Tempura is a Japanese dish of lightly battered and fried seafood or vegetables. Its crispy, airy texture comes from a simple batter made with cold water and flour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
½ bunch
Scallions
½ piece
Carrot
½ piece
Garlic
1.5 piece
Egg
(Contains: Ei)
120 g
Shrimp
(Contains: Schaaldieren)
90 g
Pre-cut mushroom mix
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja, Gluten)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
15 g
White miso paste
(Contains: Tarwe, Soja)
20 g
East Asian-style sauce
(Contains: Tarwe, Soja, Gluten)
220 g
Fresh udon noodles
(Contains: Tarwe, Gluten)
75 milliliters
Water
1 tablespoon
Olive oil
300 milliliters
Low sodium vegetable stock
30 milliliters
Sunflower oil
½ tablespoon
[Reduced salt] ketjap manis
70 g
Flour
1 tablespoon
[Reduced salt] soy sauce
Tip: if you'd prefer a hard boiled egg, cook it for 8 minutes.
*Take care, this ingredient is salty! Add gradually as preferred.
Tip: if the batter is too thick, add another splash of cold water; if it's too thin, add extra flour.