🍀 Veggie Tempura 🍀

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🍀 Veggie Tempura 🍀

Usually tend to avoid deep fried food whenever possible because one, I honestly find cooking with a ton of oil unnecessary and two, because my deep frying skills suck. But I always make an exception for tempura. It just hits different y’know? This with a ton of rice and some miso soup? Oooooweeee


Tempura batter:
1/4 cake flour
1/4 cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/4 to 1/2 cup cold sparkling water (adjust accordingly but batter should be a bit thin n runny)
Pinch salt

Tempura sauce:
1/2 cup water
1/4 cup mirin
1/8 cup soy sauce
grated and squeezed daikon radish (optional)


Combine water, mirin, and soy sauce to a saucepan and bring to a boil. Remove from heat and set aside. Before you proceed making the batter, bring a pot of oil to 340 to 350 degrees F. While waiting for the oil to heat up, prepare your choice of veggies and chop accordingly. To another bowl, combine all tempura batter ingredients and mix until just combined but do not over mix. It’s ok to leave lumps. Coat the veggies in the batter. Note: Dust firmer veggies such as pumpkin, carrots, etc. with cornstarch before dipping into the wet batter. Deep fry until golden brown usually takes 2 minutes. Remember to not overcrowd when frying as the temperature will drop quickly and you’ll end up with soggy tempura.

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