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Prep time
10 minutes
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Cook time
20 minutes
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Serves
2
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
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Ingredients
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1 tablespoon
Matcha Powder
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1 tablespoon
Mayonnaise
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3 tablespoons
All Purpose Flour
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1 cup
Cold Water
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Vegetable Oil for deep-fry
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Vegetables (Asparagus, Zucchini, Onion, Green Pepper, Broccoli, etc.)
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1/2 tablespoon
Salt
Directions
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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.
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Put the mayonnaise in a bowl and add the cold water little by little and mix well.
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Add the matcha flour with the mayonnaise and mix by cutting motion. Do not mix too much or the batter gets too mushy.
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Heat the oil until it simmers.
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Dip the vegetables in the batter and deep fry them until crispy.
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Prepare Matcha salt by simply mixing the matcha powder and salt.
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Serve with the matcha salt.
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