Japanese Eggplant Tempura with Dipping Soy Sauce Recipe | Yummly
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Japanese Eggplant Tempura with Dipping Soy Sauce

ASIAN IN AMERICA
14Ingredients
25Minutes
460Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 5 whole asian eggplants (thinly sliced, diagonal; from Asian markets; or use regular aubergines sliced in 2-inch length pieces)
  • 1/2 cup vegetable oil (for deep-frying)
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 whole egg (chilled)
  • 3/4 cup ice cold water
  • 1/3 cup dashi stock (Hondashi, from Asian markets)
  • 3 tablespoons Japanese soy sauce
  • 2 tablespoons sake
  • 2 teaspoons sugar
  • 1 tablespoon daikon radish (grated, liquid squeezed off)
  • white rice (steamed jasmine, for serving)
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    NutritionView More

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    460Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories460Calories from Fat260
    % DAILY VALUE
    Total Fat29g45%
    Saturated Fat2.5g13%
    Trans Fat1g
    Cholesterol55mg18%
    Sodium940mg39%
    Potassium125mg4%
    Protein7g14%
    Calories from Fat260
    % DAILY VALUE
    Total Carbohydrate41g14%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A2%
    Vitamin C2%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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