiitake mushrooms, lotus root, green beans, chrysanthemum greens, and any other vegetables. Pat them dry to remove excess moisture.
3

For the natto and chikuwa isobe-age, cut the chikuwa in half lengthwise, top with natto, and wrap with a sheet of nori (seaweed).
4

Pour the vegetable oil into a frying pan and heat to 320–340°F (160–170°C). Dip the prepared vegetables and chikuwa into the batter, then fry until golden and crispy.