Vegetable Tempura Recipe
Battered and Fried Zucchini, Mushroom, Onion, Sweet Potato, Bell Pepper, Asparagus, and Broccoli, Served w/ Tempura Sauce
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Ingredients
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Vegetable Tempura
Method
Preparation
Prepare the Vegetables
Wash and slice the zucchini, mushrooms, onion, sweet potato, bell pepper, asparagus, and broccoli as specified.
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add the cold water and gently mix until just combined. The batter should be slightly lumpy. Add ice cubes to keep the batter cold.
Heat the Oil
In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Vegetables
Dip the prepared vegetables into the tempura batter and carefully place them in the hot oil. Fry in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Prepare the Tempura Sauce
In a small bowl, mix together soy sauce, mirin, dashi, and sugar until the sugar dissolves.
Serve
Arrange the fried vegetables on a serving platter and serve hot with the tempura sauce on the side.
