Japanese Eggplant Tempura
Serves 4
5 mins prep
10 mins cook
15 mins total
Learn how to quickly cook delicious, light Eggplant Tempura with this easy recipe, and Enjoy the wonderful flavor of a classic Japanese dish at home!
Batter
Tempura Sauce
Cut eggplant: Cut eggplant into quarters and make thin slits.
Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
Make the batter: Add cold water to a large bowl, sift the flour and baking powder with a strainer, and mix.
Dust with flour: Dust the eggplant with flour.
Deep-fry: Dip the eggplant in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
Make Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.
