Benihana Vegetable Tempura

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Tempura Batter
  • 2
    large eggs
  • 2
    cups rice flour
  • 1
    cup ice water
  • Mixed Vegetable Tempura
  • 12
    head broccoli, broken into florets, blanched
  • 12
    small head cauliflower, broken into florets, blanched
  • 1
    onion, sliced in rings
  • 1 -2
    zucchini, sliced
  • 1 -2
    carrot, grated
  • 12
    cup rice flour
  • Onion Tempura
  • 2
    lbs onions, sliced into rings
  • 12
    cup flour
  • Cauliflower Tempura
  • 1
    large head cauliflower, broken into florets, blanched
  • 12
    cup flour
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DIRECTIONS

  • Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
  • In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
  • Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
  • Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
  • NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
  • Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
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