Usually I hate that saying, but since this post IS Japanese centric… I will make an exception!

Great for something easy to throw together on a Friday night, or an idea for a fancy looking weekend dinner. It’s really fast and simple and you most likely have everything in your kitchen now!

Tempura 

Veggies of your choice. Try things like: Okra, spring onions, onions, carrots, jalapeños, radishes, peppers, mushrooms, etc! Almost anything that doesn’t take a long time to cook or you can eat raw. So I would stay away from things like potatoes.

Oil for frying. Use light oils like canola, rapeseed, sunflower, or mixed vegetable oil rather than olive oil.

Cornflour/cornstarch (1/4C -1/2C depending how many veggies you are frying. You can always add more to the bowl).
Panko* (optional for extra crunch, but not necessary)

• Heat oil on med-high in a pan. Use enough oil that the veg can float a little. Heat for 10 minutes to bring the temperature up.
• In a wide bowl, add cornstarch. Mix in a handful of panko, if using
• Wash your vegetables. Don’t bother drying- you want them wet!
• Toss wet veg in cornstarch just before frying.
• Put one tester in the oil to make sure it is hot enough (other wise the oil just soaks in).
• Place a few veg at a time in the pot of oil. Fry 30 seconds per side, or until golden yellow.
• Place on a paper towel/kitchen roll sheet to absorb any extra oil.

Remember to be extra careful no water is splash into the oil!

And there you go! Simple, fast, delicious! Great with some rice and some dipping sauce like a ponzu-soy or sweet chilli sauce. Heck, maybe mix a little wasabi with some mayo for a nice sauce!

* Panko

• are Japanese bread crumbs
• do not use if you want this recipe to be gluten-free
• is pronounced “pawn-kO” not “paaaan-kO”
• and while we’re at it, it’s “ten-poo-rah” not “ten-pure-ah”