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Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Dipping Sauce:
Batter:
Vegetables:

Directions

Instructions Checklist
  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.

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  • 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.

Editorial Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

350 calories; protein 6.5g; carbohydrates 42.6g; fat 16.6g; cholesterol 68.3mg; sodium 216mg. Full Nutrition
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