Vegetable Tempura Appetizer Recipe

Prepare dry mix

In a medium bowl whisk together the all-purpose flour, rice flour, baking powder and salt until combined. Set aside and keep bowl chilled if possible.

Beat egg

Crack the egg into a small bowl and lightly beat just until yolk and white are combined. Do not overbeat.

Make batter

Fill a larger bowl with a few ice cubes and place the medium bowl of dry mix on top to keep it cold. Add the beaten egg to the dry mix, then gradually pour in the ice-cold sparkling water while stirring gently with chopsticks or a fork. Mix lightly — the batter should be lumpy and thin. Add the remaining ice cubes to keep batter cold. Do not overmix or you will develop gluten; small lumps are fine.

Prepare dredge

Place the cornstarch in a shallow wide plate. Pat vegetables dry and lightly coat each piece in cornstarch just before dipping into the batter to help adhesion and crispness.

Prepare vegetables: peel the sweet potato and slice into 1/8-inch (3 mm) rounds or thin half-moons. Slice zucchini into 1/4-inch (6 mm) rounds. Trim broccoli into small bite-size florets. Thinly slice carrot on a bias into 1/8-inch slices or use a peeler to make ribbons. Remove stems from mushrooms and leave whole if small or halve if large. Cut red bell pepper into 1/2-inch (12 mm) strips. Pat all vegetables very dry on paper towels — moisture prevents crisping.

Par-cook dense vegetables (optional for even cooking): to ensure sweet potato and carrot cook through, either microwave slices in a single layer for 30–45 seconds until slightly softened or blanch in boiling water 1 minute then shock in ice water and dry thoroughly. Dry completely before dredging.

Heat oil: In a heavy-bottomed pot or deep fryer, add oil and heat to 350–360°F (175–180°C). If you don’t have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and float immediately, turning golden in about 30–40 seconds.

Fry in small batches: Working quickly, dredge a few pieces of vegetable in cornstarch, shake off excess, then dip into the chilled tempura batter allowing excess to drip off. Carefully lower into hot oil using tongs or chopsticks. Do not overcrowd — fry 3–6 pieces at a time depending on pot size so oil temperature stays steady.

Cook and drain: Fry until batter is crisp and pale golden, about 1.5–3 minutes depending on vegetable thickness. Turn pieces once if needed for even color. Use a slotted spoon or spider to remove tempura and transfer to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with sea salt immediately while still hot.

Keep warm and serve: If frying multiple batches, keep the cooked tempura loosely covered in a single layer in a warm oven at 200°F (95°C) so pieces remain crisp until serving. For skewers or mushroom clusters, you may thread two or three pieces on a toothpick for easy dipping.

Make sauce: In a small saucepan combine dashi (or vegetable broth), soy sauce, mirin and sugar. Warm gently over low heat just until sugar dissolves — do not boil. Remove from heat and let cool slightly.

Serve with grated daikon: Spoon sauce into small bowls for dipping and stir in grated daikon if using. Provide lemon or grated ginger on the side if desired.