Friday, September 18, 2009


Small slices and chunks of vegetables in tempura

  • Your choice of vegetables thinly sliced or cut into small chunks. I used sweet potato, mushrooms, and okra.
  • 1 egg yolk
  • 2 cups of ice cold water
  • 1 1/2 cups of flour
  • Vegetable oil for frying
  • Whisk together the egg yolk and the ice cold water.
  • Add the flour and gently whisk, leaving lumps in the batter.
  • Heat the oil. I always use the bread test, so heat it until a piece of bread turns brown and floats pretty quick (how scientific is that?)
  • Add vegetables in batches, fry for a couple of minutes.
  • Heat the oven to 250 degrees and put a jelly roll pan with a wire rack in the oven and add the batches as they cook, so they don't get cold and soggy.

Serve with Tempura sauce


  • 1/3 cup light soy sauce
  • 1/2 cup water
  • 1/2 tsp dashi granules (instant fish stock, I get mine at an Asian market)
  • 1/4 cup mirin

  • Combine ingredients in a bowl, whisking the dashi into the wet ingredients.
  • Serve at room temperature.

1 comment:

  1. I remember you making that for me once with Jessica.