Vegetable Tempura Recipe
Make Vegetable Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Tempura Batter
Vegetables for Tempura
For Frying
Dipping Sauce (Tentsuyu)
Method
Preparing the Vegetables
- 1
Wash and Cut the Vegetables
Thoroughly wash all the vegetables. Slice the zucchini, carrot, and bell pepper into thin strips. Cut the sweet potato into thin rounds. Clean the mushrooms and leave them whole or slice them in half if large.
Making the Tempura Batter
- 2
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together the egg and ice water. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing; a few lumps are fine.
Preparing the Dipping Sauce
- 3
Make the Tentsuyu
In a small saucepan, combine the dashi stock, soy sauce, and mirin. Bring to a gentle simmer over low heat, then remove from heat. If desired, add grated daikon radish for a refreshing touch.
Frying the Tempura
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
- 5
Fry the Vegetables
Dip each vegetable piece into the tempura batter, allowing excess batter to drip off. Carefully place the battered vegetables into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-4 minutes per batch.
- 6
Drain and Serve
Using a slotted spoon, remove the fried tempura from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with the dipping sauce.
