All Vegetable Tempura Recipe

Wash and cut

Rinse all vegetables and dry thoroughly with a kitchen towel or paper towels. Slice sweet potato into 1/8-1/4-inch rounds or thin half-moons. Cut zucchini and eggplant into 1/4-inch sticks or rounds. Trim green beans. Cut bell pepper into 1/2-inch strips. Break broccoli into small florets. Leave mushrooms whole or halved if large. Pat any wet pieces dry — excess moisture prevents batter adhesion and increases oil splatter.

Lightly dust vegetables (especially mushrooms and broccoli) with a teaspoon of flour each if they seem very wet; this helps the batter cling.

Combine 1/2 cup soy sauce, 1/2 cup dashi (or vegetable stock), 1 tablespoon mirin and 1/2 teaspoon sugar in a small saucepan. Warm over low heat just until the sugar dissolves; do not boil. Remove from heat and let cool to warm or room temperature. Stir in grated daikon and grated ginger if using. Transfer to a small bowl for serving and sprinkle toasted sesame seeds on top if desired.

Measure the flour and cornstarch into a medium bowl and whisk together with 1/2 teaspoon salt and 1/4 teaspoon baking soda to distribute. Keep the dry mix cold: place the bowl in a larger bowl filled with ice briefly if your kitchen is warm.

In a separate chilled bowl, lightly beat the cold egg with the ice-cold sparkling water. Add the ice cubes to keep the mixture very cold. Pour the liquid into the dry mix and quickly stir with chopsticks or a fork only until just combined — small lumps are okay. Do not overmix; a slightly lumpy, thin batter produces a light, crisp tempura crust.

Set the batter bowl over a larger bowl with ice to keep it cold while you heat the oil. If the batter thickens or warms, add a tablespoon of ice-cold water or sparkling water to loosen it.

Pour about 3–4 inches (roughly 6 cups) of vegetable oil into a deep, heavy-bottomed pot or wok. Heat over medium-high heat until the oil reaches 350°F to 360°F (175–180°C). If you don't have a thermometer, test by dropping a single small piece of batter into the oil — it should sizzle and float to the surface within a few seconds without browning immediately.

Working in small batches (do not overcrowd), heat each vegetable briefly in the oil for 20–30 seconds before dipping when using dense vegetables like sweet potato or eggplant; this initial blanch helps cook through. Remove and drain briefly on paper towels.

Dip each piece of vegetable into the cold batter, letting excess drip off. Gently slide into the hot oil. Fry similar-sized items together (e.g., mushrooms with bell pepper strips; sweet potato slices by themselves). Maintain oil temperature between 320°F–360°F (160–180°C); adjust heat as needed.

Fry until the batter sets and turns pale golden, about 1.5–3 minutes depending on the vegetable and size. Leafy or thin items will take less time; root vegetables will take more. Turn pieces once if needed for even color.

Use a slotted spoon or spider skimmer to remove tempura to a wire rack or paper towel–lined tray. Do not stack while hot to keep crust crisp. Lightly sprinkle finished pieces with fine sea salt or tempura salt immediately after removing from oil. For a subtle flavor note, dust some pieces with matcha powder mixed with salt if using.

Arrange assorted tempura on a platter with lemon wedges. Serve immediately with the dipping sauce on the side and grated daikon available for guests to add to their sauce. Tempura is best eaten hot and crisp.

If you need to hold pieces briefly (10–15 minutes), keep them on a wire rack in a low 200°F/95°C oven to stay warm and maintain crispness. Avoid covering.