Seasonal Vegetable Tempura | Jonetsu Tairiku Official Channel's Recipe Transcription

Choose asparagus that is firm. Do not use a kitchen knife and fold it by hand at a position where it can be folded naturally. Do not soak in water. Choose an eggplant that has a well-balanced bulge and cut it into slices. If you want to make it look good, cut it in half vertically, cut it in four vertically and horizontally, and make a vertical cut. Peel the lotus with a peeler and cut into slices. Alternatively, slice as much as you eat and peel.

Sift the flour. Put the eggs in cold water and dissolve. Discard the foam and weigh 500 ㏄ of egg water and put it in a bowl. Add flour in 3 portions. Don't stir too much as it's okay to cheat. Do not throw away the rest of the egg water and save it for adjustment.

Keep the oil at 175 ° C, soak the asparagus once floured in the batter and put it in the oil. Increase the heat just before taking it out. Cut in half and serve as you like.

Add flour to the eggplant at 175 ° C to remove excess flour, and add a little flour to the batter to make it hard to remove. Put in oil and fry while maintaining the temperature. When the bubbles become smaller and there is no sound, raise and serve.

The lotus also puts flour on both sides, but after removing the excess batter, put on the batter and put it in oil. Keep at 175 ° C, raise when there is no sound, and serve.