dinnerJapanesemedium

Vegetable Tempura

Name: Vegetable Tempura
Prep time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 small Sweet potato; 0.5 small Eggplant; 4 pieces Shiso leaves; 60 g Green beans; 80 g Flour; 1 large Egg; 150 ml Ice water; 2 tbsp Soy sauce; 1 tbsp Mirin; 400 ml Vegetable oil

Light and crispy Japanese tempura vegetables with a warm tentsuyu dipping sauce.

Från Nutrolas kurerade receptbibliotek

25 min2 portioner

Näringsvärden (per portion)

Värden per portion

2019Kcal

10 g

Protein

48 g

Kolhydrater

203 g

Fett

Ingredienser

Sweet potato
1 small
86 Kcal
Eggplant
0.5 small
10 Kcal
Shiso leaves
4 pieces
1 Kcal
Green beans
60 g
21 Kcal
Flour
80 g
292 Kcal
Egg
1 large
70 Kcal
Ice water
150 ml
0 Kcal
Soy sauce
2 tbsp
18 Kcal
Mirin
1 tbsp
20 Kcal
Vegetable oil
400 ml
3520 Kcal

Instruktioner

1
Slice vegetables. Make batter: lightly mix flour, egg, and ice water (keep lumpy!).
2
Heat oil to 170°C.
3
Dip vegetables in batter and fry 2-3 min until light golden.
4
Mix soy sauce, mirin, and a splash of water for tentsuyu.
5
Serve immediately with dipping sauce.

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