Yasai Tempura

Name: Yasai Tempura
Total time: 50 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g bell pepper; 300 g cold water; 100 g Daikon radish; 20 g egg yolk; 150 g eggplant; 20 g ginger; 5 g Katsuobushi (dried bonito flakes); 50 g Koikuchi soy sauce; 5 g Kombu; 100 g lotus root; 50 g mirin; 200 g pumpkin; 100 g shiitake mushrooms; 200 g sweet potato; 200 g Tempura flour; 1000 g vegetable oil

⏱️ 50 dk 🍽️ 4 porsiyon

Malzemeler

Malzemeler
100 g bell pepper
300 g cold water
100 g Daikon radish
20 g egg yolk
150 g eggplant
20 g ginger
5 g Katsuobushi (dried bonito flakes)
50 g Koikuchi soy sauce
5 g Kombu
100 g lotus root
50 g mirin
200 g pumpkin
100 g shiitake mushrooms
200 g sweet potato
200 g Tempura flour
1000 g vegetable oil

Hazırlanışı

Steep 5g Kombu in 150g cold water; heat slowly, removing Kombu just before a rolling boil (80-85°C).

Add 50g mirin, then 50g Koikuchi soy sauce, and 5g Katsuobushi to the dashi; simmer briefly.

Slice 100g bell pepper, 150g eggplant, 100g lotus root, 200g pumpkin, 100g shiitake mushrooms, and 200g sweet potato into bite-sized pieces.

Yasai Tempura

Malzemeler

Hazırlanışı

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