Gluten Free Tempura
bring 3 Tbsp mirin to boil over medium-high heat
add 3/4 cup ( 200 ml ) dashi and 3 Tbsp gluten-free soy sauce
bring to boil and set aside
scoop the seeds from 1/8 kabocha
cut into 1/8 inch ( 4 mm ) slices
cut 1 small Japanese sweet potato into ⅛ inch (4 mm) slices
soak in water to remove starch for 10 minutes
make a couple of small slits on 8 okra
pierce okra, so they don't explode oil
peel and devein 8 jumbo shrimps
pour 2 Tbsp sake to the shrimps
cut tail to remove moisture
make a couple of slits underside
bend it backward ( belly-up ) until you hear a “pop” sound
pat dry sweet potato with a paper towel to remove the moisture
In a medium bowl over a kitchen scale, add an egg
pour water until the egg + water mixture weighs 200 grams
mix well
add 1/2 cup ( 80 g ) rice flour
heat oil until 340F ( 170 C )
whisk before dipping to evenly distribute flour
coat the sweet potato slices with batter and deep fry for 3 minutes
deep fry at 340 F ( 170 C ) for 3 minutes
shake off excess oil and transfer to a wire rack
remove all scraps between deep-frying
coat the kabocha slices with the batter
deep fry at 340 ºF (170 ºC) for 3 minutes
coat the okra, and deep fry at 340 ºF (170 ºC) for 2 minutes
coat a handful of green bean
deep fry at 340 ºF (170 ºC) for 2 minutes
cut 2 eggplants in half lengthwise
eggplants change color, so cut right before deep-frying
Leaving 3/4 inch ( 2 cm ) on one end, make 5-6 slits on the skin lengthwise
coat the eggplants, and deep fry
deep fry at 340 ºF (170 ºC) for 2 minutes
whisk the batter, coat the shrimp
deep fry at 340 ºF (170 ºC) for 2 minutes
grated 2" ( 5 cm ) daikon radish for a dipping sauce
itadakimasu!
Hi everyone, it's Nami from Just one cookbook.
Today, I make a gluten-free tempura recipe.
instead of regular wheat flour, I use rice flour.
The batter is a little bit thinner but the end result is very thin crust and crispy,
and even the next day,
if you put it in the oven or toaster oven, the batter gets very crunchy and it tastes delicious too.
I hope you enjoyed today's tutorial.
If you did, please give me a thumbs up.
and let me know in the comment below what recipe you want me to make in the future.
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All right, See you guys soon!
Bye!
Just one cookbook