Side DishJapanese
Leek & Wild Mushroom Tempura
Crisp, lacy tempura of leek and wild mushrooms with a tangy soy-ginger dipping sauce.
30 min 4 servings
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Ingredients
For 4 servings
- 2 piece leeks, sliced into rings
- 250 g wild mushrooms, in pieces
- 480 g ice-cold water
- 180 g plain flour
- 64 g cornflour
- 1 piece egg
- 100 g soy sauce
- 50 g rice wine vinegar
- 3 g ginger, grated
- 3 g garlic, grated
- 30 g chives, chopped
- Oil, for deep-frying
- Salt, to taste
Nutrition / serving
- Calories
- 400 kcal
- Protein
- 9 g
- Carbs
- 63 g
- Fat
- 13 g
Allergens: Egg, Gluten, Soya, eggs, gluten, soy, sulphites
Estimated from ingredient data.
Method
Whisk the flour, cornflour and egg, then gradually add the ice-cold water to a thin, barely-mixed batter.
Heat the oil to 180°C.
Dip the leeks and mushrooms in the batter and fry until crisp and golden; drain.
Whisk the soy sauce, rice vinegar, ginger, garlic and chives into a dipping sauce.
Lightly salt the tempura and serve warm with the sauce.
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