Japanese vegetable tempura recipe

Who said the tempuras are only made with wheat flour? Well, in recipes, we teach you how to prepare Japanese vegetables made with rice flour, which makes this rich dish a recipe for perfect for celiacs. Although the gluten -free tempura that we prepare below is an exquisite dish, it is important Remember, as the Nutrition and Cooking team indicates that this type of fried foods are quite caloric dishes so it is best to prepare them from time to time and not every day. Of course, nothing better than allowing us a taste from time to time and if we do it with a dish of crispy vegetables, following a traditional Japanese recipe … better than better!

Japanese vegetable tempura ingredients:

1. Lava very well and cuts the vegetables in Julian. We have used rather small vegetables, in case you want to make more quantity or have very large pieces, remember that you will surely have to increase the amount of flour.

2. Next we proceed to prepare the tempura without gluten. To do this, we begin by mixing the water with the ice and reserved in a glass, the important thing is that we have ice water.

3. We place the rice flour in a large bowl to which we will add the frozen water little by little. Constantly remove the mixture of flour and water until it has the perfect consistency. To verify this consistency we will introduce a doubt in the mixture, if it is at US point we will see how the mixture leaves a whitish film in it.

4. Before bathing vegetables, we must have hot oil to fry. The ideal temperature is about 150ºC. When you have it, bathe the vegetables in the Japanese tempura and fry until the pieces rise to the surface and look golden. Retire and reserve on absorbent paper to remove excess oil.

5. Japanese vegetable tempura is ideal to serve as an incoming accompanying with soy sauce or a little sambaizu sauce. Other things you can prepare with this gluten-free tempura are:- Tempura of fruits

– Empanized avocado

– Tempra prawns