This appetizer is a super easy and delicious way to start any Asian-inspired meal. Enjoy!

deb

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Recipe Summary

prep:
30 mins
cook:
11 mins
total:
41 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Panko Breading:
Vegetables:
Dipping Sauce:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Grease a large baking sheet.

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  • Combine panko and salt together in a shallow bowl. Whisk eggs in a separate small bowl. Combine broccoli, cauliflower, sweet potato, winter squash, onion, and green beans together in a large bowl; add flour and toss to coat evenly.

  • Shake excess flour from each vegetable piece, dip into beaten egg and press into panko mixture. Gently toss between your hands so any panko crumbs that haven't stuck can fall away. Place vegetables onto prepared baking sheet; do not stack.

  • Bake in the preheated oven until golden brown, turning occasionally, 10 to 15 minutes.

  • Stir soy sauce, water, rice vinegar, and sugar together in a saucepan over medium heat until hot, 1 to 2 minutes. Remove from heat and add green onion. Serve sauce alongside vegetables.

Cook's Note:

You can experiment with any vegetables you like. It's also a great way to use up any leftover vegetables.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

Nutrition Facts

405 calories; protein 17.1g; carbohydrates 91.2g; fat 4.9g; cholesterol 93mg; sodium 2203mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2016
This was great, my kids loved it too! A few tips: I drizzled a little oil into the panko crumbs along with the salt and mixed it through, for a nice golden brown finish. Also instead of flipping I put a rack on the very bottem and the very top of my oven and just switched it halfway through. Worked like a charm! And as someone else said I needed extra panko crumbs too. Read More
(3)

Most helpful critical review

Rating: 1 stars
11/26/2019
Didn't work at all. Despite the pan being well-greased the tempura batter stuck to the baking sheets. It turned out pretty gross. Read More
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
04/27/2016
This was great, my kids loved it too! A few tips: I drizzled a little oil into the panko crumbs along with the salt and mixed it through, for a nice golden brown finish. Also instead of flipping I put a rack on the very bottem and the very top of my oven and just switched it halfway through. Worked like a charm! And as someone else said I needed extra panko crumbs too. Read More
(3)
Rating: 4 stars
05/10/2017
The recipe came out well. I was surprised how well it went because the recipe asked for it to be baked. I think tempura at Japanese restaurants tend to be fried. Excuse me if that's incorrect. The recipe I made can feed a total of 27 pieces divided by 9 for each batch. Would recommend to those who crave Japanese tempura. It is also a vegetarian dish so it's good for vegetarians. Read More
(1)
Rating: 4 stars
12/23/2015
I left the sweet potatoes out because we do not like them but other than that I made as written. These take some time to prep so plan ahead. I'll admit that I wish I would have dropped them in the deep fryer to get a more overall even brown but then that would have defeated the purpose of them being more healthy. The onions brown up the fastest so keep a close eye on them. The one problem I did find with this recipe is that you are going to need a lot more Panko than the recipe calls for so plan for that too. Overall I was happy with the way they turned out but to be honest I will drop them in the deep fryer instead of baking the next time I make this. Read More
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Rating: 2 stars
09/14/2016
My veggies (onion broccoli potatoes and cauliflower) started getting burned on the outside in 5 minutes so I turned down the temperature gradually to 400F and total cooking ended up being about 30 mins. I also sprinkled veggies with oil half way through baking. The dish turned out to be a bit too dry to my liking and took too long to bread every piece of veggie. Read More
Rating: 1 stars
11/25/2019
Didn't work at all. Despite the pan being well-greased the tempura batter stuck to the baking sheets. It turned out pretty gross. Read More
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