Vegetable tempura
A simple tempura recipe, experiment with your favourite veg, makes a veg great disguise for fussy eating children
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Vegetarian
- To make the dipping sauce, mix the dashi, mirin, soy sauce and katsuo flakes if using and bring to a boil. Take off the heat, strain and cool to room temperature.
- Cut the courgettes in half widthways and then thick slices lengthways. Slice each aubergine in half lengthways, through the stalk. Make 3-4 cuts into each half from the round end halfway up to the stem end, to create a fan.
- In a chilled bowl, lightly mix the flours, egg and 300ml cold water with a pinch of salt to make a lumpy but thin batter. Heat the oil until a cube of bread browns in a minute. Dip the vegetables in the batter and deep fry 2 or 3 pieces at a time for 2-4 minutes until cooked through and crisp (not brown). Drain on crumpled kitchen paper. Serve the sauce with a spoonful of mooli and a pinch of ginger.
Katsuo flakes
Katsuo flakes the shavings of dried bonito (fish). Available in small packets, they are a natural source of glutamates, which boost the flavour of other ingredients.
Mirin
Mirin is a sweet, pale-gold wine used for cooking.
Pick your faves
You can use all sorts of vegetables plus whole prawns and bite-sized pieces of salmon or firm white fish.
Keeping it crisp
The secret to keeping tempura batter crisp is: don't over-mix it, or let it stand; keep the batter ice-cold and the oil hot; and don't fry too many pieces at once as this will reduce the temperature of the oil.
Dashi stock
This is made from dried seaweed and bonito (fish) flakes, available in granules or powder. Packets are usually 5g each. Use 10g per litre of water.
Per serving
340 kcalories, protein 7.8g, carbohydrate 37.2g, fat 17.6 g, saturated fat 2.5g, fibre 2.4g, salt 3.04 g
Recipe from olive magazine, March 2006.
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Ingredients
- 1 medium courgette
- 4 baby aubergines
- 150g plain flour
- 1 tbsp cornflour
- 1 egg
- 100g rapeseed sunflower oil
- 8 shiitake mushroom or 100g oyster mushrooms
- 4 tbsp mooli wiped clean, finely grated
- 3cm piece ginger , peeled and finely grated
DIPPING SAUCE
- 240ml dashi
- 60ml marin
- 60ml soy sauce
- 5g katsuo flakes (optional)
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Cucumber & wakame seaweed salad
This dish, called sunomono, is served in individual dishes. A classic side dish in Japan, it makes a perfect foil for richer meat and fish dishes
1
rating
A warming winter dish, this is also a good way of using up leftovers, such as slices of cooked beef or chicken
3
ratings
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Vegetarian
Ingredients
- 1 medium courgette
- 4 baby aubergines
- 150g plain flour
- 1 tbsp cornflour
- 1 egg
- 100g rapeseed sunflower oil
- 8 shiitake mushroom or 100g oyster mushrooms
- 4 tbsp mooli wiped clean, finely grated
- 3cm piece ginger , peeled and finely grated
DIPPING SAUCE
- 240ml dashi
- 60ml marin
- 60ml soy sauce
- 5g katsuo flakes (optional)
Per serving
340 kcalories, protein 7.8g, carbohydrate 37.2g, fat 17.6 g, saturated fat 2.5g, fibre 2.4g, salt 3.04 g
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16 March 2008
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