Vegetable Tempura
ID: 412a0189...
A crispy, light, and airy Japanese vegetable tempura made with a secret batter combination of vodka, club soda, cornstarch, and potato starch to minimize gluten development and maximize crunch.
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🍳 Cooking Flow
Combine all-purpose flour, cornstarch, potato starch, salt, and MSG. → Whisk together the egg, ice-cold vodka, and ice-cold club soda. → Gently mix the wet and dry ingredients using chopsticks, leaving it lumpy. → Dip vegetables in the batter and deep-fry in 350°F oil until crispy. → Combine dashi, soy sauce, mirin, and grated daikon to make the dipping sauce, then serve.
Cooking Steps
Brief Cooking Order
Combine all-purpose flour, cornstarch, potato starch, salt, and MSG. → Whisk together the egg, ice-cold vodka, and ice-cold club soda. → Gently mix the wet and dry ingredients using chopsticks, leaving it lumpy. → Dip vegetables in the batter and deep-fry in 350°F oil until crispy. → Combine dashi, soy sauce, mirin, and grated daikon to make the dipping sauce, then serve.
Introduction
A crispy, light, and airy Japanese vegetable tempura made with a secret batter combination of vodka, club soda, cornstarch, and potato starch to minimize gluten development and maximize crunch.
Step 1
In a mixing bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of cornstarch, and 1/4 cup of potato starch. Add a pinch of salt and MSG, then stir to mix.
Step 2
In a separate bowl, crack 1 whole egg and lightly beat it. Add 1/4 cup of ice-cold vodka and 1/2 cup of ice-cold club soda, then whisk to combine.
Step 3
Pour the wet mixture into the dry ingredients. Using chopsticks, mix lightly and quickly until barely combined. Keep the batter lumpy and avoid overmixing to prevent gluten development.
Step 4
Heat vegetable oil in a wok to around 350°F (175°C). Prep your assorted vegetables (sweet potato slices, onion rings, scallions, and shungiku).
Step 5
Dip sweet potato slices into the batter and slowly lower them into the hot oil. Avoid dropping them from high up to prevent splashing. Fry until crispy, keeping them moving, then remove and drain on paper towels.
Ingredients List
Important Notes
Using vodka and club soda helps vaporize the liquid faster in hot oil, resulting in a lighter and crispier batter.
Keep all wet ingredients ice-cold until the moment of mixing to retain carbonation and prevent gluten formation.
Do not overmix the batter; lumps are desirable because overmixing develops gluten, which makes the tempura tough rather than crispy.
Gently lower food into the hot oil instead of dropping it to prevent dangerous oil splashes.
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