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Vegetable Tempura Platter
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice water
- Assorted mixed vegetables (such as bell peppers, sweet potatoes, broccoli, and zucchini), cut into bite-sized pieces
- Vegetable oil for frying
- Dipping sauce (soy sauce, mirin, and grated daikon radish)
Instructions
- In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually stir in 1 cup of ice water until the batter is smooth.
- Heat vegetable oil in a deep pan or pot to 350°F (180°C).
- Dip the mixed vegetables into the batter, making sure they are evenly coated.
- Carefully place the coated vegetables into the hot oil and fry until golden and crispy, about 2-3 minutes.
- Use a slotted spoon to remove the tempura from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Repeat the process with the remaining vegetables, ensuring not to overcrowd the pan.
- Serve the vegetable tempura hot with the dipping sauce on the side.
- Enjoy your delicious and crispy vegetable tempura platter!
The history of Tempura Platter with mixed vegetables dates back to the 16th century in Japan. It is said that Portuguese missionaries introduced the technique of batter-frying to the Japanese, which eventually evolved into the beloved tempura. The dish gained popularity in the Edo period, and today, it is a staple in Japanese cuisine. The best tempura platter with mixed vegetables can be found in traditional Japanese restaurants, particularly in regions like Kyoto and Tokyo, known for their culinary expertise. The key to a perfect tempura platter lies in the light and crispy batter, made with ice-cold water and high-quality oil for frying. The selection of vegetables is also crucial, with favorites including sweet potatoes, bell peppers, and eggplant. For a twist, some chefs incorporate seasonal vegetables to add variety and freshness to the dish.
30 min
4
320 calories
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