Vegetable Tempura Recipe

Wash and dry all vegetables thoroughly.

Peel the sweet potato and slice into 1/8–1/4 inch (3–6 mm) rounds or 3-inch long batons. Keep slices uniform so they cook evenly.

Peel the carrot and cut into thin strips or 3-inch batons similar thickness to the sweet potato.

Cut the zucchini into 1/4-inch (6 mm) half-moons or lengthwise strips about 3 inches long.

Remove stems from shiitake mushrooms and leave caps whole or halved if large.

Trim broccoli into small florets (about 1 inch); blanch quickly for 30 seconds in boiling water then shock in ice water to remove excess moisture and ensure tender interior. Pat dry.

Core and slice the green bell pepper into 1/2-inch wide strips.

Trim scallions to 3–4 inch lengths or leave whole if using as long crisp pieces. Pat all vegetables thoroughly dry with paper towels — excess surface moisture prevents batter adhesion and causes oil splatter.

Chill a mixing bowl and the club soda in the refrigerator beforehand if possible. Keep the soda and mixing bowl very cold—cold batter yields lighter, crisper tempura.

In the chilled bowl, whisk the egg lightly until blended.

Add the very cold club soda to the egg and stir briefly to combine. Small bubbles are fine; do not over-mix.

In a separate bowl, sift together the 1 cup all-purpose flour, 1/4 cup cornstarch, 1/4 tsp baking powder (if using), 1/2 tsp salt, and 1/8 tsp black pepper.

Add the dry ingredients to the wet mixture and fold gently with chopsticks or a spatula until just combined. The batter should be slightly lumpy and thin — do not overwork or smooth it completely. Add the ice cubes to keep the batter cold until frying.

Heat the vegetable oil in a deep pot or deep-fryer to 350–370°F (175–190°C). Use a thermometer to maintain temperature. If oil is too cool, tempura will absorb oil; too hot and it will burn before cooking through.

Place 1/4 cup flour for dredging in a shallow plate. Lightly dust each vegetable piece with flour—this helps the batter adhere. Shake off excess flour.

Remove ice cubes from the batter. Dip a few pieces (do not overcrowd) into the batter, allowing excess to drip off but keeping a thin coating. Toss in optional herb leaves by dipping them gently whole.

Carefully lower battered pieces into the hot oil with tongs or chopsticks, a few at a time. Fry until pale golden and crisp: about 1.5–2.5 minutes for thin pieces (scallions, peppers, zucchini, herbs) and 2.5–4 minutes for thicker items (sweet potato, carrot, mushroom). Adjust time by size and thickness.

Turn pieces if needed so they brown evenly. Maintain oil temperature between batches — it will drop as you add food. Allow oil to recover heat between batches.

Use a slotted spoon or wire mesh skimmer to remove tempura and drain on a cooling rack set over a sheet pan or paper towels. Do not stack pieces while draining—this preserves crispness.

Serve each batch immediately for best texture. If holding briefly, keep warm in a single layer in a 200°F (95°C) oven for up to 10–15 minutes, but note crispness will decline over time.

Combine 1 cup dashi, 2 tablespoons light soy sauce, 2 tablespoons mirin and 1/2 teaspoon sugar in a small saucepan. Warm gently over low heat until sugar dissolves. Do not boil hard; a brief simmer is fine. Remove from heat and cool slightly.

Place 2 tablespoons grated daikon in a small dish and spoon the warm sauce into dipping bowls. Offer the grated daikon on the side for diners to add to the sauce as desired.

Arrange tempura on a platter with lemon wedges if desired, and serve immediately with dipping sauce.