Tokyo Green Tempura

About Tokyo Green Tempura

Tokyo Green Tempura is a modern take on the traditional Japanese dish, tempura. Tempura originated in Japan in the 17th century and has since become a beloved dish globally. Traditionally, it involves deep-frying vegetables or seafood in a light batter. Tokyo Green Tempura focuses on utilizing fresh vegetables that are native to Japan and other parts of Asia, offering a crispy and flavorful bite while being a healthier alternative to the conventional tempura.

Inspired by Japan's fascination with capturing the seasons' essence, this recipe uses a selection of vegetables that reflect the vibrant greenery of Tokyo's gardens and parks during spring.

Ingredients

• Zucchini - 1 medium
• Asparagus - 1 bunch
• Broccoli - 1 small head
• Shiitake Mushrooms - 200g
• Spinach - 200g
• Green Beans - 1 cup
• Tempura Batter - 1 cup
• Sparkling Water - 1 cup, chilled
• Vegetable Oil - for frying
• Soy Sauce - 1/4 cup
• Ginger - 1 inch, grated
• Garlic - 2 cloves, minced
• Lemon - 1, juiced
• Salt - to taste

Preparation

Preparing the Vegetables

1. Wash the zucchini, asparagus, and green beans under running water to remove any dirt. Pat them dry with a paper towel.
2. Slice the zucchini into 1/4-inch thick rounds.
3. Trim the ends of the asparagus and cut into 3-inch pieces.
4. Cut the broccoli into small florets.
5. Remove stems from the shiitake mushrooms and slice them in half if they are large.
6. Rinse the spinach and remove long stems.

Making the Tempura Batter

1. In a bowl, add 1 cup of tempura batter.
2. Pour in 1 cup of chilled sparkling water slowly, stirring gently until just combined. The batter should be a bit lumpy to ensure a light texture after frying.

Cooking Process

1. Heat a generous amount of vegetable oil in a deep fryer or large saucepan to 350°F (180°C).
2. Dip the zucchini slices into the tempura batter, ensuring they are fully coated.
3. Carefully place them in the hot oil. Fry in batches to avoid overcrowding, which can cool the oil and lead to soggy results.
4. Fry each batch until light golden brown and crispy, approximately 2-3 minutes. Turn them halfway through for even cooking.
5. Remove the cooked tempura from the oil and drain on a plate lined with paper towels.
6. Repeat the process with the remaining asparagus, broccoli, shiitake mushrooms, spinach, and green beans.

Tempura Dipping Sauce

1. In a small bowl, combine 1/4 cup of soy sauce, the grated ginger, minced garlic, and the juice of 1 lemon. Stir well to mix the flavors.
2. You can adjust the seasoning with a pinch of salt if needed.

Serving Suggestion

Serve the Tokyo Green Tempura hot, accompanied by the refreshing tempura dipping sauce. For a complete meal, consider pairing it with a bowl of steamed rice and a light miso soup. It's a delightful dish perfect for enjoying with family and friends, bringing a taste of Tokyo onto your dining table.

Ensure to set a cooking timer to keep track of frying time and achieve optimal results.