Vegetable Tempura : Bento Box Recipe N°13

For a bento box : Recipe N°13

This tempura dough can be used for all types of green vegetables: if the vegetable is too hard, it should be steamed first.



Ingredients :

  •  125 g flour
  • 50 g potato or rice starch
  • 250 to 300 g of cold water
  • 1 egg
  • half a sachet of baking powder
  • 1 pinch of salt
  • small bouquets of cauliflower, broccoli or other green vegetables


Preparation :

  1. Beat the egg and water. Pour over the flour, starch, baking powder and salt mixture and smooth with a whisk. If necessary, loosen with a little water to make the dough more fluid.
  2. The vegetables in tempura are usually raw and sliced (cauliflower, zucchini, carrot), but here the cabbage florets have been lightly blanched.
  3. Dip a bunch of cabbage in the tempura dough, then drain it and place the bunch of cabbage in the frying pan to test the right temperature with the tip of a knife.
  4. The fritter must be golden brown for the cooking to be good so the moderate temperature allows for ideal cooking.
  5. At the end of cooking, place your tempura on absorbent paper to remove excess fat.
  6. Serve hot in your bento lunch with a soy sauce or nuoc mam sauce.


Enjoy !


Vegetable Tempura : Bento Box Recipe N°13 |

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