TEMPURA VEGETABLES Recipe

Prepare dry ingredients

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined.

Mix wet ingredients

In a separate bowl lightly beat the egg, then add the ice-cold sparkling water. Keep the liquid very cold (you can place the bowl over a larger bowl with ice).

Combine into batter

Pour the cold egg-water mixture into the dry ingredients and stir with chopsticks or a fork just until combined. Do not overmix; small lumps are fine. The batter should be slightly loose and lumpy. If it's too thick, add a tablespoon of cold water. Keep batter chilled until ready to fry.

Prepare all vegetables to uniform thickness so they cook evenly: slice sweet potato thin (1/8–1/4"), carrot thin on a bias, cut zucchini into rounds or sticks, trim mushroom stems, separate broccoli into small florets, and slice red pepper into strips. Pat vegetables dry on paper towels—excess surface moisture prevents batter adhesion and causes oil splatter.

If using starchy vegetables like sweet potato and carrot, you can blanch them 1–2 minutes in boiling water then shock in ice water to slightly soften for even frying. Drain thoroughly and pat dry if you choose to blanch.

Heat about 2–3 inches of neutral oil in a heavy pot or deep pan to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and rises to the surface steadily, the oil is ready.

Working in small batches (do not overcrowd), hold each vegetable piece by hand or with tongs and dip into the batter to coat lightly. Let excess drip off for a second so coating remains delicate—tempura batter should be thin and airy, not a heavy crust.

Gently place battered vegetables into the hot oil and fry until the batter is pale golden and crisp: thin vegetables 1–2 minutes, thicker items like sweet potato or broccoli 2–3 minutes. Turn as needed for even color. Maintain oil temperature around 325–350°F (160–175°C).

Remove fried vegetables with a slotted spoon or spider and transfer to a wire rack set over a sheet pan or paper towels to drain. Sprinkle lightly with fine salt while still warm.

Repeat with remaining vegetables and batter. If batter thickens while you're frying, gently fold in 1–2 tablespoons of cold sparkling water to loosen (do not overmix).

Serve the tempura vegetables immediately for best crispness. Arrange on a platter with dipping sauce (tentsuyu or soy sauce) and optional grated daikon. If using tentsuyu: combine 1/2 cup dashi (or water), 1/4 cup soy sauce, and 1/4 cup mirin; warm slightly and add grated daikon to taste.

Leftovers can be reheated briefly in a 375°F (190°C) oven for 5–7 minutes to re-crisp, but freshly fried is preferred.