Vegetable Tempura Recipe

Wash and cut

Wash all vegetables. Peel the sweet potato and slice into 1/8–1/4-inch (3–6 mm) rounds or 3-inch long matchsticks. Cut zucchini into 1/4-inch rounds or lengthwise slices about 3 inches long. Remove stems from shiitake and leave whole if small or halve if large. Trim green beans and leave whole. Core and slice red bell pepper into 1/2-inch strips. Cut broccoli into small florets no larger than 1 inch so they cook quickly.

Pat all cut vegetables dry with paper towels. Excess surface moisture will thin the batter and cause oil splatter.

Chill and mix

Place a metal or glass bowl in the refrigerator or over a larger bowl filled with ice to keep it cold. Crack the egg into the bowl and lightly beat once or twice (do not fully homogenize). Add the ice water to the egg and stir gently. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder and salt. Important: do not overmix when combining wet and dry — you want a lumpy batter. Add the dry mix to the egg-water and fold quickly a few times until just combined; small lumps are fine. Keep batter cold until ready to fry. If batter thickens, add a tablespoon or two of ice water to reach a thin, flowing consistency that will coat vegetables lightly.

Combine dashi (or vegetable broth), soy sauce, mirin and sugar in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat. Stir until sugar dissolves. Transfer to a serving bowl and add grated daikon if using. Keep warm or at room temperature.

Heat the oil

Pour oil into a heavy-bottomed pot or deep pan to a depth of about 2–3 inches (5–7 cm). Heat oil over medium-high until it reaches 340–360°F (170–180°C). If you don't have a thermometer, test by dropping a little batter into the oil — it should sizzle and rise immediately without browning too fast.

Batter and fry vegetables

Working in small batches (3–5 pieces at a time depending on size), dust vegetables lightly with a tablespoon of flour to help batter adhere. Dip each piece into the batter to coat lightly — do not overload with batter. Gently slide into hot oil and fry, turning if needed, until batter is pale golden and crisp, about 2–3 minutes for thin pieces (zucchini, pepper, green beans) and 3–4 minutes for denser pieces (sweet potato, broccoli). Avoid crowding the pot so oil temperature stays consistent.

Use a slotted spoon or spider to remove tempura from oil and drain on a wire rack set over a baking sheet or on paper towels for a short time (rack preferred to maintain crispness). If frying multiple batches, keep finished tempura in a single layer in a warm (not hot) oven at 200°F (95°C) for up to 10–15 minutes to serve all at once. Sprinkle lightly with fine sea salt just after removing from the oil and serve immediately with lemon wedges and dipping sauce.