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Explore Tempura with ponzu 🍋 with 404,481 views, 13,586 likes, and 162 comments. Experience the impact of this video content that has captured audience attention.

Tempura with ponzu Ingredients neutral oil, for deep frying 150g (1 cup) plain flour 40g corn flour (cornstarch), plus extra for dusting ¼ tsp bicarbonate of soda 1 tsp sea salt, plus extra for seasoning 1 egg, beaten 250ml (1 cup) sparkling water, chilled 4 ice cubes 1 baby eggplant, sliced 1cm thick 1 zucchini, sliced 1cm thick 1 small sweet potato (kumara), peeled, sliced ½ cm thick 80g enoki mushrooms, separated into clumps 80g shitake mushrooms Ponzu 200g soy sauce 70g mirin 20g rice vinegar 130g lemon juice 40g lime juice 12g kombu (dried kelp) 2g bonito flakes Method Step 1: Make the Ponzu Place the mirin in a small saucepan and bring to a boil over medium high heat. Boil for 2 mins, then remove from the heat. Add to a sterilised glass jar with the remaining ingredients and set aside to cool. Refrigerate before use, ideally for several days, then pass through a sieve to serve. Step 2: Prep the batter Heat the oil in a deep frying pan to 5cm deep, to 180°C (355°F) Sieve the flour, bicarbonate and salt into a bowl. Whisk the egg and water together in a large bowl. Using chopsticks, fold in the flour mixture in a zigzag pattern until just combined, then add the ice cubes. Step 3: Cook the tempura Toss the vegetables and prawns in the extra cornflour in batches. Dip into the better then allow excess to drip off and lower into the oil gently. Cook for 1-2 mins, until lightly golden. If you’re adding prawns, cook these for 2-3 minutes. (Aim to keep the oil temperature above 180°C (355°F) the whole time). Transfer to a wire rack over a tray and season with salt. Continue cooking in batches, stirring the batter with chopsticks to incorporate the ice as you go. Step 4: Finish and serve Tempura is best served straight away with dipping sauce on the side. #japan #cooking #recipe #food #天ぷら

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