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We will learn how to make Vegetarian Tempura with Japanese Cuisine Artist miwako!
Tempura, after sushi, is probably the most popular dish in Japan, but only few people know the secrets of deep fried-cooking techniques for a perfect Tempura!In this workshop we will test ourselves at the preparation of a home-made tempura which has nothing to envy to the best restaurants.
miwako sensei will show you how to cut the vegetables in the proper way, then she will give you some tips to do not failed the frying process and finally you can enjoy a Crispy, Golden Tempura.
Tools· Pot· Shallow trays or flat plates 2· Small bowls or cups 2· Cooking chopsticks (if you do not have it you can use tongs and spatula)· Kitchen knife· Chopping board· Ladle· Cooking sheets (10cm)· Bamboo sticks(if you do not have it you can use yakitori chopsticks or lollipop sticks)· Colored tapes 2～3 types (any pattern you like)
Ingredients· Bell pepper 1/4 (or other green vegetables like broccoli, asparagus, zucchini, avocado, shiso leaf, etc.)· Eggplant 1/2· Shiitake mushrooms 2· Sweet potato or regular potato (1cm cut) 1· Carrot small slices (4cm long) 20g· Tempura flour 50g· Ice-cold water or sparkling water 70cc· Dashi (Japanese soup stock made from fishes and seaweeds) 50cc(water 150cc ＋ dashi starch 1/3 teaspoon)· Soy sauce 1 tablespoon· Mirin 1 tablespoon(type of rice wine similar to sake used as condiment in Japanese cuisine)· Vegetable oil (sesame or canola oil) about 3cm from the bottom of the pot· Salt small quantity· Matcha powder small quantity (not necessarily required)