vegan japanese recipe

Learn how to make vegetable tempura at home using simple and easy to get ingredients. It's so crispy and delicious, especially with this amazing sauce.

Vegetable tempura

flour (120 g), I used whole wheat flour

cornstarch

tbsp baking powder

tsp salt

sparkling water (250 ml)

oil (500 ml), see notes

carrot,

red bell pepper, julienned

zucchini,

vegetable stock

soy sauce

mirin (65 ml

maple syrup

Add the flour, cornstarch, baking powder, and salt to a large bowl and stir until well combined.

Add the sparkling water gently, while you&#8217;re whisking until well combined, but don&#8217;t over-mix. You can use a whisk, a fork or your chopsticks. Set aside.

Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter.

Pour the oil into a saucepan, wok, pot or a deep skillet and when it&#8217;s hot, add the veggies. Cook for 1-2 minutes. Flip and cook 1-2 minutes on opposite sides. You could also use a fryer, but I prefer this method.

To make your tempura extra crispy and extra beautiful, dip your chopsticks into the batter and just pat on the veggies. Repeat a few times on each piece of tempura. This step is optional.

Don&#8217;t add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. I usually add 4, but the number may vary depending on the size of your veggies. If you want to save time and you don&#8217;t mind about getting a better result, just add as many veggies as you want.

Transfer the veggies to a cooling rack, that way they won&#8217;t go soggy and also they will be less greasy. You can also use a paper towel, but the rack works amazing and is also zero waste.

To make the sauce, just mix all the ingredients in a saucepan, bring to a boil and simmer for 5 minutes.

Serve the vegetable tempura and the sauce immediately. You can keep the sauce in an airtight container or a jar in the fridge for at least 1 week. The tempura is best when fresh, but you can keep the leftovers in an airtight container in the fridge for 3-4 days. The sauce is optional, but your tempura pieces will taste much better if you dip them into the sauce.

It looks really great. I want to do this. Thanks.

This recipe is good, I tried it. I made it because I didn't have panko on hand, but I don't think the recipe should technically be named "tempura", as tempura is made with panko, and results in an airier and crispy texture that resists absorbing oil when fried. Whole wheat flour absorbs a LOT more oil. I wouldn't all this recipe healthier. Saying it might be a good selling point but it's simply not true. I'm not personally worried about the fact it's less healthy, I mean, it's a fried food, but calling it 'super healthy' is very strange indeed. 
I'm giving it 4 stars because it's still a good recipe, but knocked one of for accuracy in the text as far as 'health' goes, and for calling it tempura, which it definitely isn't.

Good sauce but the batter didn't work for me.  So I'll use my other batter recipe and your sauce in future.  Thanks.

Great recipe thanks It is clearly written, and see that you understand and love it. Thank you very much

This was delicious! I love that you used whole wheat flour. I do think it's healthy and I am saving it in my favorite recipe file. Thank you!!! Keep these great recipes coming. :-)

https://content.jwplatform.com/videos/hfNbgIRf.mp4

Vegetable Tempura

Did you know that you can easily enjoy takoyaki in the comfort of your own home? This Japanese street food is fun to make and can be enjoyed along with your friends and family. If you want to know how I made this iconic Osaka street food vegan, continue on reading. You'll see how easy it is, and how accessible the ingredients are.
All of these, if not most, ingredients can be found at any Asian grocery store! 

Vegan Takoyaki (Japanese "Octopus" Balls)

(2-inch) pieces – kombu https://amzn.to/39Y4vFg

– dried shiitake mushrooms https://amzn.to/3p9yDDX

– mushroom seasoning, optional https://amzn.to/2NvivyT

– water

– all purpose flour

dashi

– rice vinegar vinegar

– baking powder

– soy sauce

green onion

Beni shōga (red pickled ginger)

Rehydrated shiitake from the dashi

Vegan mayonnaise, see notes

Vegetarian Bull-Dog Sauce https://amzn.to/3qK9UGR

saucepan

Fine mesh sieve

Takoyaki pan https://amzn.to/2Y7GFBm

Mixing bowl

Chopping board

Knife

Whisk

Wooden skewers

In a small saucepan, combine the dried kombu, dried shiitake mushrooms, and water.

Place over medium-low heat, allow it to come to a slight boil (not a complete boil, and not a simmer), and cook for 10 minutes.

Using a fine-mesh sieve, drain the dashi into a bowl. Remove the kombu, and save it for another recipe. Use the rehydrated shiitake mushrooms, to fill your takoyaki!

Making the dashi:

Cut up the rehydrated shiitake into small chunks, finely chop up the green onions and red pickled ginger. Set aside until ready to use.

In a mixing bowl, add the all-purpose flour, baking powder, 1 1/4 cup of vegan dashi, rice vinegar, , and soy sauce. Mix until well combined. You are looking for a thin batter.

Pre-heat the takoyaki pan over medium-low heat. Generously brush the entire pan, the cavities and the flat areas with oil.

When the pan is hot, pour the batter to fill up all the cavities. It&#8217;s totally fine if it overflows!

Start by adding in about 2-3 pieces of shiitake mushrooms into each cavity of batter, then sprinkle in the green onions, and then the red pickled ginger. It&#8217;s totally fine if they&#8217;re sprinkled all over the pan, it&#8217;ll all get cooked and combined together.

Cook the bottoms for about 3-4 minutes. Use a wooden skewer to break the connected batter between each well.

Use the wooden skewers to flip it over and stuff the edges into itself as you&#8217;re turning. Let it cook for about another 1-2 minutes. Continue to do this until you have a nice round shape and the outside is nice and crispy and golden.

Transfer the takoyaki balls on to a plate, pour the Bull-Dog sauce, mayonnaise, and top it off with some aonori or furikake. Serve immediately, but be careful they will be hot inside!

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Top 2 vegan japanese recipe recipes from across the web

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Vegetable tempura

Vegan Takoyaki (Japanese "Octopus" ...

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