Recipe Catalog

Recipe from James Martin's Fast Cooking

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.

The word "tempura" is of Portuguese origin, or more precisely, Latin, meaning "times". This is how Portuguese missionaries designated the time of fasting. They also shared with the Japanese the recipe for making Lenten food very tasty with the help of batter and deep-frying. In principle, you can fry anything that comes to hand this way.

Vegetable tempura is a culinary art of Japan created to highlight the natural freshness and flavor of vegetables. A light, airy batter quickly fried in hot oil forms a crispy golden crust that conceals the juicy tenderness of the vegetables inside. Historically, tempura came to Japan from Portuguese missionaries in the 16th century, but Japanese masters perfected it while maintaining a delicate balance of textures and flavors. Vegetable tempura is harmony: the sweetness of carrots, the slight bitterness of broccoli, the freshness of bell peppers, and the tenderness of cauliflower. It is served with a spicy sauce that combines the citrus tang of lemon juice with the richness of soy sauce and the spicy heat of garlic and pepper. An ideal choice for those who appreciate simplicity and sophistication in every bite.

Tempura is an iconic dish of Japanese cuisine, attracting with its crispy texture and ease of preparation. This version with sparkling water and Fanta gives the batter airiness and a sweet note that contrasts with the natural taste of vegetables. Vegetables like zucchini, eggplant, and cauliflower are quickly deep-fried, remaining juicy inside and crispy outside. It is served with traditional ponzu sauce or sweet chili, adding spiciness to the dish. Historically, tempura was brought to Japan by Portuguese missionaries and has become an integral part of Japanese gastronomy. This recipe variant is a bold interpretation of the classic, combining traditions and unexpected ingredients. An ideal choice for those looking to add freshness and creativity to their menu.