{"id":3336,"date":"2026-01-09T11:14:08","date_gmt":"2026-01-09T10:14:08","guid":{"rendered":"https:\/\/asianorigins.es\/recetas\/?post_type=cp_recipe&#038;p=3336"},"modified":"2026-01-09T11:14:09","modified_gmt":"2026-01-09T10:14:09","slug":"verduras-en-tempura-japonesa-con-salsa-de-soja-miel-y-jalapenos","status":"publish","type":"cp_recipe","link":"https:\/\/asianorigins.es\/recetas\/receta\/verduras-en-tempura-japonesa-con-salsa-de-soja-miel-y-jalapenos\/","title":{"rendered":"VERDURAS EN TEMPURA JAPONESA CON SALSA DE SOJA, MIEL Y JALAPE\u00d1OS"},"content":{"rendered":"<h2>La tempura es una de las t\u00e9cnicas m\u00e1s delicadas y elegantes de la cocina japonesa. Su secreto reside en una fritura ligera y crujiente que realza el sabor natural de los ingredientes sin enmascararlos. En esta receta se combinan verduras frescas y setas asi\u00e1ticas con una tempura aireada y dorada, acompa\u00f1adas de una salsa irresistible de soja, miel y jalape\u00f1os que aporta el equilibrio perfecto entre lo salado, lo dulce y un toque picante.<\/p>\n<p>Un plato ideal como entrante, para compartir o incluso como protagonista de una comida informal con un aire oriental.<\/h2>\n<h3>Ingredientes<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Para la tempura:<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Setas simeji<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/producto\/3332-seta-shimeji-blanca-fresca-6958851400088.html?_gl=1*1ghumdx*_up*MQ..*_ga*MTYwNDE3MDkwMy4xNzY3OTUyMzYw*_ga_2PLB8913LB*czE3Njc5NTIzNTgkbzEkZzEkdDE3Njc5NTIzOTEkajI3JGwwJGgw&#038;utm_source=wordpress&#038;utm_medium=recetas+&#038;utm_campaign=enero_recetas\">Setas shiitake<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Zanahoria<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Pimiento verde<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Pimiento rojo <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Harina japonesa para tempura <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Agua muy fr\u00eda<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Aceite de girasol (para fre\u00edr)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sal y pimienta<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">*La proporci\u00f3n para la tempura es por cada 100 g de harina de tempura, 160 ml de agua muy fr\u00eda.<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Para la salsa:<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Jalape\u00f1os (al gusto)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Parte verde de la cebolleta<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\"><a target=\"_blank\" href=\"https:\/\/asianorigins.es\/producto\/1909-salsa-soja-clara-premium-camill-150ml-6904017209965.html?_gl=1*fac06e*_up*MQ..*_ga*MTYwNDE3MDkwMy4xNzY3OTUyMzYw*_ga_2PLB8913LB*czE3Njc5NTIzNTgkbzEkZzEkdDE3Njc5NTI2NTckajYwJGwwJGgw&#038;utm_source=wordpress&#038;utm_medium=recetas+&#038;utm_campaign=enero_recetas\">Salsa de soja<\/a><\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Miel<\/span><\/div>\n<\/div>\n<h3>Instrucciones<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 1\">\n<div class=\"cooked-dir-content\">\n<p>Verduras:<\/p>\n<p>Limpiar bien las setas. Cortar las shiitake en l\u00e1minas y separar los ramilletes de simeji. Pelar la zanahoria y cortarla en bastones. Lavar los pimientos, retirar las semillas y cortarlos en tiras. Reservar todo bien seco.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 2\">\n<div class=\"cooked-dir-content\">\n<p>Salsa:<\/p>\n<p>Cortar los jalape\u00f1os en rodajas y trocear la parte verde de la cebolleta. En un bol, mezclar la salsa de soja con la miel hasta integrar bien. A\u00f1adir los jalape\u00f1os y la cebolleta, ajustando el picante al gusto. Reservar.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 3\">\n<div class=\"cooked-dir-content\">\n<p>Tempura:<\/p>\n<p>En un bol, mezclar la harina japonesa para tempura con agua muy fr\u00eda hasta obtener una masa ligera y ligeramente grumosa (no sobremezclar). A\u00f1adir una pizca de sal y pimienta.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 4\">\n<div class=\"cooked-dir-content\">\n<p>Fre\u00edr las verduras:<\/p>\n<p>Calentar abundante aceite de girasol a unos 170\u2013180 \u00b0C. Pasar las verduras por la tempura sacudiendo el exceso y fre\u00edr en tandas peque\u00f1as hasta que est\u00e9n crujientes y ligeramente doradas. Retirar y deja escurrir sobre papel absorbente.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Presentaci\u00f3n:<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Paso 5\">\n<div class=\"cooked-dir-content\">\n<p>Servir las verduras en tempura bien calientes acompa\u00f1adas de la salsa de soja con miel y jalape\u00f1os.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":2,"featured_media":3338,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-3336","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-veggie","cp_recipe_cuisine-japonesa"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.4 (Yoast SEO v22.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>VERDURAS EN TEMPURA JAPONESA CON SALSA DE SOJA, MIEL Y JALAPE\u00d1OS - Recetas asi\u00e1ticas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asianorigins.es\/recetas\/receta\/verduras-en-tempura-japonesa-con-salsa-de-soja-miel-y-jalapenos\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"VERDURAS EN TEMPURA JAPONESA CON SALSA DE SOJA, MIEL Y JALAPE\u00d1OS\" \/>\n<meta property=\"og:description\" content=\"La tempura es una de las t\u00e9cnicas m\u00e1s delicadas y elegantes de la cocina japonesa. 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