Japanese food is synonymous with tempura – light crispy bhajiyas, dipped into a delicious world umami – they get it so right and I had to make my attempt at going all out for this recipe.
Here I’ve created an eggless tempura batter using ingredients you probably have in your pantry (i.e. another reason to make it in a jiffy!). this batter is whisked in minutes, and the trick is to leave the it in the fridge for at least 10 minutes before dipping in the goodies. Today, I use a limited selection – baby corn, red pepper slices, eggplants and onions; but the list is endless – carrots (steamed slightly), sweet potato, tofu, avocado, zucchini…
The homemade mayo is the star of this recipe and with the brightness of the Yuzu Extract – it is just brilliant. This homemade mayo is ridiculously easy, and requires just a little bit of an arm workout which I’m not sorry about, because you will compensate the loss with a big dollop of this mayo! I can assure you that you will never eat packaged mayo after you try this at home.
For those who do not have eggs, simply stir in 1 teaspoon of the Yuzu Extract to eggless mayo, along with a minced garlic clove and soya sauce.
Photo Credits: The Kitchen Trail