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Vegetable Tempura.

Updated: Sep 28, 2021

Pumpkin kabocha squash aubergine brinjal melanzano carrot shiso oba green perilla tempura by kurumicooks easy tasty healthy Japanese Asian and Fusion cooking and food for your kitchen

Well, Halloween is just around the corner and the shops are full of pumpkins. Personally, I think pumpkin is such a delicious vegetable, it's too good to only eat at Halloween. Here's a recipe for some vegetarian tempura including pumpkin (or kabocha as it is called in japan) along with shiso leaves, carrot and aubergine.

The keys to this recipe are:

A/. cut the vegetables thin to get crisp tempura and,

B/. get the temperature of the oil right and keep it there (check by dropping in a little bit of batter - if it rises bubbling to the surface, the oil is hot enough to start.

C/. don't crowd out the oil with too many pieces of tempura at one time and,

D/. remember that the shiso leaves will be ready in under a minute but the thicker veg will take longer.

That apart, vegetable tempura is easy to prepare and makes for a very healthy lunch or dinner. Take a look at some of my other recipes to get ideas about combining this tempura with some other dishes for a real Japanese feast! You can find the written recipe by clicking Vegetable Tempura and the Youtube video tutorial by clicking Vegetable Tempura.

Happy cooking! Kurumi XXXX.

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