Should I peel Japanese eggplant?
The Japanese eggplant and the smaller varieties are not as bitter, so their skin doesn’t need to be peeled and the extra salt preparation is not necessary. Sliced eggplant can turn brown quickly, so cook it soon or sprinkle lemon juice on it to keep the colour.
What is vegetable tempura made of?
Tempura is a Japanese dish of battered and deep fried vegetables, fish or shellfish. The batter is light and delicate which makes for a thin, crispy and crunchy coating. You can use any vegetable you like, but in this case I used what I had on hand, which was broccoli, cauliflower, sweet potatoes and green beans.
How do you mix Kikkoman tempura batter?
Tempura Batter Mix:To make batter, combine tempura batter mix with ice water. Stir until smooth (do not overmix); set aside. Pat food items dry and dust with dry tempura batter mix. Dip food into tempura batter, coating completely.
What is the difference between eggplant and Japanese eggplant?
Japanese eggplant are slightly smaller than Chinese eggplant and have the same dark purple skin as the American and Italian varieties. Also quick cooking but not as mild as Chinese eggplant, they’re excellent for grilling and broiling, and they stand up to the assertive flavors of garlic, soy, and ginger.
What is the best oil for tempura?
canola
Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil. Sesame oil is highly fragrant and adding a couple of tablespoons or more can add its perfume to your tempura. You can reuse the oil a couple of times.
What vegetables stir fry?
Stir fry ingredients
- Olive Oil.
- Vegetables: red bell pepper, yellow bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts.
- Sauce: soy sauce, garlic cloves (minced), brown sugar, sesame oil, chicken broth, cornstarch.
- Garnish: green onions and sesame seeds.