How to Make Vegetable Tempura - A Step-by-Step Guide

Vegetable tempura is a classic Japanese dish that consists of a variety of vegetables dipped in a light, airy batter and deep-fried to perfection. This delicious and crispy treat is perfect as a side dish or even as a light and satisfying snack.

With its roots in Japanese cuisine, tempura has become a popular dish in many parts of the world. The key to a perfect tempura lies in the batter – it should be light, crisp, and enhance the natural flavors of the vegetables.

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Ingredients

  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin
  • ⅛ teaspoon dashi granules
  • 1 ¾ cups chilled water
  • 2 egg yolks
  • 1 ½ cups all-purpose flour
  • 1 quart vegetable oil for deep frying
  • 1 sweet potato, peeled and sliced into 1/4-inch slices
  • 1 onion, sliced into half-rings
  • 1 bell pepper, sliced
  • 1 cup fresh green beans, trimmed
  • ¾ cup shiitake mushrooms

Information

  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
  • Nutrition

    350 cal.

    • Total Fat: 17g
    • Saturated Fat: 3g
    • Cholesterol: 68mg
    • Sodium: 216mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 7g
    • Vitamin C: 33mg
    • Calcium: 46mg
    • Iron: 3mg
    • Potassium: 345mg