Beer-Batter Tempura Vegetables with Ginger Sauce Recipe | Co+op
A Japanese favorite gets a beery twist. The bubbly beer gives the fried batter a lacy, shatteringly crisp texture.
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Cooking tools:
- Deep fryer
- Dutch oven
- Instant-read thermometer
- Baking sheet
- Paper towel
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Tongs
- Slotted spoon
- Ice cube tray
- Spoon
- Cutting board
- Chef's knife
- Paring knife
- Kitchen timer
Ingredients
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons freshly grated ginger
- 1 tablespoon honey
- 1 teaspoon dark sesame oil
- 12 large broccoli florets
- 12 large cauliflower florets
- 1 large red bell pepper, cut into 1/4-inch-thick rings
- 1 pound asparagus spears, trimmed
- 1/4 cup arrowroot
- 1/2 cup unbleached flour
- 1/4 cup garbanzo bean flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup lager or pilsner beer, cold
- 1 large egg, whisked
- Vegetable oil for deep-frying
- Fine salt, optional
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