Aromatic Spring Vegetable Tempura: A Heartfelt Recipe for Your Husband
Crispy and Fragrant Tempura Made with Seasonal Spring Vegetables: Express Your Love to Your Husband!
This dish is prepared with utmost care for my husband, who works tirelessly as a candidate for the provincial assembly. He wakes up early, finishes breakfast, and waves goodbye on his way to work, actively engaging with constituents to build recognition. A few days ago, he returned home late and said, ‘I’m hungry! I really feel like having something oily and fried today.’ While I quickly prepared some side dishes for him that evening, the next day, I decided to make tempura using fresh mugwort, shepherd’s purse, and balloon flower root that I had personally harvested from our garden. This tempura, brimming with the essence of spring, will help relieve his fatigue and serve as a satisfying meal. Show your husband your warm affection with this lovingly made tempura!
Essential Ingredients- 30g Fresh Mugwort (A representative spring edible, adding a wonderful aroma)
- 30g Fragrant Shepherd’s Purse (A popular wild vegetable with a charming bitter taste and aroma)
- 30g Balloon Flower Root (Balloon Flower Root, 30g – Offers a unique spring flavor and texture)
- 5 Balloon Flower Roots (They become tender and delicious when coated and fried)
- 1 cup Tempura Flour (The key to a crispy batter)
- 1 cup Ice Water (Essential for a light and airy batter)
- Vegetable Oil, for deep-frying (Enough to generously coat the items)
Cooking Instructions
Step 1
Carefully prepare the spring vegetables: the mugwort, shepherd’s purse, and balloon flower root. Clean them thoroughly to remove any soil or debris. For the balloon flower roots, peel them and cut them into long, manageable pieces about 5-7 cm in length. After preparing all the vegetables, wash them under running water until they are completely clean. It’s crucial to drain the washed vegetables well by letting them sit in a colander. This step is vital to prevent the tempura from becoming soggy!
Step 2
Now, let’s make the crispy batter, the secret to delicious tempura! In a bowl, combine 1 cup of tempura flour. Add 1 cup of ice-cold water. Using chopsticks or a whisk, gently mix the ingredients just until the flour is mostly incorporated. Be careful not to overmix, as this can develop gluten and make the tempura tough. It’s okay if there are still a few lumps of flour remaining; a slightly lumpy batter is ideal for light and crispy tempura. The batter should have a drizzling consistency. If needed, you can slightly adjust the amount of tempura flour or water to achieve the right texture.
Step 3
Heat a generous amount of vegetable oil in a pan over medium-high heat until it reaches about 170°C (338°F). Lightly coat the prepared vegetables and balloon flower roots with the tempura batter. Aim for a thin coating rather than a thick one; this thin layer is the secret to achieving a perfectly crispy texture. Carefully place the battered items into the hot oil, ensuring they don’t overcrowd the pan and stick together. Fry them for about 2-3 minutes over medium-low heat, or until they turn golden brown and you see a lot of small bubbles rising from the edges. Once fried, remove the tempura and place it on a wire rack or paper towels to drain any excess oil. This will keep them extra crispy!
