Nutrition Facts

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

Calories 343kcal 17%
Fat 16g 24%
Saturated Fat 2g 10%
Carbohydrates 45g 15%
Fiber 3g 12%
Sugar 10g 20%
Protein 5g 10%
Cholesterol 25mg 8%
Sodium 700mg 29%

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

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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 25m

Cook 45m

Total 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

Nutrition Facts

Vegetable Tempura

Ingredients

For The Dipping Sauce (tentsuyu)

For The Tempura

For Deep-frying

For The Batter

For Serving

Steps

Nutrition Facts

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