Explore by Tags

Entries tagged with 'tempura'

Vegetable Tempura From 'Japanese Soul Cooking'

Serious Eats Kate Williams 4 comments

Tempura is likely the most familiar dish in Tadashi Ono and Harris Salat's new cookbook, Japanese Soul Cooking. The veggies get a quick dip in cake flour before being battered and fried—the extra coat of flour ensures that the loose batter doesn't slip away into the hot oil. Finally, the tempura is served with a subtle, salty sauce thickened with grated daikon and ginger. More

Vietnamese Sandwiches with Tempura Sweet Potato and Avocado (Vegan Banh Mì)

Serious Eats J. Kenji López-Alt Post a comment

Lightly battered and deep-fried until crisp, tempura sweet potato makes for an excellent Vietnamese sandwich filling. This version is flavored with a Hainnanese-style ginger-scallion oil that seeps into the batter and makes for one helluva messy vegan sandwich. More

Tempura Green Beans with Tapendade Dip from 'Salty Snacks'

Serious Eats Kate Williams Post a comment

Vegetable tempura dipped in tapenade make for an utterly unique nibble in Cynthia Nims's Salty Snacks. To those used to dipping tempura in soy sauce and spreading tapenade on crackers, it may sound off-putting, but the two make better bedfellows than one might expect. In fact, the briny olive-caper-anchovy mixture is a perfect counterpoint to fried food, and the light grassiness of the beans takes well to delicate tempura batter. More

Shrimp Tempura with Creamy Spicy Yuzu Sauce

Serious Eats J. Kenji López-Alt 7 comments

Learn about the basics of wok frying here. This recipe is adapted from a dish served at Clio, Chef Ken Oringer's restaurant in Boston's Back Bay. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as... More

Green Bean and Shiitake Tempura with Ponzu Mayonnaise

Serious Eats The Serious Eats Team 1 comment

[Photographs: J. Kenji Lopez-Alt] Note: Ponzu can be found in most Asian grocers or ordered online. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking... More

Seriously Asian: Thai Curries, Part Three

Serious Eats Chichi Wang 6 comments

[Photographs: Chichi Wang] Previously Thai Curries, Part Two: Red and Green » All Seriously Asian recipes » This week concludes our three-part installment of Thai curry pastes. Red, green, and yellow curries are common offerings in restaurants, yet these colors... More

Curried Vegetable Tempura

Serious Eats Chichi Wang Post a comment

Tempura with a dashi-based dipping sauce is a peerless combination, but having freshly made dashi on hand is not always realistic. Adding a dollop of curry paste to a tempura batter, on the other hand, is easily accomplished. Just as... More

Cook the Book: Baja-Style Tempura Fish Tacos

Serious Eats Caroline Russock 9 comments

Fish tacos from Pinche Taqueria. Fish tacos are sold all over the southwest coast of California. San Diego even has a fast food chain entirely devoted to them. One of the best tacos I've ever eaten was made in a... More

More Posts