Tempura Tantrum
Crispy Broccoli Tempura with Black Garlic Dipping Sauce
35 minutes
Serves 4
SideJapaneseDairy-freeNut-freeShellfish-free
Herb's take
Inspired by Japanese izakaya magic, this side turns ordinary broccoli into a crunchy, addictive treat. You'll master ultra-light tempura and discover how black garlic transforms a dipping sauce into pure umami sorcery.
Equipment needed
- Deep heavy-bottomed pot or Dutch oven
- Deep-fry thermometer
- Wire rack
Ingredients
Yield
4
Instructions
- 01Heat the neutral oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F.
- 02While the oil heats, whisk 3/4 cup flour, cornstarch, and baking powder together in a medium bowl.
- 03Crack the cold egg into a separate bowl and lightly beat it. Add the ice water and mix until just combined.
- 04Pour the wet mixture into the dry ingredients and mix lightly with chopsticks or a fork until just combined; lumps are good.
- 05Toss broccoli florets with the remaining 1 tablespoon flour in a large bowl to lightly coat.
- 06Working in batches, dip each floret into the batter, letting any excess drip off, then carefully lower into the hot oil.
- 07Fry broccoli for 2 to 3 minutes per batch, turning once, until pale gold and crisp. Transfer to a wire rack or paper-towel-lined tray. Sprinkle lightly with salt while hot.
- 08For the dipping sauce: In a small saucepan, whisk together soy sauce, rice vinegar, honey, sesame oil, and ground fermented black garlic. Simmer over low heat for 1 to 2 minutes, just until fragrant.
- 09Pour the dipping sauce into a small bowl. Garnish fried broccoli with sliced scallion and serve immediately with the black garlic sauce on the side.
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