かけ油、揚げ油なし！「揚げない天ぷら」ハンドミキサー不要！焼き立て熱々、さくっ！罪悪感なしにいただける、胃もたれなしの天ぷら

Hello, this is Ibaraki Kumiko. Today I've made a new no-fry tempura. As it doesn't use any frying oil or pouring oil, it's extremely healthy, and of course it won't leave you feeling bloated. You can enjoy it without feeling guilty. It's made with rice flour, so you don't need a hand mixer. It's piping hot and crispy when it's freshly made. Another great thing about no-fry tempura is that it doesn't get soggy even after a while. It's a very light tempura, but strangely enough, when you dip it in tempura sauce, it's incredibly satisfying. I'll be introducing how to make it in both an oven and an air fryer. It's scheduled to be uploaded around 5pm today. Thank you for your attention. Here is the air fryer I'm using. Please adjust the time and temperature according to your model. COSORI 6 Liters Serves 4 Ingredients Maitake Mushrooms: 1/4 pack Shiitake Mushrooms: 1-2 Green Perilla Leaves: 3 leaves Asparagus: 2 stalks Eggplant: 1/3 Sliced ​​Pumpkin: 4 slices Sweet Potato: 4 slices Lotus Root: 4 slices Tempura Batter Soy Milk: 40ml A Rice Flour (Mizuho Chikara Bread or Confectionery Grade, Kumamoto Flour Mill) 45g *Using a different type of rice flour may change the batter's texture and result in a less crispy texture. Potato starch: 15g Baking powder: 2g Egg yolk: 1 Tempura sauce: Boiling water: 200ml Dried bonito flakes: 4g Soy sauce: 4 tablespoons Mirin: 2 tablespoons Grated daikon radish: as needed [Preparation] Preheat either the oven or the air fryer. (Preheat the oven to around 230°C with a baking tray inside.) Mix all the powder ingredients in A together. (Do not use foil or parchment paper when preheating the air fryer. The foil may get caught in the motor and cause damage.) [Directions] 1. Prepare the vegetables. Cut the pumpkin, lotus root, and sweet potato into 1cm thick slices. Soak the lotus root and sweet potato in water to remove any bitterness. 2. Cut the eggplant in half lengthwise, then cut into 2-3 equal pieces. Leaving a small portion of the top, make 5mm-thin cuts from the edges. Soak in water to remove any bitterness. 3. Remove the bases from the shiitake mushrooms and slice them into two pieces. Tear the maitake mushrooms into bite-sized pieces. Peel any tough parts of the asparagus with a peeler and cut them in half. 4. Make the batter. Place the soy milk in a heat-resistant bowl and microwave at 500W for about 30 seconds, then whisk for about 1 minute until white and foamy. 5. Add the egg yolks and ingredients A and mix until just a small amount of flour remains. The consistency may vary depending on the type of soy milk. Add the soy milk or water until it reaches the same consistency as in the video. 🙏 6. Coat the vegetables with the batter, after wiping them thoroughly dry. It looks more like tempura if you don't coat them too much. 7. Arrange the vegetables on a piece of crinkled foil in a frying pan. Coat one side of the green shiso leaves only. 8. Move the foil to the oven tray and bake. 9. Bake the green shiso leaves for 3-4 minutes, and the asparagus, eggplant, maitake, and shiitake mushrooms for 8-9 minutes. The pumpkin, sweet potato, and lotus root for 13-14 minutes. Set the air fryer to non-fry mode at around 220°C and bake the green shiso leaves for 1 minute. The asparagus, eggplant, maitake, and shiitake mushrooms for 5-6 minutes. The pumpkin, sweet potato, and lotus root for 8-9 minutes. How to Make the Tempura Sauce Pour mirin and soy sauce into a heat-resistant container, place the bonito flakes in a tea strainer, and gradually pour 200g of boiling water into the strainer. Lightly squeeze in the bonito flakes and mix. Ibaraki Cooking Studio, Kumiko Ibaraki (Please do not reprint, copy, or use ideas without permission.)