Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 479kcal 23%
Fat 24g 36%
Saturated Fat 4g 20%
Carbohydrates 54g 18%
Fiber 4g 16%
Sugar 10g 20%
Protein 12g 24%
Cholesterol 72mg 24%
Sodium 438mg 18%

Percent Daily Values are based on a 2,000 calorie diet.

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Gluten Free Tempura

Name: Gluten Free Tempura
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: For the Tempura:; ⅛ kabocha squash; 1 Japanese sweet potato (Satsumaimo); 8 okra; 8 French green beans (haricots verts); 8 large and jumbo shrimp; 2 Japanese or Chinese eggplants; 4 cups neutral oil (for deep-frying); For the Batter:; 1 large egg (50 g each w/o shell); water; ½ cup rice flour (weigh your flour; for weights, click the Metric button; or use the “fluff and sprinkle“ method and level it off); For the Dipping Sauce:; ¾ cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi); 3 Tbsp gluten-free soy sauce; 3 Tbsp mirin (hon-mirin is made with sweet rice and contains nothing else; aji-mirin or seasoned mirin may include wheat; you can substitute 1 Tbsp mirin with 1 tsp sugar + 1 Tbsp sake, dry sherry, or Chinese rice wine); For Serving:; 2 inches daikon radish (grated and squeezed of most of the liquid)

Prep 15m

Cook 30m

Total 45m

This gluten-free tempura recipe features a light, crispy batter coating an array of fresh vegetables and jumbo shrimp. Served with a savory dipping sauce and grated daikon radish, this dish is a delicious and satisfying way to enjoy a Japanese classic without the gluten.

Gluten Free

Tempura

Nutrition Facts

Gluten Free Tempura

Ingredients

For The Tempura

For The Batter

For The Dipping Sauce

For Serving

Steps

Nutrition Facts

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