Vegetable Tempura With Honey Mustard Sauce Recipes

BAKED VEGETABLE TEMPURA

Steps:

• Preheat oven to 450 degrees Fahrenheit. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow bowl, beat eggs with a fork. In a medium bowl, combine panko bread crumbs and salt.
• In a large bowl, toss the vegetables in flour, shaking to remove any excess flour. Dip the vegetables, a few at a time, into the eggs; dip into the panko crumb mixture to coat. Place the vegetables in a single layer in the prepared baking pan.
• Drizzle the vegetables with melted butter. Bake for 9 to 11 minutes or until vegetables are golden brown, gently stirring twice.
• Meanwhile prepare Honey-Mustard Sauce: In a small bowl, stir together Dijon-style mustard and honey. Serve immediately vegetable tempura.

VEGETABLE TEMPURA

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

VEGETABLE TEMPURA WITH HONEY-MUSTARD SAUCE

Steps:

• Heat oven to 450F degrees.
• Coat a 15x10x1" baking sheet with spray; set aside.
• In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
• In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
• Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
• Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
• Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
• Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
• Then ENJOY!

VEGETABLE TEMPURA

Steps:

• Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
• Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.

VEGETABLE TEMPURA

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

TEMPURA GREEN BEANS WITH SWEET AND SOUR MUSTARD SAUCE

Steps:

• Combine the dry mustard, vinegar, sugar and egg in the top of a double boiler and mix until smooth using a wooden spoon. Place over the heat and cook for four or five minutes until slightly thickened stirring with a wooden spoon. Chill.
• Remove from the heat and stir in the miso. Season to taste with salt and pepper.
• In a suitable bowl, combine the flour, baking powder and mint and mix well. Stir in the water and mix until smooth. Season to taste with salt and pepper.
• In a deep frier or deep pot, heat the oil to 350°F.
• Dip the beans into the batter and coat evenly. Remove from the batter and allow it to drip off slightly. Deep fry until golden brown.
• Remove the fried beans to a baking pan covered with absorbent towels and sprinkle with salt and pepper. Serve with the sauce on the side for dipping.

VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE

Steps:

• Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
• When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
• Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.

TEMPURA DIPPING SAUCE

Steps:

• In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.