Vegemix Tempura Recipe

Wash and thoroughly dry all vegetables. Excess surface moisture will cause oil splatter and dilute the batter, so pat dry with kitchen towels.

Sweet potato: peel (optional) and slice into 1/8-inch (3 mm) rounds or 3-inch long, 1/8–1/4-inch thick matchsticks. Aim for uniform thickness so pieces cook evenly.

Zucchini: slice lengthwise into 1/8–1/4-inch thick strips or 3-inch batons. Lightly salt and pat dry after 10 minutes if zucchini is very moist.

Shiitake mushrooms: remove stems and wipe caps clean with a damp cloth. If caps are large, halve or quarter to bite-sized pieces. Optionally rinse briefly with a teaspoon of rice vinegar and water, then dry.

Broccoli: cut into small florets (about 1–1.5 inches). Blanch in boiling water 30 seconds then immediately plunge into ice water to stop cooking and drain thoroughly to remove excess water.

Green beans: trim ends and leave whole. If very thick, halve lengthwise.

Red bell pepper: core and seed, cut into 1/2-inch strips.

In a small saucepan, combine dashi (or vegetable broth), light soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring so sugar dissolves. Remove from heat and let cool to warm.

Transfer to a small bowl and stir in grated daikon if using. Keep warm or at room temperature for serving.

Chill a medium mixing bowl and the sparkling water (and vodka if using) in the refrigerator or over an ice bath. The batter must be cold to remain lumpy and light.

In the chilled bowl, lightly beat the egg just to combine. Add the ice-cold sparkling water and optional vodka.

Sift together the all-purpose flour, cornstarch, and salt into a separate bowl. Using a small sieve helps prevent over-mixing.

Add the dry mix to the wet ingredients and stir very gently with chopsticks or a fork only until just combined. The batter should be slightly lumpy — do not overwork or the gluten will develop and the tempura will be heavy. Keep the batter over an ice bath to maintain cold temperature; add a couple of ice cubes if it warms.

Choose a deep, heavy-bottomed pot or deep fryer and pour in oil to a depth of about 2–3 inches (enough for pieces to float). Heat oil to 350–360°F (175–180°C). Use a thermometer for accuracy.

Dust prepared vegetables lightly with a tablespoon of flour (from the batter flour) or cornstarch to help batter adhere and to remove any remaining surface moisture.

Work in small batches to avoid lowering oil temperature. Dip each vegetable piece into the batter, allowing excess to drip off gently, and carefully slide into hot oil. For leafy pieces or broccoli, use a small nest so they cook evenly.

Fry sweet potato rounds 3–4 minutes until tender and pale golden. Fry zucchini and bell pepper 1.5–2 minutes until crisp-tender and pale gold. Fry green beans 1.5–2 minutes. Fry shiitake mushrooms 2–3 minutes until edges crisp. Fry broccoli florets 2–3 minutes; if previously blanched, aim for quick crisp-up and light coloring.

Use a spider skimmer to remove pieces when lightly golden. Drain on a wire rack set over a sheet pan or on paper towels for a short time, then transfer to the rack to preserve crispness. If the oil cools, allow it to return to temperature between batches.

Season immediately with a light sprinkle of fine salt or flaky sea salt while still hot so it adheres.

Arrange an assortment of tempura vegetables on a platter or individual plates with lemon wedges on the side (optional).

Serve hot with bowls of tentsuyu dipping sauce and extra salt on the side. For a restaurant-style presentation, place white rice or shredded daikon under the tempura to absorb any excess oil.

If making ahead for service, keep cooked pieces warm in a single layer on a rack in a 200°F (95°C) oven for up to 10–15 minutes, but ideally serve immediately for best texture.