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Monday, January 25, 2016

The Veggie Tempura

So Mondays have turned into vegetarian recipe days, somehow. :)

Vegatable Tempura with Pan-Fried Teriyaki Udon


Slice up your favorite vegetables for the tempura. I used mushrooms, broccoli and sweet potatoes. Create the tempura batter by mixing 3 parts cornflour to one part flour with a little baking powder, salt and pepper. Now if you don't eat egg, just add water and use that as your batter. If you don't mind egg, that's actually what makes the tempura batter fluffy and awesome. so you want to add a lightly whisked egg white in the batter along with some water. I like to leave the batter a tiny bit lumpy, as in don't overmix the batter, and make sure it's cold. Dip each veggie into the batter and deep fry. Remove before it starts to really brown. 


Udon = rice noodles. Boil and drain. Heat up a pan and get scallion and cabbage (and anything else you want to throw in) cooking in some oil. Add teriyaki sauce. Finally toss the cooked noodles in. I'd top with sesame seeds but I didn't have any. SERVE!