Vegetable Tempura

by 田草川(たくさがわ)かおる

Hi this is KK, Sushi Artisit / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

Next to Chicken Teriyaki, I think Tempura is a very popular menu amongst my Aussie friends. It is served at many Japanese restaurants in Sydney, and people here must think we eat it very often in Japan.

Unfortunately, that is not the case. Yes, tempuras are sold at most deli corners of supermarkets in Japan, but we don’t cook them so often at home. Well, at our house, mum used to cook it when my brother was a teenager and he ate a lot. Nowadays, with just mum and dad, she told me she prefers to eat tempura out, fried fresh in front of her eyes.

Yes, I admit, tempuras are better when they are made fresh. That’s why I’m sharing this recipe today so you can make fresh batches at home!

The other day, I saw Tempura-Flour being sold at local supermarkets here. There are flours especially mixed to make tempura batter! But forget it, you can make crispy tempuras at home using normal ingredients. Just follow 2 tricks that I’m sharing, and you will start to feel like a professional chef!


Ingredients for the batter:

-1 cup plain Organic flour

-1/4 cup Potato starch

-1/2 teaspoon salt

-2 teaspoon Aluminium free baking powder

-3 ice cubes (YES! HERE IS THE SECRET!!)

-1/2 cup water

-1 teaspoon vinegar

Step 1: Mix the flour and baking powder in a bowl, keep in fridge for 30min

Step 2: Add liquid and mix with spoon, do not over mix (SECRET NUMBER 2!)

Step 3: Dip in vegetables and fry on medium to high oil.

The secret is to make the batter COLD, and don’t over beat them.

EASY? Try it! It’s really good.

I usually cook sweet potatoes, pumpkins, round beans and eggplants. In the photo, there are zucchinis too! Just peel and cut vegetables to bite size. Make sure that they are not too thick, or else they will burn before getting cooked.

You can eat this with salt, or dip it in tempura sauce, using Konbu dashi and soy sauce and mirin. I hope you like it!

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