How to make Japanese Tempura
This recipe is from FoodFood TV channel & has featured on Hi Tea.
Main Ingredients : Refined flour (maida) (मैदा), spinach leaves
Cuisine : Japanese
Course : Snacks and Starters
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For more recipes related to Japanese Tempura checkout Chocolate Pancake, Oat Muffins, Masala Papdi With Dahi Boondi, Herbed Crepe Rolls With Chicken . You can also find more Snacks and Starters recipes like Chickpeas pesto dip, Quinoa Pistachio Bars, Gobhi ke Pakode, Mixed Vegetable Cutlets.
Japanese Tempura Recipe Card
In Japanese cuisine consists of food is cooked in a specific way based on the culture and tradition of Japan. The traditional cuisine of Japan comprises of rice with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw or dipped in a light batter and deep-fried.
Japanese cuisine has now become popular throughout the world. As of 2011, Japan has overtaken France in number of Michelin starred restaurants and has maintained the title ever since.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Japanese Tempura Recipe
Refined flour (maida) (maida), for dusting 1/2 cup + for dusting
spinach leaves 8-10
green zucchini cut into fingers 1 small
yellow zucchini cut into fingers 1 small
red bell pepper deseeded and cut into fingers 1 small
rice flour 1/2 cup
cornflour 1/2 cup
Brinjal 1 medium
black pepper powder 1 teaspoon
Salt to taste
drinking soda 1/2 cup
Oil for deep-frying
Method
Step 1
Cut brinjal into thin slices.
Step 2
To make batter, combine rice flour, cornflour, refined flour, pepper powder, salt and 1 cup ice cold water in a bowl. Whisk well ensuring that there are no lumps. Add drinking soda and whisk well into a pouring consistency batter.
Step 3
Heat sufficient oil in a wok.
Step 4
Dust spinach leaves in refined flour, dip in batter and coat well and deep-fry in hot oil till crisp. Similarly, repeat the procedure with brinjal slices, zucchinis and bell peppers. Drain on absorbent paper.
Step 5
Serve hot with sweet chilli sauce.
Nutrition Info
Calories : 1063 Kcal
Carbohydrates : 188.2 gm
Protein : 25.2 gm
Fat : 23 gm
Other : Fiber- 38.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
