Tempura Memento
Lightly Battered Broccoli Florets with Almond Crunch and Dipping Sauce
35 minutes
Serves 4
SideJapaneseDairy-freeShellfish-free
Herb's take
Channel your inner izakaya chef with this Japanese-inspired tempura. You’ll learn the science behind a lacy, crisp batter and get nutty with a toasted almond finish.
Equipment needed
- Deep fryer or heavy Dutch oven
- Deep-fry thermometer
- Wire rack
Ingredients
Yield
4
Instructions
- 01Spread the sliced almonds in a dry skillet over medium-low heat and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer to a plate to cool.
- 02In a small saucepan, combine soy sauce, mirin, rice vinegar, honey, and grated ginger. Bring just to a simmer over medium heat, then turn off the heat and let cool. Pour into a small bowl for dipping.
- 03Heat the vegetable oil in a deep, heavy pot or Dutch oven to 350°F. Use a thermometer for accuracy and safety.
- 04Whisk together the egg yolk and ice water in a medium bowl. Add all-purpose flour, cornstarch, and baking powder, and stir with chopsticks or a fork until barely combined and still lumpy. Do not overmix.
- 05Pat the broccoli florets very dry with paper towels. Working in batches, dip florets in the batter, letting excess drip off.
- 06Carefully lower battered broccoli into the hot oil. Fry in batches, turning once, until pale golden and very crisp, about 2 to 3 minutes per batch. Transfer to a wire rack set over a baking sheet.
- 07Sprinkle the hot tempura with toasted almonds while still warm so they adhere.
- 08Serve immediately with the dipping sauce on the side. Season with salt to taste right before serving.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.