Tenpura Set Veg Tenpura Recipe

Wash & Slice

Wash all vegetables. Peel the sweet potato and carrot. Slice sweet potato into 1/4-inch (6 mm) rounds; if rounds are large, halve them. Slice eggplant into 1/4-inch rounds or 1/2-inch lengthwise strips. Cut zucchini into 1/4-inch rounds. Core and cut green bell pepper into 1-inch squares or strips. Trim broccoli into small florets. Slice mushrooms in half if large. Cut carrot into thin oblique slices or matchsticks about 2–3 mm thick so they cook evenly.

To prevent starchy vegetables (sweet potato, carrot) from taking longer to cook, lightly blanch the rounds in boiling water for 1 minute, then drain and pat dry. This helps ensure even cooking with the light tempura batter.

Combine 1 cup dashi, 2 tbs light soy sauce, 2 tbs mirin, and 1/2 tsp sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar and marrying flavors. Remove from heat and cool slightly. Transfer to a small dipping bowl and top with 1–2 tbs grated daikon radish, if using. Keep warm or at room temperature.

Chill a mixing bowl and the sparkling water beforehand for best results. In a bowl, lightly beat 1 large egg. Add 1 cup ice-cold sparkling water to the egg and stir gently to combine. In a separate bowl, sift together 1 cup all-purpose flour, 1/4 cup cornstarch, 2 tbs rice flour (optional), 1/2 tsp salt, and 1/4 tsp baking powder (optional).

Pour the dry ingredients into the egg–water mixture and mix briefly with chopsticks or a fork. Stir just until combined — the batter should be lumpy and slightly thin. Do not overmix; a few dry streaks or small lumps are fine. Keep the batter cold by placing the bowl over a larger bowl of ice or briefly chilling in the refrigerator until ready to fry.

Pour oil into a deep frying pot or deep pan to a depth of about 1.5–2 inches (enough for shallow deep-frying). Heat oil to 170–180°C (340–360°F). If you don’t have a thermometer, test by dropping a small bit of batter into the oil — it should sink slightly then quickly rise, puffing and creating small bubbles without browning immediately.

Work in small batches (3–5 pieces at a time depending on pot size) to avoid lowering the oil temperature. Dry each vegetable piece thoroughly with paper towels. Lightly dust vegetables with a tablespoon of flour (this helps batter adhere).

Using chopsticks or tongs, dip each vegetable piece into the chilled batter, allowing excess to drip off gently. Carefully lower into hot oil. Fry until the batter is pale golden and crisp — generally 1.5–3 minutes depending on the vegetable and thickness (sweet potato and carrot may take toward the longer end; mushrooms and peppers toward the shorter end). Turn pieces if necessary for even color.

Remove tempura with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Avoid stacking pieces to keep them crisp. If oil temperature drops, allow it to return to 170–180°C before continuing.

If you prefer extra crispiness, reheat oil to 190°C (375°F) for a very brief second fry (15–30 seconds) for any pieces that seem oily — do not overcook.

Arrange assorted tempura on a platter with lemon wedges and sprinkle thinly sliced spring onion if desired. Serve immediately while hot and crisp with the tentsuyu dipping sauce and grated daikon on the side.