How To Make Japanese Vegetable Tempura : Frying Vegetables For Japanese Vegetable Tempura
Hello my name is Hui on behalf of Expert Village.
I’m going to show how to cook vegetable tempura. So once the oil is ready, we would just gently
add each slice of the vegetables into the water and then drop it into the wok. Try not
to dump all the vegetables slices into the batter. We want to keep the batter really
thin so that the batter when it cooks up in the oil it would be light. We don’t want to
have like a funnel cake texture for our vegetable tempura. So you see I do the same thing for
the zucchini slice just as the eggplant slice. Also, the sweet potatoes you see I never really
submerge the vegetables slice into the batter. I just want them to kind of get a light coating
and then I would just drop it into the oil. When we fry tempura, usually we would leave
half of the area empty so that the oil temperature will not drop dramatically. After 1-2 minutes
after you see the coating has crisp up, we can flip the vegetable slice. For 1 or 2 more
minutes when see they are light brown in color, you can start putting them into the rack baking
sheet set up.