Veggie Tempura Recipe

Prepare carrots

Peel and cut carrots into 1/8- to 1/4-inch thick diagonal slices or batons about 2–3 inches long so they cook through evenly.

Prepare zucchini

Trim ends and slice zucchini into 1/4-inch rounds or 2–3 inch long sticks. Pat dry with paper towels to remove excess moisture.

Prepare onion

Peel the onion and cut into 1/4-inch thick rings or separate into individual rings. If rings are large, halve them so pieces are bite-sized.

Prepare green beans and broccoli

Trim the green bean ends. Cut broccoli into small florets (about 1 inch). If florets are very wet, blot dry.

Chill equipment. Place a mixing bowl and the ice water in the fridge for 10 minutes before making batter to keep the water very cold (this helps create a light, crisp batter).

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda and salt until combined.

In a separate bowl, lightly beat the egg, then add the ice water and stir to combine. Keep the egg-water chilled or over an ice bath.

Just before frying, pour the chilled egg-water into the flour mixture and use chopsticks or a fork to mix. Stir briefly — leave some small lumps. Do not overmix; the batter should be slightly lumpy and cold.

Heat oil in a deep fryer or a heavy, deep pot to 350–360°F (175–180°C). Use a thermometer to maintain temperature. Pour about 2–3 inches (5–7 cm) of oil so pieces can float.

Dry the prepared vegetables thoroughly with paper towels. Lightly dust wetter vegetables (like broccoli) with a teaspoon of flour to help batter adhere.

Working in small batches (4–6 pieces at a time, depending on pot size), dip a vegetable piece into the batter, letting excess drip off briefly, then gently place into the hot oil. Do not overcrowd — crowded oil will drop temperature and make batter greasy.

Fry carrots and denser vegetables 2½–3½ minutes until golden and crisp. Fry zucchini, onion rings and green beans 1½–2½ minutes. Fry broccoli 2–3 minutes. Adjust time as needed to reach a light golden color.

Use a slotted spoon or spider skimmer to transfer fried tempura to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with fine sea salt while still hot.

Keep finished tempura warm by placing in a 200°F (95°C) oven on a wire rack for short periods if needed, but serve as fresh and hot as possible—best immediately.

Combine dashi, light soy sauce, mirin and sugar in a small saucepan. Warm over medium heat until it just reaches a simmer and sugar dissolves (do not boil for long). Taste and adjust: add a splash more dashi or water if too strong.

Remove from heat and let cool slightly. Transfer to small individual dipping bowls and top with a spoonful of grated daikon if using.

Arrange assorted tempura on a platter with paper or a rack to drain. Serve immediately alongside bowls of tentsuyu dipping sauce and lemon wedges if desired.