Click here for a printable version of how to make Vegetable Tempura.
We love veggie tempura. I recently made it at home using Kikkoman Tempura batter mix. It was out of this world delicious. I am going to share with you how it is done. You can find the the directions on the recipe page.
Start with your tempura mix, chopped up broccoli, fresh button mushrooms, and a one gallon container of vegetable oil. Note on the mushrooms - do not run them under the water to remove dirt. Use a paper towel, folded, to firmly wipe away any debris. Or, if you have one and prefer, use a mushroom brush. Mushrooms are like a sponge and they will absorb the water and become waterlogged. Not what you want for your tempura.
You will use 1 cup of the batter mix and 3/4 cup of ice cold water. It must be ice cold.
Set your skillet or deep fryer to temperature, 350 - 360 degrees.
Whisk together your batter mix and ice cold water and set the bowl with the batter inside a larger bowl filled with ice.
Here we are, ready to start dipping our vegetables in preparation for frying.
If you do not have one of these Chinese noodle strainers, you must get one. It is exactly what you need for this dish.
In with the first batch of broccoli. I used a stainless steel slotted spoon to get the vegetables coated with tempura mix. The Chinese noodle strainer was used to turn them while cooking and to remove them from the skillet.
Here is a batch of mushrooms and broccoli cooking away. The vegetables have a tendency to move toward each other. It's OK. If the batter holds them together while cooking, it's no big deal.
Ready to remove the first batch.
And our beautiful broccoli and mushroom tempura, removed to a plate lined with paper toweling.
We gave the plate a hearty sprinkling of sea salt and sat down to enjoy.
Most of us can use to add an additional serving or two of vegetables to our diet each day. If you just don't like the taste of raw vegetables, give tempura a try. Yes, the tempura will add a few calories, but the advantages of getting more vegetables into your day will far surpass the downside of a few added calories from the tempura mix.
We love veggie tempura. I recently made it at home using Kikkoman Tempura batter mix. It was out of this world delicious. I am going to share with you how it is done. You can find the the directions on the recipe page.
Start with your tempura mix, chopped up broccoli, fresh button mushrooms, and a one gallon container of vegetable oil. Note on the mushrooms - do not run them under the water to remove dirt. Use a paper towel, folded, to firmly wipe away any debris. Or, if you have one and prefer, use a mushroom brush. Mushrooms are like a sponge and they will absorb the water and become waterlogged. Not what you want for your tempura.
You will use 1 cup of the batter mix and 3/4 cup of ice cold water. It must be ice cold.
Set your skillet or deep fryer to temperature, 350 - 360 degrees.
Whisk together your batter mix and ice cold water and set the bowl with the batter inside a larger bowl filled with ice.
Here we are, ready to start dipping our vegetables in preparation for frying.
If you do not have one of these Chinese noodle strainers, you must get one. It is exactly what you need for this dish.
In with the first batch of broccoli. I used a stainless steel slotted spoon to get the vegetables coated with tempura mix. The Chinese noodle strainer was used to turn them while cooking and to remove them from the skillet.
Here is a batch of mushrooms and broccoli cooking away. The vegetables have a tendency to move toward each other. It's OK. If the batter holds them together while cooking, it's no big deal.
Ready to remove the first batch.
And our beautiful broccoli and mushroom tempura, removed to a plate lined with paper toweling.
We gave the plate a hearty sprinkling of sea salt and sat down to enjoy.
Most of us can use to add an additional serving or two of vegetables to our diet each day. If you just don't like the taste of raw vegetables, give tempura a try. Yes, the tempura will add a few calories, but the advantages of getting more vegetables into your day will far surpass the downside of a few added calories from the tempura mix.
