Food : Savory
Vegetable Tempura – Green Tea with Jasmine Flowers
- 3g Bonito flakes
- 250ml Water (for Dashi sauce)
- 50ml Mirin
- 50ml Kikkoman soy sauce
- 5g Jasmine tea leaves
- 10g White turnip
- 10g Green onion
- 50g Tempura flour
- 110ml Ice Water (for tempura batter)
- 10g Eggplant
- 20g Pumpkin
- 1 Small bunch Enkoi mushroom
- 20g Lotus root
- 20g Sweet potato
- 2pcs Shiso leaves
- Tempura flour for dry coating
- To taste Salt
Bring the water to the boil, put bonito flakes, and soak for 20 minutes then strain.
For the tempura sauce
Combine the hot dashi, Mirin, soy sauce & jasmine teas leaves and soak for 10 mins then strain.
For the tempura batter
Slowly whisk the tempura flour with the ice water and set aside (keep cold). Salt to taste
For the vegetable tempura
Take all the vegetables and coat lightly in tempura flour.
Dip the vegetables in the prepared tempura batter and deep-fried at 180°C until cooked.
Remove the vegetables and drain on kitchen paper towel.
Grate the turnip finely and green onion and squeeze out the excess water, place into a small ramekin.
Assembly / Finishing
Set the vegetables tempura on Japanese tempura paper on a serving plate.
Pour 30ml of the warm prepared tea tempura sauce onto the turnip green onion mix.
The range of Dilmah Tea used
- Dilmah t-Series Designer Gourmet Teas
The variety of Dilmah Tea used in the recipe
- t-Series Green Tea with Jasmine Flowers