Posts tagged ‘Tempura’

April 15, 2012

Vegetable Tempura for Parties

by KK

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

Thank you for visiting my blog.

I was changing the design for my blog, which took a lot of time from cooking, but finally it’s done! I hope you find it easier to read!

Today, I would like to introduce are recipe for parties,  a new way to enjoy Tempura.

I cook tempura often at home, but when people come over to eat, there is one small problem.

It’s about the dipping sauce! Tempura can be eaten in different ways, and at most exclusive tempura restaurants in Japan, it is fried right in front of your eyes and usually served with salt. This way, you can enjoy the crispiness and the flavor at the same time. It is difficult to do the same at home, unless you stay in the kitchen and cook as you serve the guest. I sometimes do that but you miss out on the conversation which is a pity.

So what happens is when you serve at home, you serve with a dipping sauce which is made from Dashi broth, soy sauce, mirin and raw sugar, but there are two problems for me when I prepare the sauce. One, I  never know how much to prepare because some people like to have a lot of sauce to dip their tempuras, while others don’t use much at all. And second, I don’t have enough bowls when I want to serve at a party!

To overcome this, I changed my state of mind. Instead of serving it as a sauce, I covered the tempura with it! This is good for parties, when you want to serve them on a small plate or as finger food, just place this sauce next to the tempura with a small spoon, like the way jams are served near breads on a breakfast bar.

The way to make this sauce is quite simple, just prepare the sauce like usual, and add some edible gelatine. The sauce can be used in other dishes, it goes great with eggplants, tofu and other steamed vegetables. I hope this idea help you challenge tempura at home!


-100cc Dashi broth (Soak 7cm square konbu kelp or 2 dried mushroom in water for over night, bring to boil and take out konbu/mushroom before serving)

-1 Tablespoon  Soy sauce

-1 Tablespoon Mirin

-1/2 Tablespoon Organic raw sugar

-1-2 teaspoon Edible gelatine

-2 Tablespoon water

Step 1: Soak gelatine in water and rest 5 min

Step 2: Boil dashi and add gelatine, add soy sauce, mirin and sugar, mix well and cool

Step 3: Mix with fork before serving

March 6, 2012

Vegetable Tempura

by KK

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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