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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Decide which kind of Tempura you are going to do and then prepare vegetables for frying. | 2. In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.). | 3. Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. | 4. Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry. | 5. NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps. | 6. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
rice flour	2	cups		1156.56	253.2108	18.802	4.4872
ice water	1	cup		0.0	0.0	0.0	0.0
broccoli	1/2		blanched	15.47	3.0212	1.2831	0.1684
head cauliflower	1/2		blanched	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
zucchini	1 -2		sliced	0.0	0.0	0.0	0.0
carrot	1 -2		grated	0.0	0.0	0.0	0.0
rice flour	1/2	cup		1156.56	253.2108	18.802	4.4872
onion	2		sliced	64.0	14.944	1.76	0.16
flour	1/2	cup		1156.56	253.2108	18.802	4.4872
head cauliflower	1		blanched	-	-	-	-
flour	1/2	cup		1156.56	253.2108	18.802	4.4872

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.