Japanese Eggplant Tempura Recipe

Japanese eggplants: These are smaller, thinner, and more tender than regular eggplants, providing a delicate flavor and texture.

All-purpose flour: Forms the base of the tempura batter, giving it structure.

Ice-cold water: Essential for creating a light and crispy batter.

Egg: Adds richness and helps bind the batter.

Baking powder: Helps the batter puff up and become airy.

Salt: Enhances the overall flavor of the tempura.

Vegetable oil: Used for deep frying, ensuring a crispy and golden exterior.

When making tempura, it's crucial to keep the batter cold. The contrast between the cold batter and the hot oil creates a light, crispy texture. To maintain the temperature, consider placing the mixing bowl in a larger bowl filled with ice. This will ensure that your eggplant slices come out perfectly crispy and not greasy.

• Japanese eggplants - Substitute with regular eggplants: Regular eggplants can be used as they have a similar texture and flavor, though they may be slightly larger and need to be cut into smaller pieces.

• All-purpose flour - Substitute with rice flour: Rice flour can provide a lighter and crispier texture, which is often preferred in tempura batter.

• Ice-cold water - Substitute with sparkling water: Sparkling water can make the batter even lighter and crispier due to the carbonation.

• Beaten egg - Substitute with club soda: Club soda can be used to achieve a similar binding effect and contribute to a lighter batter.

• Baking powder - Substitute with cornstarch: Cornstarch can help achieve a similar light and crispy texture in the batter.

• Vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying tempura.

• Allow the tempura to cool completely before storing. This prevents condensation, which can make the batter soggy.
• Place the cooled eggplant tempura in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 2 days. For best results, consume within this period to maintain the crispiness.
• To reheat, preheat your oven to 375°F (190°C). Place the tempura on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.
• For freezing, arrange the cooled tempura on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.
• Transfer the frozen tempura to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• When ready to eat, reheat the frozen tempura directly from the freezer. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes until hot and crispy.
• Avoid microwaving as it can make the tempura soggy. Always opt for oven reheating to retain the crunchiness.

• Preheat your oven to 375°F (190°C). Arrange the leftover eggplant tempura on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain some crispiness.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Place the tempura in a single layer in the basket and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the tempura for 2-3 minutes on each side until they are warmed through and crispy.

• For a microwave option, place the tempura on a microwave-safe plate lined with a paper towel. Microwave on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as the other methods.

• Deep fryer: Essential for maintaining a consistent temperature and achieving the perfect crispy texture for the tempura.

• Large pot: An alternative to a deep fryer, useful for heating the oil to the correct temperature.

• Thermometer: Necessary for monitoring the oil temperature to ensure it stays at 350°F (175°C).

• Mixing bowl: Used for whisking together the batter ingredients.

• Whisk: Ideal for combining the flour, ice-cold water, beaten egg, baking powder, and salt into a slightly lumpy batter.

• Tongs: Useful for dipping the eggplant slices into the batter and for handling the hot tempura.

• Paper towels: Used for draining excess oil from the fried tempura, ensuring they remain crispy.

• Plate: For arranging the tempura after draining, ready to be served.

• Knife: Necessary for slicing the Japanese eggplants into thin rounds.

• Cutting board: Provides a stable surface for slicing the eggplants.

Prepare ingredients in advance: Slice the Japanese eggplants and measure out the flour, ice-cold water, and other ingredients before starting.

Use a thermometer: Ensure the vegetable oil reaches the correct temperature quickly by using a kitchen thermometer.

Batch frying: Fry the eggplant slices in batches to avoid overcrowding and ensure even cooking.

Keep batter cold: Place the batter bowl over ice to maintain its cold temperature, which helps create a crispier texture.

Drain properly: Use a wire rack instead of paper towels to drain excess oil, keeping the tempura crispy.