Japanese Tempura Vegetables

Name: Japanese Tempura Vegetables
Yield: 4

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Yield: 4 Servings (6 oz. each)

Yield: 4 Servings (6 oz. each)

What’s the best way to get people to eat their vegetables? Tempura! Lightly batter carrots, broccoli and cauliflower and quick-fry until golden and crispy. Serve with a housemade soy-ginger sauce.

Vegetables and Batter:

Ingredient	Weight	Measure
Simplot Simple Goodness™: Parisian Carrots	8 oz.
Simplot Simple Goodness™: Broccoli Florets, IQF	8 oz.
Simplot Simple Goodness™: Cauliflower, IQF	8 oz.
All-purpose flour	8 oz.	1 cup
Cornstarch		1 /4 cup
Baking powder		1/2 tsp.
Salt		1/2 tsp.
Sparkling water, ice cold	8 fl. oz.

Dipping Sauce:

Ingredient	Weight	Measure
Soy sauce	4 fl. oz.
Mirin	1 fl. oz.
Ginger, fresh, grated		2 tsp.
Sugar		2 tsp.
Green onion, sliced		as garnish

Preparation Instructions:

Step 1

Thaw carrots, broccoli and cauliflower. Pat dry with a paper towel to remove excess moisture. Set aside.

Step 2

In a medium mixing bowl, combine the flour, cornstarch, baking powder, and salt. Gradually whisk in the sparkling water until just combined, with a few lumps remaining. Set aside.

Step 3

In batches, dip the vegetables in the prepared batter allowing excess to drip off. Fry in a 350°F deep fryer until golden and crispy. Remove and drain on a paper towel-lined sheet pan. Season with salt.

Step 4

For the dipping sauce, whisk together all the sauce ingredients until well combined. Serve with tempura vegetables and garnish with green onions.