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Vegetable Tempura

Name: Vegetable Tempura
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 2
Ingredients: For the Dipping Sauce (Tentsuyu):; ¾ cup dashi (Japanese soup stock) (use standardAwase Dashi,dashi packetorpowder, orVegan Dashi); 3 Tbsp soy sauce; 2 Tbsp mirin; 2 tsp sugar; For the Tempura:; 1 Japanese sweet potato (Satsumaimo) (unpeeled); ⅛ kabocha squash (unpeeled and seeded); 2 inch lotus root (renkon) (peeled and precooked; I used boiled lotus root (renkon no mizuni) from a Japanese grocery store); 2 king oyster mushrooms (eringi); 1 Japanese or Chinese eggplant; 4 shiso leaves (perilla/ooba); For Deep-Frying:; neutral oil (enough for 1½ inches or 3 cm of oil in the pot; or use a 10-to-1 ratio of neutral oil to sesame oil); flour (for dusting the shiso leaves); For the Batter:; 1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “fluff and sprinkle“ method and level it off); 200 ml iced water (¾ cup + 4 tsp); 1 large egg (50 g each w/o shell) (chilled); For Serving:; 2 inches daikon radish (grated)

Prep Time

25m

Cook Time

45m

Total Time

1h 10m

This delicious vegetable tempura recipe features a variety of fresh, seasonal vegetables coated in a light and crispy batter. Enjoy with a flavorful dipping sauce made with dashi, soy sauce, mirin, and sugar. Perfect for a tasty and satisfying meal or appetizer. Serve with grated daikon radish for a refreshing finish.

Deep Fried

Tempura

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Recipe Options

Ingredients

Servings: 2

Scale:

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¾ cup dashi (Japanese soup stock) (use standardAwase Dashi,dashi packetorpowder, orVegan Dashi)

1 Japanese sweet potato (Satsumaimo) (unpeeled)

⅛ kabocha squash (unpeeled and seeded)

2 inch lotus root (renkon) (peeled and precooked; I used boiled lotus root (renkon no mizuni) from a Japanese grocery store)

2 king oyster mushrooms (eringi)

1 Japanese or Chinese eggplant

4 shiso leaves (perilla/ooba)

neutral oil (enough for 1½ inches or 3 cm of oil in the pot; or use a 10-to-1 ratio of neutral oil to sesame oil)

flour (for dusting the shiso leaves)

1 cup all-purpose flour (plain flour) (chilled; weigh your flour or use the “fluff and sprinkle“ method and level it off)

200 ml iced water (¾ cup + 4 tsp)

1 large egg (50 g each w/o shell) (chilled)

2 inches daikon radish (grated)

Vegetable Tempura

Ingredients

For The Dipping Sauce (tentsuyu)

For The Tempura

For Deep-frying

For The Batter

For Serving

Steps

Nutrition Facts

Vegetable Tempura

Ingredients

For The Dipping Sauce (tentsuyu)

For The Tempura

For Deep-frying

For The Batter

For Serving

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts