Japanese Vegetable Tempura (Kakiage) Recipe by Aunty Eiko's international cuisine experience
Tempura Sticks Tempura Sticks Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1 Aunty Eiko's international cuisine experience Tempura Tempura Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ... Rozina Dinaa Green Bean Tempura Green Bean Tempura Very light and crispy. Finally I got my oldest son to eat green beans 🙌. Recipe for homemade tempura mix 👉 Pawon Indo Bule Tempura Batter - Crunchy and Crispy Even Cold Tempura Batter - Crunchy and Crispy Even Cold This is a tempura batter recipe that I created after a lot of trial and error. It's popular in my home, since the tempura doesn't become stale even a while after serving. I recommend this recipe for people with family members who eat at different times. After preparing the ingredients to deep fry, chill them in the refrigerator. Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging. To make even crispier batter, substitute the cake flour with katakuriko. Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi cookpad.japan Tempura Fried Shishito Peppers Tempura Fried Shishito Peppers Shishito Peppers are mild and easy to eat with almost no heat, BUT BE WARNED! They are sometimes called “1 in 10” Peppers because one in ten of them are Holy Molly Hot. Make a drinking game out of it: the person who gets the hot one must finish their beer 🍺 (they’ll want to anyway) This is a heartier tempura batter than most, but I wanted it to be slightly more dense. Chef Weird Beard Crispy Tempura Crispy Tempura Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura. Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu. cookpad.japan Simple Crispy Tempura Batter Simple Crispy Tempura Batter A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out! If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter. When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel cookpad.japan Crispy and Light: Vegetable and Mushroom Tempura Crispy and Light: Vegetable and Mushroom Tempura Leftover veggies are perfect for making tempura. I made some with mine. I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki cookpad.japan Light and Crispy Tempura Batter Light and Crispy Tempura Batter At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste. Don't mix the batter too much, some lumps of flour should remain. The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO cookpad.japan Broccoli Tempura with Matcha Salt Broccoli Tempura with Matcha Salt Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too. Use the broccoli raw! You could whisk in an egg to the batter if you like If you mix the batter for too long it will get gluey, so just mix it up quickly. You can use premade tempura flour instead. The tempura is delicious dipped in tentsuyu, but enjoy the broccoli's natural flavor by sprinkling it with some matcha salt. Recipe by Stylish Mama cookpad.japan Tempura Sticks Tempura Sticks Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1 Aunty Eiko's international cuisine experience Tempura Sticks Tempura Sticks Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1 Aunty Eiko's international cuisine experience Tempura Tempura Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ... Rozina Dinaa Tempura Tempura Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ... Rozina Dinaa Green Bean Tempura Green Bean Tempura Very light and crispy. Finally I got my oldest son to eat green beans 🙌. Recipe for homemade tempura mix 👉 Pawon Indo Bule Green Bean Tempura Green Bean Tempura Very light and crispy. Finally I got my oldest son to eat green beans 🙌. Recipe for homemade tempura mix 👉 Pawon Indo Bule Tempura Batter - Crunchy and Crispy Even Cold Tempura Batter - Crunchy and Crispy Even Cold This is a tempura batter recipe that I created after a lot of trial and error. It's popular in my home, since the tempura doesn't become stale even a while after serving. I recommend this recipe for people with family members who eat at different times. After preparing the ingredients to deep fry, chill them in the refrigerator. Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging. To make even crispier batter, substitute the cake flour with katakuriko. Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi cookpad.japan Tempura Batter - Crunchy and Crispy Even Cold Tempura Batter - Crunchy and Crispy Even Cold This is a tempura batter recipe that I created after a lot of trial and error. It's popular in my home, since the tempura doesn't become stale even a while after serving. I recommend this recipe for people with family members who eat at different times. After preparing the ingredients to deep fry, chill them in the refrigerator. Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging. To make even crispier batter, substitute the cake flour with katakuriko. Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi cookpad.japan Tempura Fried Shishito Peppers Tempura Fried Shishito Peppers Shishito Peppers are mild and easy to eat with almost no heat, BUT BE WARNED! They are sometimes called “1 in 10” Peppers because one in ten of them are Holy Molly Hot. Make a drinking game out of it: the person who gets the hot one must finish their beer 🍺 (they’ll want to anyway) This is a heartier tempura batter than most, but I wanted it to be slightly more dense. Chef Weird Beard Tempura Fried Shishito Peppers Tempura Fried Shishito Peppers Shishito Peppers are mild and easy to eat with almost no heat, BUT BE WARNED! They are sometimes called “1 in 10” Peppers because one in ten of them are Holy Molly Hot. Make a drinking game out of it: the person who gets the hot one must finish their beer 🍺 (they’ll want to anyway) This is a heartier tempura batter than most, but I wanted it to be slightly more dense. Chef Weird Beard Crispy Tempura Crispy Tempura Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura. Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu. cookpad.japan Crispy Tempura Crispy Tempura Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura. Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu. cookpad.japan Simple Crispy Tempura Batter Simple Crispy Tempura Batter A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out! If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter. When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel cookpad.japan Simple Crispy Tempura Batter Simple Crispy Tempura Batter A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out! If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter. When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel cookpad.japan Crispy and Light: Vegetable and Mushroom Tempura Crispy and Light: Vegetable and Mushroom Tempura Leftover veggies are perfect for making tempura. I made some with mine. I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki cookpad.japan Crispy and Light: Vegetable and Mushroom Tempura Crispy and Light: Vegetable and Mushroom Tempura Leftover veggies are perfect for making tempura. I made some with mine. I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki cookpad.japan Light and Crispy Tempura Batter Light and Crispy Tempura Batter At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste. Don't mix the batter too much, some lumps of flour should remain. The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO cookpad.japan Light and Crispy Tempura Batter Light and Crispy Tempura Batter At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste. Don't mix the batter too much, some lumps of flour should remain. The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO cookpad.japan Broccoli Tempura with Matcha Salt Broccoli Tempura with Matcha Salt Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too. Use the broccoli raw! You could whisk in an egg to the batter if you like If you mix the batter for too long it will get gluey, so just mix it up quickly. You can use premade tempura flour instead. The tempura is delicious dipped in tentsuyu, but enjoy the broccoli's natural flavor by sprinkling it with some matcha salt. Recipe by Stylish Mama cookpad.japan Broccoli Tempura with Matcha Salt Broccoli Tempura with Matcha Salt Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too. Use the broccoli raw! You could whisk in an egg to the batter if you like If you mix the batter for too long it will get gluey, so just mix it up quickly. You can use premade tempura flour instead. The tempura is delicious dipped in tentsuyu, but enjoy the broccoli's natural flavor by sprinkling it with some matcha salt. Recipe by Stylish Mama cookpad.japan