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Home >> AGEMONO - DEEP-FRIED Recipes

ASSORTED VEGETABLE TEMPURA

INGREDIENTS :

1 potato, 1 butternut squash, 1 sweet potato, 1 eggplant (small), 6 french green beans, 1 red bell pepper, 6 shiitake mushrooms, 1 broccoli (small), 1 block of firm tofu, 150g tempura mix, appropriate amount of water, 2 cups of oil, some sesame oil, some salt, some tempura dipping sauce.

PREPARATION :

1. Rinse broccoli; Soak in water with some salt for 30 minutes; Rinse and drain; Break into florets.
2. Soak tofu in water with some salt for 15 minutes; Rinse and drain; Cut into cubes.
3 . Peel, rinse and slice a potato.
4. Peel, rinse and slice a butternut squash.
5. Peel, rinse and slice a sweet potato.
6. Rinse and trim french green beans.
7. Rinse shiitake mushrooms; Trim the stems.
8. Cut off the ends of an eggplant; Rinse; Slice.
9. Cut off the stem of a red bell pepper; Seed; Rinse; Cut into strips.
10. Add the tempura mix to a bowl; Pour the amount of water described in the package directions into the bowl; Mix well till lumpy batter full of air bubbles formed.
11. Add 2 cups of oil to a deep-fry pan; Bring to the boil over a high heat; Dip the broccoli florets in the batter from the step 10; Turn to a low heat; Add some sesame oil; Remove the coated broccoli florets from the bowl with the batter and slowly slide into the pan; Turn to a high heat; Deep-fry over a high heat for 3 minutes; Remove and drain on the kitchen paper.
12. Skim off the floating stuff on the oil; Dip the eggplant pieces into the batter from the step 10; Turn to a low heat; Remove the coated eggplant from the bowl with the batter and slowly slide into the pan; Turn to a high heat; Deep-fry over a high heat for 3 minutes; Remove and drain on the kitchen paper.
13. Dip the shiitake mushrooms into the batter from the step 10; Turn to a low heat; Remove the coated mushrooms from the bowl with the batter and
slowly slide into the pan; Turn to a high heat; Deep-fry over a high heat for 2 minutes; Remove and drain on the kitchen paper.
14. Dip the french green beans into the batter from the step 10; Turn to a low heat; Remove the coated green beans from the bowl with the batter and slowly slide into the pan; Turn to a high heat; Deep-dry over a high heat for 2 minutes; Remove and drain on the kitchen paper.
15. Skim off the floating stuff on the oil; Bring the oil to the boil over a high heat again; Dip the potato pieces into the batter from the step 10; Turn to a low heat; Remove the coated potato pieces from the bowl with the batter and slowly slide into the pan; Deep-fry over a over a low heat for 2 minutes; Turn to a high heat; Deep-fry over a high heat for 2 minutes; Remove and drain on the kitchen paper.
16. Skim off the floating stuff on the oil; Bring the oil to the boil over a high heat again; Dip the sweet potato pieces into the batter from the step 10; Turn to a low heat; Remove the coated sweet potato pieces from the bowl with the batter and slowly slide into the pan; Deep-fry over a low heat for 1 minute; Turn to a high heat; Deep-fry over a high heat for 2 minutes; Remove and drain on the kitchen paper.
17. Skim off the floating stuff on the oil; Dip the red bell pepper strips into the batter from the step 10; Turn to a low heat; Remove the coated pepper strips from the bowl with the batter and slowly slide into the pan; Deep-fry over a high heat for 2 minutes; Remove and drain on the kitchen paper.
18. Dip the butternut squash pieces into the batter from the step 10; Turn to a low heat; Remove the coated butternut squash pieces from the bowl with the batter and slowly slide into the pan; Deep-fry over a low heat for 1 minute; Turn to a high heat; Deep-fry over a high heat for 2 minutes; Remove and drain on the kitchen paper.
19. Skim off the floating stuff on the oil; Bring the oil to the boil over a high heat again; Dip the tofu cubes into the batter from the step 10; Turn to a low heat; Remove the coated tofu cubes from the bowl with the batter and slowly slide into the pan; Turn to a high heat; Deep-fry over a high heat for 2 minutes; Remove and drain on the kitchen paper; Turn off the heat.
20. Arrange the tempura on a serving plate; Serve with tempura dipping sauce while still very hot.