Description
3 ways to make delicious eggplant tempura. (ナスの天ぷら) Serves 3-4 people.
Ingredients
- 100ml cold water
- 50ml sparkling water
- 15g potato starch or corn starch
- 75g weak flour (cake flour or all purpose) + extra for dusting
- 1/2 tbsp mayonnaise (or half a small whisked egg)
- 2 ice cubes (optional)
- Oil for frying (vegetable, canola, peanut or white sesame)
- 3 Japanese eggplants (alternatives: Chinese eggplant or Italian eggplant)
Instructions
- Measure out 100ml of water into a jug and place it in the fridge for 20-30 minutes. Place sparkling water in the fridge too. (Preferably an unopened bottle.)
- Sift 15g potato starch and 75g cake flour into a bowl. Mix them together and place the bowl in the fridge for 20-30 minutes.
- While your tempura batter ingredients are chilling, cut your eggplant according to your preferred method in the post above.
- If using suehiro cut or thick rounds, soak the eggplant in cold water with a sprinkle of salt for 5-10 minutes. If using thin cuts, sprinkle the surface with salt.
- Once your batter ingredients have been chilling in the fridge for 30 minutes, start preheating your oil to 175°C (35o°F).
- In a bowl (or jug), add a few tbsp of the chilled water and 1/2 tbsp of mayonnaise. Mix until well combined, this loosens up the mayo. (Alternatively, whisk a small egg in a separate bowl and add half to the water instead.)
- Pour the rest of the chilled water and 50ml of chilled sparkling water into the bowl.
- Add the flour/starch one third at a time, gently drawing crosses through the mixture with the chopsticks to incorporate it. (Do not whisk or over mix.)
- Test your oil by adding a drop of batter, if it sizzles and floats you're ready to fry.
- Add a couple of ice cubes to the batter and mix to make it extra cold. (optional)
- Dry the eggplant pieces with kitchen paper and coat them thin layer of flour.
- Dip them in the batter and then carefully place them into the oil. Make sure not to overfill the pot. (Keep the batter in the fridge between batches.)
- For suehiro cut or thick rounds, deep fry for about 1 minutes on each side. For thin slices, fry for 30 seconds on each side or until crispy.
- Once cooked, place on a wire rack to allow the excess oil to drip off.
- Serve and enjoy!
Notes
Enjoy eggplant tempura with tentsuyu sauce or salt.
Eggplant tempura can be eaten as a side or served on top of udon noodles, soba noodles or on top of rice (tendon/tempura donburi).
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Cook Time: 10 minutes
- Category: Vegetable
- Method: Deep fry
- Cuisine: Japanese
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