Vegetable tempura

Cut the eggplant in half four thin slices lengthwise, then cut them into four.

Put the pieces into a sieve and sprinkle them with salt.

Let drain for 30 minutes.

Meanwhile, grate the carrots, wash and cut into 16 slices of 3 mm thickness.

Remove the wires and wash the beans.

Cut them in half, then into 5 cm pieces.

Remove the sandy part of the mushroom stem, wash them and cut them into four.

Peel the onion and cut it into slices 5 mm thick, then scomponetele in rings.

Remove the petioles to sugar snap peas and wash them.

Peel the asparagus and wash them.

Dry the vegetables and place them on a tray near the Fryer.

Rinse the eggplants under running water and dry them thoroughly.

Put these on the tray.

Put a bowl of tempura sauce and seasoning to the daikon in front of each diner.

You heat oil to 180 degrees.

When the guests are at the table, prepared 40 cl of batter for tempura.

Arrange as follows: with sticks or with two forks, dip the asparagus into the batter and throw it into the hot oil; then FRY for 30 seconds.

Place four slices of carrot in the batter and throw them into the oil; count a minute.

Soak three pieces of string beans and two pieces of Eggplant in the batter and throw in oil; count thirty seconds.

Dip two pieces of mushroom, three onion rings and two jackdaws in the batter and throw them into the oil.

When all vegetables are in the oil, then FRY another minute.

Take out the cooked vegetables with the basket from the Fryer and let them drain on a rack covered with paper towels.

Arrange the vegetables in groups on a warm plate and serve immediately.

Continue to cook another batch in the same way.

When preparation of the batter is exhausted, or begins to be sticky, preparatene another.

Each diner uses his portion when the food is served by dipping in the sauce and seasoning to the daikon.

In a Japanese meal, each dish is an artistic composition.

The shape and color of food, as well as the way they are presented, are as important as flavor.

The tempura is no exception to this rule.

Choose the dishes as a function of delicate golden brown fried vegetables.

As soon as one serving is cooked, place the pieces on a plate, serve immediately one of the guests, then proceed as quickly as possible.

This Japanese cuisine has been around the world and yet has not lost its original Oriental character.

Try it as a main course.