Broccoli Tempura with Matcha Salt

Broccoli Tempura with Matcha Salt

This recipe uses up one whole head of beautiful green broccoli.
Use the stems in a kakiage fritte and eat the whole head! Try with matcha salt.


1 head
The batter:
Plain flour
1 cup (100 g)
3 tablespoons
Ice cold water
3/4 cup (150 ml)
The matcha salt
1 teaspoon
1/4 teaspoon


1. Wash the broccoli well, and divide into florets. Peel the stems and cut into 2 mm wide strips.
2. Make the batter. Put all the batter ingredients in a bowl, and mix lightly.
3. Coat the florets well in the batter. Deep fry in 170°C oil until lightly browned. The green color should be bright and pretty.
4. 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.
5. 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.