Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, crispy and light: vegetable and mushroom tempura. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Crispy and Light: Vegetable and Mushroom Tempura is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Crispy and Light: Vegetable and Mushroom Tempura is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook crispy and light: vegetable and mushroom tempura using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Crispy and Light: Vegetable and Mushroom Tempura:

1. Get 1/2 Onion [For the kakiage fritters]
2. Make ready 1/2 pack Maitake mushrooms
3. Prepare 1 King oyster mushroom
4. Take 1 Shiso leaves
5. Make ready 1/3 Carrot
6. Take 1 Dried shrimp [For the kakiage fritters]
7. Prepare For the batter
8. Make ready 180 ml ★ Flour
9. Take 1 Egg
10. Get 2 tbsp ★ Cornstarch [or Katakuriko]
11. Make ready 1 ※ 180 ml Ice water
12. Take For the dipping sauce
13. Take 1 [refer to step 8 below] Mentsuyu, matcha, salt

Steps to make Crispy and Light: Vegetable and Mushroom Tempura:

1. Slice the vegetables as shown. Carrots are best sliced into thin rectangular sticks! I recommend chilling all of the ingredients before deep frying.
2. Use only the water from the ice water. Use a chilled egg. Chill the bowl for extra measure! The liquid should measure 180 ml with the egg included, like this!
3. In a cup, add the chilled water to the ※ chilled egg so that it measures to 180 ml. Transfer to a bowl and add the ★ dry ingredients and mix briskly! The key is "briskly".
4. The oil should be between160-170°C! The large oil bubbles should become smaller and when you drop batter into it, if it comes out light and crisp, it's ready for frying!
5. Although it's a pain, always remove the tempura crumbs from the oil surface! Use a fine net skimmer! Save the tempura crumbs to sprinkle in miso soup or noodle dishes.
6. Deep fry the onion and shrimp last! Add a bit more flour at this stage, about 1 tablespoon! Use a spoon to drop the kakiage mixed tempura into the oil.
7. Transfer to rack to drain excess oil.
8. To make the dipping sauce, follow the instructions on the bottle! To make matcha salt, mix 1 teaspoon matcha and 2 teaspoons salt. It's done once you plate the tempura.

So that is going to wrap this up for this exceptional food crispy and light: vegetable and mushroom tempura recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!