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Ingredients
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Vegetable Tempura Batter
Vegetables for Tempura
Dipping Sauce
Method
Preparing the Vegetables
- 1
Chop the Vegetables
Wash and slice the zucchini, carrot, bell pepper, sweet potato, and mushrooms into thin, even pieces. Cut the broccoli into small florets.
- 2
Prepare Vegetables
Set the sliced vegetables aside in a bowl, ready for battering.
Making the Batter
- 3
Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
- 4
Frying the Tempura
- 5
Heat the Oil
In a deep frying pan or pot, heat oil (at least 2 inches deep) over medium-high heat until it reaches 350°F (175°C).
- 6
Batter the Vegetables
Dip each piece of vegetable into the batter, allowing any excess to drip off before carefully placing it into the hot oil.
- 7
Fry the Vegetables
Fry the vegetables in batches for about 2-3 minutes or until they are golden brown and crispy. Make sure not to overcrowd the pan.
- 8
Drain and Cool
Remove the fried vegetables with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Making the Dipping Sauce
- 9
Combine Sauce Ingredients
In a small bowl, mix together soy sauce, mirin, dashi stock, chopped green onions, and sesame seeds.
- 10
Serve
Serve the hot vegetable tempura with the dipping sauce on the side.