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Vegetable Tempura Recipe

Japanese · Appetizer · 35 min total

Light and crispy Japanese tempura with an assortment of fresh vegetables, served with a savory dipping sauce.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup ice-cold water (more if needed)
• 1 egg yolk
• 1/2 teaspoon salt
• 4 cups vegetable oil for deep frying
• 1 sweet potato, sliced into 1/4-inch rounds
• 1 zucchini, sliced into 1/4-inch rounds
• 1 bell pepper, cut into strips
• 1 cup broccoli florets
• 1 cup mushrooms, halved
• For dipping sauce: 1/2 cup dashi or water
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 1 teaspoon grated ginger

Instructions

1. Prepare the dipping sauce: Combine dashi (or water), soy sauce, mirin, and grated ginger in a small saucepan. Bring to a simmer, then remove from heat and set aside.
2. In a large bowl, whisk together flour, cornstarch, and salt. Add ice-cold water and egg yolk; mix with chopsticks until just combined (batter should be lumpy). Do not overmix.
3. Heat oil in a deep pot to 350°F (175°C). Line a tray with paper towels.
4. Dip vegetables into batter, letting excess drip off. Fry in batches without overcrowding, turning once, until golden and crispy (2-3 minutes per batch).
5. Drain on paper towels. Serve immediately with dipping sauce.

Tips

• Keep batter cold by placing the bowl over another bowl of ice water.
• Do not overmix the batter; lumps create a lighter texture.
• Serve tempura immediately for best crispiness.
• Leftover tempura can be reheated in an oven at 400°F for a few minutes.

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