Perfect Tempura
Ingredients
1 package – Uwajimaya Tempura Vegetable Mix
As desired – Onions, Enoki mushrooms, or shrimp, for frying
Neutral Cooking Oil for frying
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Batter: (Keep very cold!)
1 – Large Egg
12 oz – Can of Soda Water
4 oz – All-Purpose Flour (~equivalent to about 1 cup)
1 tbsp – Cornstarch
5-6 – Small Ice Cubes
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Equipment:
Tabletop fryer or deep pot for frying
Preparation
1. Combine flour and cornstarch in a small bowl and whisk to combine. Place in freezer for 15-20 minutes.
2. Pat all vegetables dry. Slice eggplant pieces 1/8” thick through the skin to about 1” from the end to create a fan.
3. Heat oil to 350ºF. The oil should be at least 3” deep in your pot.
4. In a large bowl, whisk soda water and egg together with a fork. Stir in cold flour just to combine. It’s ok to have lumps. The thickness should be like a thin pancake batter Add ice cubes to keep cold.
5. When oil has reached 350ºF, starting with kabocha squash and satsuma imo, dip vegetables in the batter, letting excess drip off.
6. Carefully add vegetables to oil, do not overcrowd pot. Fry until vegetables are tender and batter is pale gold (almost no color) and crispy. Remove to a rack or to paper towels.
7. For eggplant, fan out the cut portion before dipping in batter. Dip in batter ensuring all layers have batter. Fry as directed.
8. Serve with tempura dipping sauce.
