Name: Tempura-Style Battered Vegetables
Prep time: 38 min
Cook time: 8 min
Yield: 6
Cuisine: Japonesa
Ingredients: 1/4 cups soy sauce, 62 ml, for the sauce; 1 tablespoon ketchup, 15 g, for the sauce; 1 tablespoon rice vinegar, 15 ml, for the sauce; 1 tablespoon honey, 15 ml, for the sauce; 1/2 tablespoons chile flakes, 7 g, for the sauce; 2 1/4 cups wheat flour, 450 g, sifted, for the batter mixture; 3 tablespoons sugar, 45 g, for the batter mixture; 1 teaspoon salt, 7 g, for the batter mixture; 2 teaspoons REXAL® baking powder, 14 g; 1 egg, for the batter mixture; 1 1/4 cups sparkling water, 312 ml, for the mixture (you may need more mineral water, depending on various factors, such as humidity); 1 cup pumpkin, in slices; 1 cup broccoli, in bunches, cooked; 1 cup carrot, peeled and in medium strips; 1 cup button mushrooms, clean and whole; 1 cup red bell pepper, in medium strips; chives, chopped for garnish

Preparation

30 mins

8 mins

Low

For the sauce. In a bowl, mix the soy sauce with ketchup, rice vinegar, honey, and chili flakes until combined. Set aside until use. For the batter mixture. In a bowl, mix the wheat flour with the sugar, salt, Rexal® Baking Powder, and the egg. Combine the ingredients and gradually add the mineral water while mixing vigorously with a whisk. You should obtain a slightly thick mixture.