Vegetable tempura is known as "shojin age." Shojin stands for the Buddhist cooking tradition, which prohibits the use of meat.
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Ingredients (Serves 1)
- 1/2 eggplant
- Flour, as needed
- 400 g flour (plain flour)
- 1 1/2 eggs
- 600 ml cold water
- Oil for deep-frying, as needed
Cut off the stem end of the eggplant, then cut the eggplant in half along its length. Make 3 cuts into each half, at even intervals.
Coat the cut surface with flour, then tap off any excess. Coat the cut surface with tempura batter.
Vegetables contain a lot of moisture, and the moisture escapes from cut surfaces, so coating the cut surfaces with flour helps stop moisture from escaping and helps prevent burning.
Preheat oil to 180°C and add the eggplant, skin side down. Fry for 5 min, occasionally turning over to allow it to cook evenly.
Placing the eggplant in with the skin side down makes the color of the skin brighter. Cooking it slowly keeps the finished result smooth and juicy.