Overview
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.
What are you waiting for? Pick up peppers, eggplants, mushrooms, potatoes and join us making delicious and gorgeous vegetarian tempura!
Activity description
① Introduction② Lecture on Tempura
③ Preparation
④ How to Make Tentsuyu
Japanese Food Artist miwako will explain you the recipe for Japanese tempura dip.
⑤ How to Make Tempura Batter
miwako sensei will show you how to make the base for tempura. If you do not have tempura flour you can use other ingredients to make your base (list in the section below).
⑥ How to Cut Vegetables and Heat up the Oil
⑦ How to Fry Tempura
⑧ Arrange and Decorate
⑨ Eat and Share
Teacher
miwako - Japanese Cuisine Artist
What you will need
Tools
① Pot
② Shallow trays or flat plates 2
③ Small bowls or cups 2
④ Cooking chopsticks (if you do not have it you can use tongs and spatula)
⑤ Kitchen knife
⑥ Chopping board
⑦ Ladle
⑧ Cooking sheets (10cm)
⑨ Bamboo sticks
(if you do not have it you can use yakitori chopsticks or lollipop sticks)
⑩ Colored tapes 2～3 types (any pattern you like)
Ingredients
① Bell pepper 1/4 (or other green vegetables like broccoli, asparagus, zucchini, avocado, shiso leaf, etc.)
② Eggplant 1/2
③ Shiitake mushrooms 2
④ Sweet potato or regular potato (1cm cut) 1
⑤ Carrot small slices (4cm long) 20g
⑥ Tempura flour 50g
⑦ Ice-cold water or sparkling water 70cc
⑧ Dashi (Japanese soup stock made from fishes and seaweeds) 50cc
(water 150cc ＋ dashi starch 1/3 teaspoon)
⑨ Soy sauce 1 tablespoon
⑩ Mirin 1 tablespoon
(type of rice wine similar to sake used as condiment in Japanese cuisine)
⑪ Vegetable oil (sesame or canola oil) about 3cm from the bottom of the pot
⑫ Salt small quantity
⑬ Matcha powder small quantity (not necessarily required)
In the case you do not have tempura flour you can use the follow ingredients:
① Wheat flour 100g
② Ice-cold water or sparkling water 100cc
③ Egg 1/2
Duration
90 minutes
Fee
¥3,000
Charge includes
Experience fee, consumption tax, tempura recipe
Charge not includes
Ingredients and tools
About request availability
The minimum number of participants to request a reservation is 3.
Zoom settings
This is an online experience you can join comfortably at home via Zoom.
What do you need is just a few tools for writing exercise and your curiosity!
To participate, you need an internet connection and enabling the audio/video streaming functions.
Use Zoom (online communication platform) video conference function to join our online experience.
Download free app Zoom on your PC, tablet or mobile device.
Once your registration is completed, we will send you an email with all the details to participate it.
Login and check Zoom settings 5 minutes before the workshop starts.
Warning for the participants: if you are late, we may refuse your participation.