Broccoli Tempura with Matcha Salt

Name: Broccoli Tempura with Matcha Salt
Cuisine: American
Ingredients: 1 head Broccoli; 100 grams Plain flour; 3 tbsp Katakuriko; 150 ml Ice cold water; 1 tsp Salt; 1/4 tsp Matcha

cookpad.japan @cookpad_jp

Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too.

Use the broccoli raw! You could whisk in an egg to the batter if you like If you mix the batter for too long it will get gluey, so just mix it up quickly.
You can use premade tempura flour instead.
The tempura is delicious dipped in tentsuyu, but enjoy the broccoli's natural flavor by sprinkling it with some matcha salt. Recipe by Stylish Mama

Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too.

cookpad.japan @cookpad_jp

Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too.

Saved

Ingredients

1 headBroccoli
The batter:
100 gramsPlain flour
3 tbspKatakuriko
150 mlIce cold water
The matcha salt
1 tspSalt
1/4 tspMatcha

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Steps

1

Wash the broccoli well, and divide into florets. Peel the stems and cut into 2 mm wide strips.
2

Make the batter. Put all the batter ingredients in a bowl, and mix lightly.
3

Coat the florets well in the batter. Deep fry in 170°C oil until lightly browned. The green color should be bright and pretty.
4

Dip the stems in the batter, and fry in small bunches to make the kakiage. The stems are a bit tough, so lower the temperature of the oil a little to cook through.
5

Transfer to serving plates with some matcha salt on the side.