Broccoli Tempura with Matcha Salt

1. 1

   Wash the broccoli well, and divide into florets.

2. 2

   Peel the stems and cut into 2 mm wide strips.

3. 3

   Make the batter.

4. 4

   Put all the batter ingredients in a bowl, and mix lightly.

5. 5

   Coat the florets well in the batter.

6. 6

   Deep fry in 170C oil until lightly browned.

7. 7

   The green color should be bright and pretty.

8. 8

   Dip the stems in the batter, and fry in small bunches to make the kakiage.

9. 9

   The stems are a bit tough, so lower the temperature of the oil a little to cook through.

10. 10

    Transfer to serving plates with some matcha salt on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.