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Tempura Tantrum

Crispy Purple Cauliflower and Green Bean Tempura with Seared Ribeye and Udon

45 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take

Tempura night just got a technicolor upgrade. Here, the sweet nuttiness of purple cauliflower and snappy green beans get a light, crackly coat, while a perfectly seared ribeye and silky udon noodles deliver Japanese steakhouse vibes at home.

Equipment needed
  • deep-fry thermometer
  • heavy Dutch oven or deep pot
  • wire rack

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Cook udon noodles according to package directions, drain, rinse with cold water, and set aside.
  2. 02
    In a small saucepan, combine soy sauce, mirin, rice vinegar, and sugar. Bring to a simmer over medium heat, stirring to dissolve sugar, then remove from heat.
  3. 03
    Pat ribeye steaks dry and season both sides with 1 tsp kosher salt and black pepper.
  4. 04
    Heat 1 tbsp neutral oil in a large skillet over medium-high. Add onions and cook until soft and deep golden brown, about 10-12 minutes, stirring occasionally. Transfer onions to a bowl and set aside.
  5. 05
    Wipe out skillet. Add remaining 1 tbsp oil and increase heat to high. Sear ribeyes 3-4 minutes per side for medium-rare, or until desired doneness. Rest steaks 8 minutes before slicing.
  6. 06
    While steaks rest, fill a Dutch oven or deep heavy pot with 3 cups neutral oil and heat to 350°F.
  7. 07
    Set up a wire rack over a baking sheet for draining tempura.
  8. 08
    Whisk flour, cornstarch, and baking powder in a bowl. In a separate bowl, beat egg and ice water. Pour wet into dry, stirring just until barely combined, lumps are good.
  9. 09
    Lightly dust cauliflower florets and green beans with flour, shaking off excess. Working in batches, dip into batter, letting excess drip off, and carefully fry 2-3 minutes until crisp and pale golden. Drain on rack, sprinkle with 1/2 tsp kosher salt.
  10. 10
    To serve: Arrange udon on plates and spoon over some sauce. Top with sliced ribeye and caramelized onions. Place tempura cauliflower and green beans alongside. Drizzle with extra sauce and garnish with scallions if using.

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