Vegetable tempura. Easy Japanese Recipes

If your children have never tried tempura, it's time to change it ... they will love it! It is a batter technique that, although it is originally from China, has been used for years in Japan and is the country that has given this dish the most fame. An easy and exquisite Japanese recipe.

It is an ideal way to coat food, be it vegetables, greens, asparagus or prawns without being greasy. It is based on a short-time frying made with flour, water and egg. On our site we have prepared vegetable tempura which we will serve together with a soy sauce, since the combination is exquisite. Shall we start?


  • 40 g of sifted flour
  • 160 cl of very cold water
  • 1 egg or an egg yolk
  • Vegetables to taste: carrot, zucchini, beans, aubergine, peppers ...

1. To prepare the frying mass, beat the egg and add cold water. Next, add the previously sifted flour. Do not over mix to make the texture very crisp.

2. Cut the vegetables just the right size to fit in your mouth. Carrots and asparagus are usually cut in julienne.

3. Pass the vegetables through the dough and fry at 180ยบ in plenty of oil (preferably vegetable).

4. Fry little by little so that the oil does not get too cold and do not let them brown too much, leave the vegetables for approximately two to three minutes.

5. Serve hot with soy sauce. Tempura is taken with chopsticks, dipped in soybeans and goes straight to the mouth. Enjoy your meal!

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