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Crispy And Light: Vegetable And Mushroom Tempura Recipe

Crispy and Light: Vegetable and Mushroom Tempura Recipe
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Serving : 3
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Prepare the ingredients before making Crispy and Light: Vegetable and Mushroom Tempura in your home. Then, follow these steps below to serve Crispy and Light: Vegetable and Mushroom Tempura for your family or friends.

Ingredients: Crispy and Light: Vegetable and Mushroom Tempura

  • 1/2 Onion [For the kakiage fritters]
  • 1/2 pack Maitake mushrooms
  • 1 King oyster mushroom
  • 1 Shiso leaves
  • 1/3 Carrot
  • 1 Dried shrimp [For the kakiage fritters]
  • For the batter
  • 180 ml ★ Flour
  • 1 Egg
  • 2 tbsp ★ Cornstarch [or Katakuriko]
  • 1 ※ 180 ml Ice water
  • For the dipping sauce
  • 1 [refer to step 8 below] Mentsuyu, matcha, salt

How to Make Crispy and Light: Vegetable and Mushroom Tempura

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Crispy and Light: Vegetable and Mushroom Tempura in your home by yourself.

    Step 1
  • Slice the vegetables as shown. Carrots are best sliced into thin rectangular sticks! I recommend chilling all of the ingredients before deep frying.
  • Step 2
  • Use only the water from the ice water. Use a chilled egg. Chill the bowl for extra measure! The liquid should measure 180 ml with the egg included, like this!
  • Step 3
  • In a cup, add the chilled water to the ※ chilled egg so that it measures to 180 ml. Transfer to a bowl and add the ★ dry ingredients and mix briskly! The key is "briskly".
  • Step 4
  • The oil should be between160-170°C! The large oil bubbles should become smaller and when you drop batter into it, if it comes out light and crisp, it's ready for frying!
  • Step 5
  • Although it's a pain, always remove the tempura crumbs from the oil surface! Use a fine net skimmer! Save the tempura crumbs to sprinkle in miso soup or noodle dishes.
  • Step 6
  • Deep fry the onion and shrimp last! Add a bit more flour at this stage, about 1 tablespoon! Use a spoon to drop the kakiage mixed tempura into the oil.
  • Step 7
  • Transfer to rack to drain excess oil.
  • Step 8
  • To make the dipping sauce, follow the instructions on the bottle! To make matcha salt, mix 1 teaspoon matcha and 2 teaspoons salt. It's done once you plate the tempura.
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