print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Japanese-style Crispy Veg

0
Average: 0 (0 votes)
(0 votes)
Japanese-style Crispy Veg
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1416
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,416 kcal(67 %)
Protein10.28 g(10 %)
Fat135.22 g(117 %)
Carbohydrates51.26 g(34 %)
Sugar added0 g(0 %)
Roughage0.02 g(0 %)
Vitamin A833.06 mg(104,133 %)
Vitamin D0 μg(0 %)
Vitamin E0.17 mg(1 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.37 mg(34 %)
Niacin3.03 mg(25 %)
Vitamin B₆0.08 mg(6 %)
Folate69.78 μg(23 %)
Pantothenic acid0.26 mg(4 %)
Biotin1.73 μg(4 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C2.91 mg(3 %)
Potassium183.19 mg(5 %)
Calcium166.11 mg(17 %)
Magnesium17.32 mg(6 %)
Iron1.81 mg(12 %)
Iodine4.26 μg(2 %)
Zinc0.35 mg(4 %)
Saturated fatty acids16 g
Cholesterol42.16 mg
Author of this recipe:

Ingredients

for
6
For the yoghurt dip
16 ounces
plain Yogurt
2 cloves
garlic (crushed)
2 tablespoons
salt (to taste)
To garnish
1 tablespoon
finely chopped, preserved Crystallized ginger (stem ginger)
For the vegetable tempura
1 ¾ cups
1
2 cups
25 ounces
Vegetable broccoli florets, onion slices, eggplant (aubergine) slices, mushrooms
3 ½ cups

Preparation steps

1.
For the yoghurt dip: whisk together all the ingredients and place in a serving dish. Sprinkle with the chopped ginger.
2.
For the vegetable tempura: lightly whisk together the flour, egg yolk and water in a mixing bowl until just combined. The batter should remain slightly lumpy.
3.
Dip the vegetables into the batter in batches, letting any excess batter drip back into the bowl.
4.
Heat the oil in a large deep pan to 190°C|375°F, or until a cube of day-old bread browns in less than 1 minute.
5.
Drop the coated vegetables into the hot oil and cook for 1–2 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the pan and drain well on absorbent kitchen paper. Keep warm while frying the remaining vegetables.
6.
Serve immediately with the yoghurt dip.