Momotaro Foods - Vegetable Tempura (deep fried vegetables)

Momotaro Foods - The Japanese Food Network

Vegetarian Recipe 12

Vegetable Tempura

(deep fried vegetables)

DESCRIPTION

Tempura is another one of Japanese dishes that have become famous around the world. Taken originally from the deep fried fish dishes enjoyed by early Portuguese traders, the Japanese typically refined the technique and the batter to produce a delicate and relatively low fat version. You can cook fish, prawns and vegetables with this recipe. It is usually eaten as a main course with a sauce into which the individual pieces are briefly dipped before eating and accompanied by grated daikon (usually with a dash of shoyu poured on) and grated fresh ginger, which you take a little of with each mouthful.

INGREDIENTS

For 4 people

1 packet of Tempura batter mix
Fresh vegetable oil for deep frying (you can use a wok which cuts down on the oil needed)
Assortment of vegetables (for example carrot, sweet potato, long thin leek, lotus root, green beans, mange-tout peas)

For the dip:

220 ml (1 cup) dashi
45 ml (3 tablespoons) shoyu
15 ml (1 tablespoon) mirin
Pinch of caster sugar

OR:

1 bottle ready made Tempura dipping sauce

As accompanying condiments:

About 50 gms grated daikon (Japanese radish, aka mooli)
About 50 gms grated fresh peeled ginger

METHOD

Mix all the dip ingredients together in a small saucepan, bring to the boil and then leave to cool
Make up the Tempura batter mix according to the packet instructions
Cut and vegetables into bite size pieces
Grate the daikon and, separately, the ginger
Heat the oil in the wok to high heat
Dip a small batch of the vegetables into the batter mix then cook immediately
Repeat until all the ingredients are cooked
Serve with the dipping sauce with the grated daikon and ginger added to it

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