Craving a light yet satisfying dish that bursts with fresh flavor? Look no further than Yachae Tempura, a delightful Korean-inspired take on classic tempura. This recipe showcases the vibrant textures and tastes of assorted seasonal vegetables, delicately coated in a crispy, golden-brown batter. Forget heavy, greasy tempura; this version is surprisingly light and airy, thanks to a few clever techniques we'll share. The perfectly balanced batter ensures each vegetable bite is a crunchy, delicious experience, complemented by a simple dipping sauce that elevates the dish to new heights.
Imagine the satisfying crunch of perfectly fried vegetables, the subtle sweetness of carrots, the earthy notes of mushrooms, all enveloped in a light and flavorful batter. Ready to create this culinary masterpiece in your own kitchen? Let's dive into the step-by-step instructions to make your own irresistible Yachae Tempura.
Tools Needed
- Knife
- Cutting board
- Mixing bowl
- Pot
- Candy thermometer (optional)
Ingredients
- Onion: 1
- Sweet Potatoes (Goguma): 2
- Colored Carrots: 3
- Green Onions: 2 bunches
- Flour: 2 1/2 cups
- Cornstarch: 1/2 cup
- Salt: 1 teaspoon
- Ice-cold water: 270-280ml (or 1 cup + 2 tbsp)
- Egg: 1
- Cooking Oil
- Soy Sauce
- Vinegar
- Red Chili Powder
- Sugar
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Cut the onion in half and slice it to about the thickness shown in the video.
- Peel and cut two sweet potatoes (Goguma) into matchsticks.
- Peel and cut three colored carrots into thin slices, then into matchstick style.
- Cut two bunches of green onions into similar lengths.
Step 2. Make and Combine the Batter
- Whisk together 2 1/2 cups flour, 1/2 cup cornstarch, 1 teaspoon salt, 270-280ml ice-cold water, and 1 egg. Don't overmix.
- Add all the prepared vegetables to the batter and mix until well coated.
Step 3. Heat the Oil and Fry
- Heat cooking oil in a pot to 320-350°F (160-175°C). Test the temperature with a candy thermometer or by dropping in some salt; it should crackle.
- Carefully drop small batches of battered vegetables into the hot oil. Don't overcrowd the pot.
Step 4. Finish and Serve
- Fry until golden brown and crispy.
Read more: Chikuwa Isobeage Recipe: Crispy Fish Cake Tempura
Tips
- Cut all vegetables into thin, even matchsticks so they cook evenly and you get a variety of flavors in each bite.
- Don't add too much batter to the vegetables; a thin coating is best. Also, avoid overcrowding the pot to maintain oil temperature and prevent soggy tempura.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 80-90g
- Protein: 5-7g
FAQs
1. Can I use frozen vegetables for this recipe?
While fresh vegetables are best for optimal flavor and texture, you can use frozen vegetables. Ensure they are fully thawed and patted completely dry before battering and frying to prevent excess moisture, which can make the tempura soggy.
2. How do I prevent my tempura from becoming soggy?
The key is a light, airy batter and ensuring your oil is hot enough (around 350°F/175°C). Don't overcrowd the pan when frying; work in batches to maintain oil temperature. Also, make sure your vegetables are completely dry before coating them in the batter.
With its delightful crunch and vibrant flavors, this Yachae Tempura recipe is sure to become a new family favorite. The simple yet effective techniques ensure a consistently light and crispy result, every time. Enjoy this healthy and delicious treat as a side dish or a light meal!