My auntie brought us plenty of Romano beans from her garden, my mom said they are really good for tempura, so made tempura bowl with Romano beans, zucchinis, Oba leaves (it’s like Japanese basil), sweet green peppers, Maitake mushrooms, and eggplants Was so delicious and satisfying Remember??
As I mentioned on previous post, the very important part of making crispy tempura is the temperature.
The tempura oil has to be hot enough, and the batter (flour and water) has to be very cold, I usually put 2,3 ice cubes, and mix lightly.And don’t dip too much batter!!
Tempura broth;
In a small sauce pan, boil 240ml water, 1/4 cup soy sauce, 1.5TBS cane sugar, 1tsp kelp powder, simmer until it gets slightly thick