Savoury

Tempura with Yuzu Mayo Dipping Sauce

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

 

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The Recipe
Serves 4

Ingredients

  • 1 cup Tempura Batter
  • 1 cup Rice Flour
  • 4 tbsp Corn Starch
  • 2 tsp Baking powder
  • 1 tsp Salt
  • Pinch Sugar
  • Yuzu Mayo
  • 1 Egg yolk, room temprature
  • 120ml Vegetable oil
  • 1/2 tsp English Mustard
  • Pinch Sugar
  • 1 tsp Vinegar
  • 1 tsp Soya sauce
  • 1 tsp Sprig Yuzu Extract
  • 1/2 tsp Minced Garlic
  • 1/4-1/2 cup Cold water
  • 1/2 tsp Salt

Instructions

  • Whisk the yolk with mustard, sugar, salt and vinegar.
  • Slowly, while whisking add the oil, initially, drop by drop.
  • Whisk vigorously until you get the desired consistency.
  • Then whisk in the soya sauce, yuzu extract and garlic.
  • Whisk all the ingredients together to make the batter.
  • Place the frying oil in a large vessel and place on heat.
  • Coat all the vegetables lightly in rice flour.
  • Once the oil starts to bubble, dip each vegetable into the batter and then place carefully into the oil.
  • Once the vegetables are fried and batter has cooked through, remove with a slotted spoon and place on paper towel.
  • Soak of excess oil and place in serving platter with the Yuzu Mayo dipping sauce.
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