broccoli tempura

  • Serves: 2
  • Calories: 252 kcal
  • Total Time: 20 m
    • Prep: 10 m
    • Cook: 10 m
  • Japanese: Burokkori no tempura

ingredients:

  • 150 g broccoli
  • salad oil for deep-frying
  • a little flour

coating:

  • 1 egg
  • 40 ml cold water
  • 20 g flour

dipping sauce (optional):

step 1:

Cut the broccoli (including stems, if desired) into pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the broccoli lightly with a little flour before applying the coating (see Step 4).

step 4:

With chopsticks, dip the broccoli pieces into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170 °C and deep-fry 3 to 5 broccoli pieces a few minutes until golden brown. Remove and drain on a rack. Cook the remaining broccoli in the same manner.

step 6:

When serving, you can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the broccoli pieces into the dipping sauce.

Or, if you prefer salt, pour a suitable amount onto a small plate and dip the broccoli pieces into the salt.

comment:

The broccoli becomes soft and very delicious. Please try it.