Wash the broccoli well, and divide into florets. Peel the stems and cut into 2 mm wide strips.
Make the batter. Put all the batter ingredients in a bowl, and mix lightly.
Coat the florets well in the batter. Deep fry in 170°C oil until lightly browned. The green color should be bright and pretty.
Dip the stems in the batter, and fry in small bunches to make the kakiage. The stems are a bit tough, so lower the temperature of the oil a little to cook through.
Transfer to serving plates with some matcha salt on the side.
Story Behind this Recipe
Broccoli floret tempura is not that unusual, but this recipe uses up the whole head. In our family we use matcha salt a lot with tempura, so I added the recipe for that too.
Use the broccoli raw! You could whisk in an egg to the batter if you like If you mix the batter for too long it will get gluey, so just mix it up quickly. You can use premade tempura flour instead. The tempura is delicious dipped in tentsuyu, but enjoy the broccoli's natural flavor by sprinkling it with some matcha salt.