Basic Vegetable Tempura

Name: Basic Vegetable Tempura
Yield: Serves 2–3 servings
Ingredients: 2.8 oz (80 g) kabocha squash; 1.8 oz (50 g) lotus root; 2 shiitake mushrooms; 3.5 oz (100 g) carrot; 3.5 oz (100 g) sweet potato; 1/2 ear corn; 2 shiso leaves; 2 cups water (500ml) ◆; 1 large egg ◆; 3.5 oz (100 g) all-purpose flour ◆; 1 1/4 cups water (300ml) ◇; 3 1/3 tablespoons soy sauce (50ml) ◇; 3 1/3 tablespoons mirin (50ml) ◇; 0.35 oz (10 g) bonito flakes ◇

DOI 料理人 @cook_40240087

We'll make tempura that's just as good as what you'd get at a restaurant by following a few key tips. Both the tempura batter and dipping sauce are homemade! Plus, this is an easy recipe.
Recipe background:
I put this recipe together because I wanted to make restaurant-quality tempura at home. If you follow these tips, you'll end up with delicious tempura. I hope you'll give it a try!

DOI 料理人 @cook_40240087

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Ingredients

Serves 2–3 servings

2.8 oz (80 g)kabocha squash
1.8 oz (50 g)lotus root
2shiitake mushrooms
3.5 oz (100 g)carrot
3.5 oz (100 g)sweet potato
1/2 earcorn
2shiso leaves
2 cupswater (500ml) ◆
1large egg ◆
3.5 oz (100 g)all-purpose flour ◆
1 1/4 cupswater (300ml) ◇
3 1/3 tablespoonssoy sauce (50ml) ◇
3 1/3 tablespoonsmirin (50ml) ◇
0.35 oz (10 g)bonito flakes ◇

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Steps

1

Peel the kabocha squash and cut into 3/4-inch (2cm) slices. Slice the lotus root into 3/8-inch (1cm) rounds. Remove the stems from the shiitake mushrooms. Peel the sweet potato and cut into 1 1/4-inch (3cm) pieces.
2

Peel the carrot and cut into thin matchsticks. Cut the kernels off the corn cob. Place each prepared vegetable in a separate bowl.
3

For the egg water: In a bowl, combine 2 cups (500ml) water and 1 egg. Beat well with chopsticks.
4

Remove any foam. Place 3.5 oz (100g) all-purpose flour in a bowl. Chill both the egg water and flour in the refrigerator.
5

For the tempura dipping sauce: In a saucepan, bring all the ◇ ingredients except the bonito flakes to a boil. Remove from heat, add 0.35 oz (10g) bonito flakes, and let steep for 5 minutes. Strain through a sieve.
6

For the tempura batter: Gradually add the chilled egg water to the chilled flour in 2–3 additions, mixing gently.
7

Do not overmix—the batter should still have some lumps. Aim for about equal amounts of flour and egg water.
8

Heat oil to 340°F (170°C). When you drop a bit of batter in, it should sink slightly and then quickly float to the surface.
9

Lightly dust the kabocha, lotus root, shiitake mushrooms, and sweet potato with all-purpose flour using a brush.
10

Dip the vegetables in the tempura batter and fry. They're ready when: 1) the bubbles get larger, 2) you hear a crackling sound, and 3) the pieces float as moisture escapes.
11

Sweet potatoes take longer to cook, so fry for about 15 minutes. After frying, wrap in paper towels and let them finish cooking with residual heat for about 5 minutes.
12

For the corn and carrot, add 1 tablespoon all-purpose flour (not included in main ingredient list) and some tempura batter, then mix together.
13

If you use too little batter, the pieces will fall apart; too much batter will make them heavy. The right amount is when the batter just coats the vegetables without dripping.
14

Scoop the mixture with a ladle and gently slide it down the side of the pot. If it starts to fall apart, gently shape it. Once set, turn it over 2–3 times.
15

For the shiso leaves, dust only the underside with flour and coat only the underside with batter before frying.
16

Cut and plate the tempura while still hot. Serve with dipping sauce and salt!
17

Watch the video on YouTube: https://youtu.be/D0J7uvK0RPQ