Fresh vegetables in tempura
4 servings
105 minutes
Tempura vegetables are a true embodiment of Japanese culinary art, where simplicity harmonizes with sophistication. This recipe originates from traditional Japanese cuisine, where a thin crispy batter highlights the natural flavor of the vegetables. Fried in light batter, the vegetables take on a golden color and delightful crunch. The taste combines the delicate sweetness of baby carrots, the freshness of zucchini, and the spiciness of ginger sauce. A key feature of this dish is its immediate serving to preserve its perfect texture. It can be served as an appetizer, side dish, or main course, enjoying every bite. Tempura not only pleases the eye with its fragile shell but also provides true pleasure to gourmets by uniting flavor, aesthetics, and the philosophy of Japanese cuisine.
1
Mix all ingredients (soy sauce, sesame oil, wine, ginger), bring to a boil, then reduce heat and simmer for 10 minutes in a covered pot. Let it cool.
- Dark soy sauce: 100 ml
- Toasted sesame oil: 1 teaspoon
- Mirin: 100 ml
- Grated ginger: 1 teaspoon
2
Cut the pepper, zucchini, and celery into thin sticks (about 5 cm long). Break the cauliflower into florets. Slice the onion into half-centimeter thick rings and separate them. Cook the mini carrots whole.
- Red sweet pepper: 0.5 piece
- Baby zucchini (courgette): 1 piece
- Celery stalk: 1 piece
- Cauliflower: 150 g
- Sweet red onion: 1 piece
- Baby carrots: 150 g
3
Sift the flour into a bowl and add salt. Lightly beat the yolks, add ice water and mix. Gradually add the sifted flour with salt and continue to mix quickly. It should form a thick dough. Pour oil for frying into a pot and heat it well.
- Wheat flour: 2 glasss
- Coarse salt: pinch
- Egg yolk: 2 pieces
- Water: 2 glasss
- Deep-frying oil: 500 ml
4
Dip the vegetables in the batter and fry in batches for 2-3 minutes until golden brown. Place on paper towels to drain excess fat. Serve immediately with sauce.
- Red sweet pepper: 0.5 piece
- Baby zucchini (courgette): 1 piece
- Celery stalk: 1 piece
- Cauliflower: 150 g
- Sweet red onion: 1 piece
- Baby carrots: 150 g
