Vegetable tempura with dipping sauce
J. Kenji López-Alt · ♥ 1.4K likes · 41.2K views · 13 min video
Read about bulb onions in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ¼ cup potato starch
Combine half a cup of all-purpose flour, a quarter cup of cornstarch and a quarter cup of potato starch; season with a little salt and MSG.
Flour, cornstarch and potato starch
- salt
- MSG
- 1 whole egg
- ¼ cup ice cold vodka
- ½ cup ice cold club soda
For the liquid, use a whole egg, about a quarter cup of ice cold vodka and about half a cup of ice cold club soda, kept ice cold until cooking.
Pour the wet into the dry and combine with chopsticks, shaking the bowl; leave it lumpy and do not overmix.
Mixing a lumpy batter
- sweet potatoes
Dip the sweet potato and lower it slowly into the oil; press it into loose batter bits for extra crispness.
Keep the pieces moving, do not drip water in, and pull them before they take much colour; tempura cooks very fast.
- plain vegetable oil
- onion
- scallion mops
Skim the oil and fry the onion rings and scallion mops without crowding; light wisps of smoke mean the oil is over 400F.
Oil choice and onion rings
Remake the batter about every 15 minutes, since standing batter hydrates, puffs less and turns tough.
- 80 % dashi
- 5 % soy sauce
- 15 % mirin
- grated daikon
For the dipping sauce, mix about 80% dashi, 5% soy sauce and 15% mirin; add grated daikon.