18 Japanese Tempura Vegetables Recipe Unlock Flavor Sensations!
Published on: Mar 26, 2024
Tempura is a delicious and popular Japanese dish that is loved by people all over the world. It consists of deep-fried vegetables or seafood coated in a light and crispy batter. The dish originated in the 16th century and has been a staple in Japanese cuisine ever since. While tempura is commonly made with seafood, tempura vegetables are just as delicious and offer a wider range of options for vegetarians and vegans. In this article, we will share with you a Japanese tempura vegetables recipe that is easy to follow and will result in perfectly crispy and flavorful tempura vegetables every time. So, let's get started!
Main Ingredients: Kombu, Dried Bonito Flakes, Soy Sauce, Mirin, Daikon
Tentsuyu is a flavorful dipping sauce that is traditionally served with tempura dishes in Japan. Made with a combination of dashi, soy sauce, mirin, and sugar, this sauce has a perfect balance of savory, sweet, and umami flavors. It's the perfect accompaniment to any tempura dish, adding an extra layer of deliciousness to each bite.
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Steamed Buns With Tempura King Oyster Mushrooms and...
Main Ingredients: Soy Sauce, Sake, Sugar, Mirin, King Oyster Mushrooms
Steamed buns, also known as "bao buns", are a popular dish in Chinese and Japanese cuisine. These soft and fluffy buns are typically filled with savory ingredients, such as meat, vegetables, or tofu. In this recipe, we take it up a notch by adding tempura king oyster mushrooms to the filling. The crispy texture of the tempura mushrooms pairs perfectly with the soft steamed buns, creating a delightful combination of flavors and textures.
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Tempura
Main Ingredients: Shrimp, Vegetables, Plain Flour, Corn Flour, Baking
Tempura is a classic Japanese dish that consists of battered and deep-fried seafood and vegetables. The batter is made with a mixture of flour, egg, and ice-cold water, resulting in a light and crispy coating. *b*Tempura*/*b* is a popular dish in Japan, often served as an appetizer or as part of a bento box. It's also a great way to use up any leftover ingredients you may have in your kitchen.
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Japanese Kakiage Tempura
Main Ingredients: Onion, Carrot, Sweet Potato, Shiso Leaves, Plain Flour
Kakiage tempura is a type of tempura where a variety of vegetables and seafood are mixed together and fried in a basket shape. This tempura is often served on top of steaming bowls of udon noodles, creating a delicious and satisfying meal. The combination of different ingredients in the kakiage adds a burst of flavor and texture to each bite, making it a must-try for any tempura lover.
Okonomiyaki is a savory Japanese pancake that is made with a batter of flour, eggs, and shredded cabbage. The name "okonomiyaki" translates to "grilled as you like it", as it can be customized with various toppings and fillings. Some common toppings include *i*bonito flakes*/*i*, *i*mayonnaise*/*i*, and *i*okonomiyaki sauce*/*i*. This dish is a popular street food in Japan and is often enjoyed as a snack or light meal.
Japanese-style pancakes, also known as "hotcakes", are thicker and fluffier than traditional American pancakes. They are made using a mixture of flour, eggs, milk, and baking powder, and are cooked in a pan or griddle. Unlike American pancakes, Japanese hotcakes are usually served for breakfast or as a dessert, often topped with fruit, whipped cream, or syrup.
Cotton cheesecake is a popular dessert in Japan, known for its light and airy texture. It's made with cream cheese, eggs, sugar, and flour, and is often flavored with *i*matcha*/*i* or *i*yuzu*/*i*. The name "cotton cheesecake" comes from its resemblance to a soft and fluffy cotton cloud. This dessert is a must-try for anyone with a sweet tooth.
Main Ingredients: Vegetable Oil, Ice Water, Egg Yolk, Cake Flour
Shishito peppers are a mild and slightly sweet pepper that is commonly found in Japanese cuisine. In this recipe, we take these delicious peppers to the next level by battering and deep-frying them into crispy and flavorful tempura. These make for a great appetizer or side dish, and are a great way to introduce new flavors to your palate.
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Japanese Cucumber Salad (Sunomono)
Main Ingredients: English Cucumber, Salt, Sugar, Soy Sauce, Rice Vinegar
Sunomono is a refreshing and light Japanese cucumber salad that is often served as a side dish or appetizer. The cucumbers are thinly sliced and marinated in a sweet and tangy vinegar-based dressing. *b>Japanese cucumber salad*/*b> is a great way to balance out a meal, and its cooling properties make it a perfect dish for hot summer days.
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Japanese Eggplant Tempura with Dipping Soy Sauce
Main Ingredients: Asian Eggplants, Vegetable Oil, All Purpose Flour
Eggplant tempura is a delicious and unique way to enjoy this versatile vegetable. The eggplant is sliced and battered, then deep-fried until crispy and golden brown. It's often served with a dipping sauce made with soy sauce, mirin, and *i>dashi*/*i*, adding an extra layer of flavor to each bite. This dish is a must-try for any eggplant lover.
Ramen is a popular Japanese noodle dish that has gained worldwide popularity in recent years. It consists of wheat noodles served in a savory broth, topped with various ingredients such as pork, eggs, and vegetables. Each region in Japan has its own unique style of ramen, making it a versatile and customizable dish. *i>Ramen*/*i* is the ultimate comfort food, perfect for any occasion.
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Japanese Rice Balls Onigiri
Main Ingredients: Cooked Rice, Umeboshi, Bonito Flakes, Soy Sauce, Mirin
Onigiri, also known as rice balls, are a staple in Japanese cuisine. They are made by shaping rice into triangles or balls and filling them with various savory ingredients, such as grilled salmon, pickled plums, or *i>umeboshi*/*i*. Onigiri is a popular snack or lunch option in Japan, and its simple yet delicious flavors make it a favorite among many.
Udon noodle soup is a hearty and comforting dish that is popular in Japan. Udon noodles are thick and chewy wheat noodles that are served in a flavorful broth, often topped with various ingredients such as tempura, tofu, or fish cake. This dish is a great option for a cold or rainy day, as it will warm you up from the inside out.
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Japanese Gyoza Dumplings
Main Ingredients: Napa Cabbage, Ground Pork, Garlic, Fresh Ginger
Gyoza, also known as potstickers, are a type of dumpling in Japanese cuisine. They are typically filled with a mixture of ground pork, cabbage, and other seasonings, then pan-fried until crispy and golden brown. Gyoza is often served as an appetizer or side dish, and is usually accompanied by a dipping sauce made with soy sauce, vinegar, and chili oil.
Eggplant, or *i>nasu*/*i* in Japanese, is a common ingredient in Japanese cuisine. It is often used in dishes such as tempura, *i>oden*/*i*, and *i>nimono*/*i*. Eggplants have a unique flavor and texture that makes them a versatile ingredient. They are also a good source of vitamins and minerals, making them a healthy addition to any meal.
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Japanese Soba Noodles With Peanut Sauce
Main Ingredients: Soba Noodles, Unsalted Roasted Peanuts, Sesame Oil
Soba noodles are thin and chewy noodles made from buckwheat flour, often served chilled with a dipping sauce or in a hot broth. In this recipe, we take it up a notch by adding a flavorful peanut sauce to the noodles, creating a delicious and satisfying meal. Soba noodles with peanut sauce are a great option for a quick and easy lunch or dinner.
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Perfect Tempura
Main Ingredients: Sweet Potato, Yam, Onion, Eggplant, Shrimps, Canola
Tempura can be a tricky dish to master, as the batter needs to be just right to achieve a light and crispy coating. The key to perfect tempura is using ice-cold water and not overmixing the batter. It's also important to fry the ingredients in small batches to maintain the oil temperature. With a little practice, you'll be making perfect tempura in no time.
Zucchini, or *i>zucchini*/*i* in Japanese, is a popular vegetable in Japan. It is often used in dishes such as tempura, *b>oden*/*b>, and *b>nikujaga*/*b>. Zucchini is a versatile ingredient and can be cooked in various ways, such as grilling, stir-frying, or adding to soups and stews. It's also a good source of vitamins and minerals, making it a healthy addition to any meal.
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Japanese Beef Steak
Main Ingredients: Garlic, Sugar, Soy Sauce, Sake, Water, New York Steaks
Japanese beef, also known as *i>Wagyu*/*i*, is a highly coveted and prized type of beef known for its marbling and tenderness. When cooked as a steak, *i>Wagyu*/*i* is melt-in-your-mouth delicious, with a rich and beefy flavor. It's often served with a simple seasoning of salt and pepper, allowing the natural flavors of the beef to shine through. *b>Japanese beef steak*/*b> is a must-try for any meat lover.
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Katsudon Japanese Pork Cutlet and Egg Rice Bowl
Main Ingredients: Boneless Pork Chops, Salt, Pepper, Flour, Egg, Panko
Katsudon is a popular Japanese dish consisting of a fried pork cutlet, egg, and onions served over a bowl of rice. The pork cutlet, also known as *i>katsu*/*i*, is breaded and deep-fried until crispy and golden brown. It's then topped with a sweet and savory sauce and a beaten egg, which is cooked in the residual heat. Katsudon is a filling and delicious meal that is enjoyed by many in Japan.
Ingredients for Japanese Tempura Vegetables Recipe
For the batter:
1 cup all-purpose flour
1 egg
1 cup ice-cold water
1 tsp baking powder
1 tsp salt
For the vegetables:
Assorted vegetables such as zucchini, bell peppers, sweet potato, eggplant, and mushrooms
Oil for frying
Salt for seasoning
Instructions for Japanese Tempura Vegetables Recipe
Step 1: Prepare the Batter
To make the perfect tempura batter, it is important to keep all the ingredients ice-cold. In a mixing bowl, combine the flour, baking powder, and salt. In a separate bowl, lightly beat the egg and add ice-cold water to it. Slowly pour the egg mixture into the dry ingredients and mix until just combined. The batter should be slightly lumpy, so do not overmix.
Step 2: Prepare the Vegetables
Wash and pat dry the vegetables. Cut them into bite-sized pieces and make sure they are all similar in size so that they cook evenly. It is important to use fresh and seasonal vegetables for the best results.
Step 3: Heat the Oil
Heat oil in a deep pot or pan to 375°F (190°C). Make sure the oil is hot enough before adding the vegetables, as this will ensure that they cook quickly and evenly.
Step 4: Coat the Vegetables
Dip the vegetables into the batter, making sure they are fully coated. Gently shake off any excess batter and carefully place them into the hot oil. Do not overcrowd the pan, as this will lower the oil's temperature and result in soggy tempura.
Step 5: Fry the Vegetables
Fry the vegetables for 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon or tongs to remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. Season with salt while they are still hot.
Enjoy Your Homemade Japanese Tempura Vegetables!
Now that you have mastered the art of making tempura vegetables, serve them immediately with your favorite dipping sauce. The crispy and light batter perfectly complements the fresh and flavorful vegetables, making it a delicious and healthy dish that is perfect for any occasion. Try this recipe at home and impress your family and friends with your Japanese cooking skills. Enjoy!
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