Eggless Vegetable Tempura (Shojin Age with Matcha Salt)
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Unrated
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Prep Time
40 mins
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Cook Time
40 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Course
Main Course, Appetizer, Lunch
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Cuisine
Japanese
Eggless Vegetable Tempura (Shojin Age with Matcha Salt)
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
Shojin Age Tempura Batter
- 175 ml water chilled
- 60 ml soda water (or club soda) chilled
- 95 g cake flour plus extra for dusting
- 30 g cornstarch
- 15 ml rice vinegar
- 3 Ice cubes
- ½ tsp baking powder
- cooking oil for deep frying
Vegetable Suggestions
- 1 Japanese sweet potato cut into thick rounds
- 1 king oyster mushroom quartered lengthways
- 6 asparagus halved
- 100 g bamboo shoots cut lengthways
- 8 lices lotus root pre-boiled
Matcha Salt
- ½ tbsp salt
- ½ tsp matcha
Instructions
- Start by chilling 175 ml water and 60 ml soda water (or club soda) (preferably unopened) in the refrigerator. Measure 95 g cake flour and 30 g cornstarch into a bowl and chill in the freezer for 30 minutes.
- In the meantime, wash, dry, and cut your vegetables according to the ingredients list.
- Once your batter ingredients are thoroughly chilled, start heating your cooking oil to 170 °C (338 °F) to 180 °C (356 °F). While it's heating, pour the water and sparkling water into a bowl, then add 15 ml rice vinegar and 3 ice cubes.
- Pour the cake flour, cornstarch and ½ tsp baking powder into a sifter, then sift it into the water one-third at a time, gently mixing by drawing crosses with chopsticks.
- The batter is ready once there is no more dry flour. Be careful not to overmix, tempura batter should be a bit lumpy (not smooth).
- Once your oil is hot, dust your ingredients with cake flour and dip them in the batter before placing them straight into the oil.
- Cook each type of ingredient in separate batches for even cooking. Most vegetables take 2-3 minutes, root vegetables will take 2-4 depending on thickness. Leaves (like perilla) and nori will take about 30 seconds.
- Once light and crispy, transfer to a wire rack to drain the excess oil.
- Take a small bowl and sift in ½ tsp matcha. Add ½ tbsp salt and mix well to make the matcha salt for dipping.
- Serve immediately and enjoy!
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