Crispy Okra Tempura
ID: c61652f9...
This Okra Tempura is easy for anyone to make crispy by adding mayonnaise and cold water to the batter. Marinating the okra well and making a small incision before frying prevents popping and ensures a juicy result.
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🍳 Cooking Flow
Rub the okra with salt to remove the fuzz and wipe off any moisture. → Trim the stems and calyxes, then make a vertical incision in each. → Marinate in a plastic bag with white dashi and sugar for 20 minutes. → Make the batter by mixing mayonnaise, sake, water, potato starch, and cake flour. → Coat the okra in the batter and deep-fry in 170°C oil until crispy.
Cooking Steps
Brief Cooking Order
Rub the okra with salt to remove the fuzz and wipe off any moisture. → Trim the stems and calyxes, then make a vertical incision in each. → Marinate in a plastic bag with white dashi and sugar for 20 minutes. → Make the batter by mixing mayonnaise, sake, water, potato starch, and cake flour. → Coat the okra in the batter and deep-fry in 170°C oil until crispy.
Introduction
This Okra Tempura is easy for anyone to make crispy by adding mayonnaise and cold water to the batter. Marinating the okra well and making a small incision before frying prevents popping and ensures a juicy result.
Step 1
Sprinkle salt (1 tsp) over the okra, place it on a cutting board, and roll it with the palm of your hand to remove the fine fuzz.
Step 2
Rinse the salt off cleanly with water and wipe off any moisture thoroughly with a paper towel.
Step 3
Trim the tips of the okra stems and shave off the hard parts around the calyx (the dark areas) with a knife. Then, make a single vertical incision to prevent it from bursting while frying.
Step 4
Place the prepared okra in a plastic bag, add the white dashi (1 tbsp) and sugar (1/2 tsp), and gently massage the bag to coat evenly. Seal the bag and marinate in the refrigerator for 20 minutes.
Step 5
Prepare the batter. Place mayonnaise (1 tbsp) in a bowl and whisk vigorously while adding the cooking sake (1 tbsp) little by little to ensure there are no lumps.
Ingredients List
Important Notes
⚠️ If moisture remains on the okra, it will cause the oil to splatter, so be sure to wipe it thoroughly after washing.
⚠️ Always make a vertical incision in the okra before frying. If neglected, the air inside will expand during frying, causing the okra to burst and hot oil to splatter, which is very dangerous.
💡 Using mayonnaise in the batter helps moisture evaporate efficiently during frying, keeping the tempura crispy and preventing it from becoming soggy even after it cools down.
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