Foryoueats: Gluten Free Tempura

Name: Foryoueats: Gluten Free Tempura
Ingredients: For the Tempura:; ⅛ kabocha squash; 1 Japanese sweet potato (Satsumaimo); 8 okra; 8 French green beans (haricots verts); 8 large and jumbo shrimp; 2 Japanese or Chinese eggplants; 4 cups neutral oil (for deep-frying); For the Batter:; 1 large egg (50 g each w/o shell); water; ½ cup rice flour (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off); For the Dipping Sauce:; ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 3 Tbsp gluten-free soy sauce; For Serving:; 2 inches daikon radish (grated and squeezed of most of the liquid)

foryoueats.com

This gluten-free tempura recipe features a light, crispy batter coating an array of fresh vegetables and jumbo shrimp. Served with a savory dipping sauce and grated daikon radish, this dish is a...

View Original

Share this recipe:

Ingredients

For the Tempura:
⅛ kabocha squash
1 Japanese sweet potato (Satsumaimo)
8 okra
8 French green beans (haricots verts)
8 large and jumbo shrimp
2 Japanese or Chinese eggplants
4 cups neutral oil (for deep-frying)
For the Batter:
1 large egg (50 g each w/o shell)
water
½ cup rice flour (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off)
For the Dipping Sauce:
¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)
3 Tbsp gluten-free soy sauce
For Serving:
2 inches daikon radish (grated and squeezed of most of the liquid)