Vegetable Tempura Plate Recipe
Make Vegetable Tempura Plate Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Tempura Batter
Dipping Sauce
Oil for frying
Method
Preparation of Vegetables
- 1
Slice the Vegetables
Wash and peel the zucchini, carrot, and sweet potato. Slice them into thin, even strips. Remove the seeds from the bell pepper and slice into strips. Clean the mushrooms and cut off the stems. Separate the broccoli into small florets.
Making Tempura Batter
- 2
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, and salt. Gradually add the cold sparkling water while whisking gently until the batter is smooth. Add ice cubes to keep the batter cold and mix lightly. Avoid overmixing; some lumps are okay.
Making Dipping Sauce
- 3
Prepare the Sauce
In a small bowl, mix together the soy sauce, mirin, grated daikon radish, and sesame oil until well combined. Set aside for serving.
Frying the Tempura
- 4
- 5
Fry the Vegetables
Dip each vegetable slice into the tempura batter, allowing excess to drip off. Carefully place the battered vegetables into the hot oil in small batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy, flipping them halfway through.
- 6
Drain the Tempura
Using a slotted spoon, remove the fried tempura from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining vegetables.
Serving
- 7
Plate and Serve
Arrange the tempura vegetables on a serving plate. Serve hot with the dipping sauce on the side.
