Chuo City Trip Overview
We will learn how to make VEGETARIAN TEMPURA with Japanese Food Artist miwako!
Tempura, after sushi, is probably the most popular dish in Japan, but only few people know the secrets of deep fried-cooking techniques for a crispy golden tempura!
In this workshop we will try to prepare home-made tempura which has nothing to envy to those in restaurants.
miwako sensei will show you how to cut vegetables in the proper way, then she will give you some tips to do not failed the frying process.
What are you waiting for? Pick up peppers, eggplants, mushrooms, potatoes and join us to make delicious and gorgeous vegetarian tempura!
Additional Info
Duration: 1 hour 30 minutes
Starts: Chuo City, Japan
Trip Category: Food, Wine & Nightlife >> Cooking Classes
Explore Chuo City Promoted Experiences
What to Expect When Visiting Chuo City, Tokyo, Japan
We will learn how to make VEGETARIAN TEMPURA with Japanese Food Artist miwako!
Tempura, after sushi, is probably the most popular dish in Japan, but only few people know the secrets of deep fried-cooking techniques for a crispy golden tempura!
In this workshop we will try to prepare home-made tempura which has nothing to envy to those in restaurants.
miwako sensei will show you how to cut vegetables in the proper way, then she will give you some tips to do not failed the frying process.
What are you waiting for? Pick up peppers, eggplants, mushrooms, potatoes and join us to make delicious and gorgeous vegetarian tempura!
1. Introduction
2. Lecture on Tempura
3. Preparation
4. “How to Make Tentsuyu” (tempura dip)
5. “How to Make Tempura Batter”
6. “How to Cut Vegetables and Heat up the Oil”
7. “How to Fry”
8. Arrange and Decorate
9. Eat and share
What you will need
Tools: pot ; shallow tray or flat plate 2; small bowls or cups 2; cooking chopsticks (if you do not have it you can use tongs and spatula); kitchen knife; chopping board; ladle; cooking sheets (10cm); bamboo sticks (if you do not have it you can use yakitori chopsticks or lollipop sticks); colored tape 2～3 types (any pattern do you like).
Ingredients: bell pepper 1/4 (or other green vegetables like broccoli, asparagus, zucchini, avocado, “shiso” leaf, etc.); eggplant 1/2; shiitake mushrooms 2; sweet potato or regular potato (1 cm cut) 1; carrot small slices (4cm long) 20g; tempura flour 50g; water 70cc; “dashi” (water 150cc ＋ dashi starch 1/3 teaspoon); soy sauce 1 large spoon; “mirin” 1 large spoon; vegetable oil (sesame or canola oil) about 3cm from the bottom of the frying pan: salt small quantity; matcha powder small quantity (not necessarily required).
Sample Menu
• “Dashi” – Japanese soup stock made from fishes and seaweeds.
• “Mirin” – Type of rice wine similar to sake used as condiment in Japanese cuisine.
• Tempura flour – Ingredients – In the case you do not have tempura flour you can use: wheat flour 100g; iced water 100cc; egg 1/2.
