Japanese

Matcha Tempura with Matcha Salt

by:
June 28, 2020
6 Ratings
Photo by Rie
Author Notes

Traditional Japanese Tempura batter is just a mixture of flour, egg and water. But it is actually difficult to make crispy Tempura at home. I have used the technique some genius chef has created to make crispy Tempura at home; he uses Mayonnaise in stead of egg for the Tempura batter. I really like the mayonnaise Tempura batter especially because it does not ruin the flavor of matcha. Please serve with the matcha salt and fully enjoy the yumminess of matcha! —Rie

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2
Ingredients
  • 1 tablespoon Matcha Powder
  • 1 tablespoon Mayonnaise
  • 3 tablespoons All Purpose Flour
  • 1 cup Cold Water
  • Vegetable Oil for deep-fry
  • Vegetables (Asparagus, Zucchini, Onion, Green Pepper, Broccoli, etc.)
  • 1/2 tablespoon Salt
In This Recipe
Directions
  1. Reserve half of the matcha powder for the matcha salt. Mix rest of the matcha powder with flour. Shift the matcha flour and make sure no cramps are left.
  2. Put the mayonnaise in a bowl and add the cold water little by little and mix well.
  3. Add the matcha flour with the mayonnaise and mix by cutting motion. Do not mix too much or the batter gets too mushy.
  4. Heat the oil until it simmers.
  5. Dip the vegetables in the batter and deep fry them until crispy.
  6. Prepare Matcha salt by simply mixing the matcha powder and salt.
  7. Serve with the matcha salt.

See what other Food52ers are saying.

2 Reviews

Vegan78 July 8, 2020
Should I use Japanese mayo?
 
Author Comment
Rie July 10, 2020
Thank you for your question. I have received feedback from a lady in Seattle and she made nice crispy Tempura with American mayonnaise. I think you can use your local brand.