Recipes/ Vegetable tempura with miso-mustard sauce

Vegetable tempura with miso-mustard sauce

Let's make it

Step 1

Prepare Tempura Vegetables: Attach deep fry thermometer to large saucepot; add oil and heat to 350° over medium heat.

Step 2

Prepare Miso-Mustard Sauce: In small bowl, whisk all ingredients. Makes about 1 cup.

Step 3

In medium bowl, whisk flour and cornstarch. In large bowl, whisk egg; whisk in club soda and salt. Gently whisk flour mixture into egg mixture just until combined, leaving some lumps remaining.

Step 4

In batches, add vegetables to batter; with slotted spoon, transfer to hot oil and fry 2 minutes or until crispy. With slotted spoon, transfer to paper towel-lined cookie sheet. Makes about 8 cups.

Step 5

Serve Vegetable Tempura with Miso-Mustard Sauce.

Nutrition Info

Approximate nutritional values per serving: 252 Calories, 13g Fat (2g Saturated), 16mg Cholesterol, 501mg Sodium, 31g Carbohydrates, 2g Fiber, 9g Sugars, 3g Added Sugars, 4g Protein

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Ingredients

Tempura Vegetables

quart vegetable oilall-purpose flourcornstarchegg1½ice cold club soda1/2saltvegetables such as carrots (cut into ½ -inch x 3-inch pieces), cauliflower florets, fresh green beans, mini sweet peppers (halved lengthwise), radishes (halved lengthwise)

Miso-Mustard Sauce

1/2white miso pastemirinwater1½Dijon mustard1½honeygranulated sugarrice vinegar

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Vegetable tempura with miso-mustard sauce

Prep Time

Cooking Time

Servings

Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

Tempura Vegetables

Miso-Mustard Sauce

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