Get ready to elevate your culinary skills with a dish that’s not just a feast for the eyes but a delight for the taste buds—Tempura with Dipping Sauce! This classic Japanese recipe transforms simple vegetables into crispy, golden bites that are sure to impress at your next gathering or cozy dinner. With just a few ingredients and a quick cooking time, you can whip up a restaurant-quality dish right in your kitchen. Dive into this article to discover the secrets behind achieving that perfect crunch and the tantalizing dipping sauce that will leave your guests begging for more!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- Assorted vegetables (sweet potato, bell pepper, zucchini)
- Vegetable oil for frying
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
Instructions
- Begin by preparing all your ingredients. Wash and slice the assorted vegetables into bite-sized pieces. Sweet potatoes can be cut into thin rounds or sticks, bell peppers into strips, and zucchini into rounds or half-moons.
- In a mixing bowl, combine 1 cup of all-purpose flour with 1 egg. Gently whisk them together until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Gradually add 1 cup of ice-cold water to the flour mixture while stirring gently. The cold water is crucial for achieving a light and crispy tempura. Mix until the batter is smooth but still has some lumps.
- In a separate bowl, prepare the dipping sauce by combining 1/4 cup of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of grated ginger. Stir well and set aside.
- Heat vegetable oil in a deep frying pan or pot over medium-high heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- Once the oil is ready, dip the prepared vegetables into the batter, ensuring they are well-coated. Carefully place them into the hot oil, frying in small batches to avoid overcrowding. Fry for about 2-3 minutes or until the tempura is golden brown and crispy.
- Using a slotted spoon, remove the fried tempura from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Repeat the frying process with the remaining vegetables until all are cooked. Ensure the oil temperature remains consistent throughout frying.
- Serve the tempura hot with the prepared dipping sauce on the side. Enjoy your homemade Japanese tempura!
Tips
- Choose the Right Vegetables: For the best tempura, select a variety of vegetables that fry well, such as sweet potatoes, bell peppers, and zucchini. Try to cut them into uniform sizes to ensure even cooking.
- Keep Everything Cold: The key to achieving that light and crispy texture is using ice-cold water in your batter. Consider chilling your mixing bowl and even the flour beforehand for extra crispiness.
- Don’t Overmix the Batter: When combining the flour, egg, and water, mix just until combined. A few lumps in the batter will help create a lighter texture when fried.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying. If it’s too hot, the tempura will burn; if it’s too cool, it will become greasy. Use a thermometer or test with a small amount of batter to ensure it's just right.
- Fry in Small Batches: Avoid overcrowding the frying pan. Frying in small batches allows for better heat distribution and ensures each piece gets the attention it deserves, resulting in a perfect crunch.
- Drain Properly: After frying, place your tempura on paper towels to absorb excess oil. This step is crucial for keeping the tempura crispy and not soggy.
- Serve Immediately: Tempura is best enjoyed fresh and hot. Serve it right after frying with your homemade dipping sauce for an unforgettable experience!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
