Beef Enoki Rolls & Homemade Vegetable Tempura
Japanese food is so tasty but can be really challenging and technical to make–just take a look at our Cauliflower Rice Sushi Rolls. They are so delicious, but definitely take a bit of an investment of your time to make, and some skill with the nori.
One of my favourite things to order when I go to a sushi restaurant is either super scrumptious beef enoki mushroom rolls, or crunchy sweet potato tempura. Both dishes have such unique flavour with an international flair.
Though it takes a tiny bit of skill and patience, did you know that it's possible to make vegetable tempura at home in a relatively short period of time? It's mostly about getting the batter just right, and making sure to use ice water. The result will be a sticky batter that develops a nice crunch when cooked in oil.
The deep frying I have to say is probably my least favourite part because cooking anything in oil can make your whole house smell. A homemade tempura is worth it though, and is sure to impress at your next Japanese-inspired dinner party.
The beef enoki mushroom rolls are far easier to make, and require very little cooking time. They're so easy, in fact, that they make for a great last minute dinner idea. Pair them with a salad and you've got yourself quite the tasty treat of a meal in under 20 minutes!
Will you be trying our Beef Enoki Rolls or our Homemade Veggie Tempura?
Beef Enoki Rolls & Homemade Veggie Tempura
- 1 sweet potato
- 1 zucchini
- Handful green beans
- 1 egg
- 2 cups panko breadcrumbs blended into a flour
- 1 cup water
- 1 cup ice
- 2 cups flour
Tempura dipping sauce
- 1 tsp minced gingerroot
- 1 tsp minced garlic
- 4 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp lemon rind
Beef Enoki Rolls
- 2 tbsp olive oil
- Thinly sliced frying steak
- Package enoki mushrooms
- Soy sauce to taste
- Salt & pepper to taste
- For the tempura batter: Combine 1 cup water and 1 cup ice, let sit. Cut vegetables in the meantime while ice cools water. Mix together eggs and flour, adding in 1 cup ice water. The batter should be somewhat lumpy and sticky.
- Mix together dipping sauce and set aside.
- Heat 1/2 cup canola or vegetable oil in a large pot on med-high heat for approx 3-4 min. Once hot, dip veggies in batter, then in panko breadcrumbs. Cook in batches in oil for about 2 min, turning halfway through cooking time. Set on paper towel to drain and season with salt.
- Meanwhile, cut beef strips in half and roll around a pile of enoki mushrooms. Season with salt and pepper, and then drizzle rolls with soy sauce. Cook on med-high heat in 2 tbsp of olive oil for about 3 minutes.
- Serve tempura and beef enoki rolls with dipping sauce and enjoy!