Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, broccoli tempura with matcha salt. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Broccoli Tempura with Matcha Salt is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Broccoli Tempura with Matcha Salt is something that I’ve loved my entire life.
Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too. You could whisk in an egg to the batter if you like If you mix the batter for too long it will get gluey, so just mix it up quickly. Sieve the flours and salt into a large mixing bowl and add the beaten egg.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook broccoli tempura with matcha salt using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Broccoli Tempura with Matcha Salt:
- Make ready 1 head Broccoli
- Take The batter:
- Get 100 grams Plain flour
- Prepare 3 tbsp Katakuriko
- Take 150 ml Ice cold water
- Take The matcha salt
- Prepare 1 tsp Salt
- Make ready 1/4 tsp Matcha
Another popular seasoning is plain granulated or sea salt. Alternatively, try tempura seasoned with matcha (green tea) salt. "Let's try the broccoloi as tempura," Ms. Takagi said while presenting us with this dish. It was the first time we've eaten broccoli tempura!
Steps to make Broccoli Tempura with Matcha Salt:
- Wash the broccoli well, and divide into florets. Peel the stems and cut into 2 mm wide strips.
- Make the batter. Put all the batter ingredients in a bowl, and mix lightly.
- Coat the florets well in the batter. Deep fry in 170°C oil until lightly browned. The green color should be bright and pretty.
- Dip the stems in the batter, and fry in small bunches to make the kakiage. The stems are a bit tough, so lower the temperature of the oil a little to cook through.
- Transfer to serving plates with some matcha salt on the side.
Takagi said while presenting us with this dish. It was the first time we've eaten broccoli tempura! We added a dash of salt, then took a bite. What an amazing depth of flavor! The taste was so concentrated that it made us question the broccoli we've had until now.
So that’s going to wrap this up for this special food broccoli tempura with matcha salt recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
