Ingredients
- 75 ml cold water
- 50 ml carbonated water
- 15 gcornstarch
- 75 gcake flouror all purpose + extra for dusting
- 250 geggplantpreferably Japanese, or Chinese/Italian eggplant
- 1/2 tbsp Japanese mayonnaiseor half a small whisked egg
- 2 ice cubesoptional
- cooking oilfor frying
Instructions
- What is Eggplant Tempura?
- Types of Eggplants You Can Use
- 3 Ways to Cut Eggplant for Tempura
- Visual Walkthrough & Tips
- How to Store
- More Tempura Recipes
- Printable Recipe
Tips
However, it’s important to note that the flavor of tempura may change depending on the storage method. Therefore, eating it as fresh as possible is best for the best taste experience.