Name: Vegetable Tempura
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3 servings
Cuisine: Japanese
Ingredients: 200 g Zucchini; 200 g Eggplant; 150 g Button mushrooms; 100 g Rice flour; 50 g Cornstarch; 20 cl Ice water; 1 piece Egg; 3 cl Soy sauce; 10 cl Dashi; 1 cl Mirin; 50 cl Sunflower oil

Temps

27 min

Difficulté

facile

Ingrédients

11

Budget

~6-10 €

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Valeurs nutritionnelles

68

Score santé

Bon · /100

180 kcal

par portion

4 gProtéines

9 gLipides

22 gGlucides

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3pers.

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Etapes

1
Cut the vegetables into regular sticks. Dry them lightly with paper towels.
8 min
2
Prepare the sauce: mix dashi, soy sauce and mirin. Set aside.
2 min
3
Heat the oil to 170°C. Prepare the batter: mix flour, cornstarch, egg and ice water very lightly.
3 min
4
Dip the vegetables in the batter and fry for 3-4 minutes until golden.
7 min
5
Drain on paper towels and serve immediately with the sauce.