Ingredients For Japanese Vegetable Tempura

In Japan’s long and illustrious history as an island nation and world power, they’ve been visited by a few explorers from time to time. One of those visits came from Portuguese explorers, somewhere around the middle of the 16th century, to be more specific. Of the many things that were traded or exchanged between the Portuguese and the Japanese at that time were recipes. In such a manner then, a delicious fried dish called tempura was introduced into Japanese cuisine. Up until that point, the Japanese people had never experienced anything quite like it. Ever since, there’s been no question that Japan loves to fry foods just as much as the Western world.

In these free Asian cuisines cooking classes, learn how to make a traditional Japanese vegetable tempura recipe. With each video clip, our expert will walk you through the recipe in step-by-step fashion, including an ingredient list, how to cut and peel the vegetables, how to make two different versions of tempura batter, how to set up a wok for frying, how to fry the vegetables, how to make a dipping sauce, and finally, how to garnish and present the dish. Enjoy.

"Hello my name is Hui on behalf of Expert Village. I'm going to show how to cook vegetable tempura. The vegetable tempura we are making out of is really out of basic ingredients. Our first one, is the Chinese purple color eggplant. It is different from the original one as you can see it is really purple in color and you don't have to salt them or peel the skin. The second ingredient is sweet potato. This time I found the regular American sweet potato. If you can find a Asian one that is nice. The 3rd ingredient is zucchini because of the low water content. Then we have carrots. Just a regular carrot that you can find at the super market. Then we have onion we can just use regular yellow onion for this dish. Then we have Nori that is the seaweed the we see a lot of sushi roll in Japanese restaurant. The last ingredient is garlic chives."