Vegetable Tempura Plate Recipe
Vegetable Tempura Plate includes rice and miso
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Ingredients
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Tempura
Tempura Vegetables
Rice & Miso
Method
Tempura Batter Prep
- 1
Prepare batter
In a bowl, whisk together flour, cornstarch, and baking powder. Add ice-cold water and egg; whisk briefly until just combined with a few lumps for light tempura. Do not overmix.
- 2
Heat oil
Pour vegetable oil into a deep pan to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to monitor temperature.
Vegetable Prep
- 3
Cut vegetables
Slice carrots, squash, and sweet potato into thin, uniform sticks or rounds. Halve bell pepper into strips. Trim green beans, mushrooms, and snow peas.
- 4
Dry vegetables
Pat vegetables dry with a clean kitchen towel to remove surface moisture for crisp coating.
- 5
Dredge vegetables
Lightly dust vegetables in a scant layer of dry flour or cornstarch to help batter adhere, tapping off excess.
Frying Tempura
- 6
Dip and fry
Dip vegetables in the batter to coat evenly. Let excess batter drip, then slide into hot oil. Fry in batches until golden and crisp, 2–4 minutes per batch depending on vegetable size.
- 7
Drain and rest
Transfer fried vegetables to a rack or paper towels to drain excess oil. Keep warm in a low oven if not serving immediately.
- 8
Salt and serve
Lightly sprinkle with salt or a dashi-based salt mix if desired. Arrange on plates with steamed rice and miso soup or miso drizzle.
Rice & Miso
- 9
Cook rice
Rinse rice until the water runs clear. Combine 1 cup rice with 1 cup water (adjust ratio per rice type). Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water absorbed. Let rest off heat 10 minutes, then fluff.
- 10
Prepare miso base
In a small pot, warm 2 cups of water or dashi to near simmer. Stir in miso paste until dissolved. Do not boil. If desired, whisk in rice vinegar for brightness.
- 11
Assemble bowls
Place a portion of cooked rice in each bowl. Spoon miso on the side or over the rice as a light sauce. Garnish miso with sesame seeds.