Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!

Okra Tempura (Vegetarian)

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Today I introduce you to Okra Tempura. This tempura dish has a different texture from the fried-okra you may find in the U.S.  The tempura batter is crunchy but not thick. I season it with just sea salt when I eat it so I can enjoy the taste of okra.

My mother used okra in her meals a lot because of the  nutrition. Inside, okra has a gooey texture from the pectin (a soluble fiber) and mucin (a protein). These two nutrients improve our digestion. Okra is also high in beta-carotene, minerals, vitamins and so on.

About my tempura batter, I always try to make tempura with a great crunchy (not greasy) texture because it is more delicious. In this recipe, I show you how to make  the best batter for crunchy tempura. I hope you like it.

{Ingredients (servings 2 as side dish)}

10~16 Okura

1 Egg

½ cup Cold Water

½ cup Flour

Vegetable Oil for frying

Here is my recipe in PDF (4 MB): Okra Tempura

Author: fravitch

We have two blogs: One is a recipe blog "Your Home for Homemade Japanese Food". Another is about my husband's book "Accidental Samurai".

2 thoughts on “Okra Tempura (Vegetarian)

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