Local Vegetable Tempura Recipe

Prepare oil

Pour neutral oil into a deep, heavy-bottomed pot or a deep fryer to a depth of about 2-3 inches (enough for shallow-deep frying). Heat the oil to 350°F (175°C). If you don’t have a thermometer, drop a small piece of batter into the oil: it should sizzle immediately and float up without browning too fast.

Make batter

In a medium bowl, whisk together all-purpose flour, rice flour, cornstarch, and fine sea salt. In a separate chilled bowl, lightly beat the egg with the cold sparkling water. Add 3–4 small ice cubes to keep the mixture very cold. Pour the liquid into the dry ingredients and stir briefly with chopsticks or a fork—do not overmix. The batter should be lumpy and cold; a few small pockets of flour are fine.

Heat management

Keep the batter bowl over another bowl filled with ice, or add ice cubes as needed to maintain a cold temperature while frying. Cold batter and hot oil are critical for a light, crisp tempura crust.

Fry vegetables in batches

Pat all vegetables dry with paper towels. Work in small batches to avoid crowding the oil. Dip each vegetable piece into the batter, letting excess drip off, then gently place into the hot oil. Fry sweet potato and kabocha slices 2–3 minutes until the batter is set and the vegetable is tender and pale golden. Fry mushrooms, green beans, shishito peppers, and carrot ribbons 1–2 minutes until the batter is crisp and just turning golden. Maintain oil temperature at 325–350°F (160–175°C); reduce heat slightly if pieces brown too quickly. Use a spider or slotted spoon to remove the fried pieces and drain on a wire rack set over a baking sheet or on paper towels.

Finish and season

While still hot, sprinkle the fried vegetables lightly with fine sea salt or flaky finishing salt. Arrange on a serving platter in single layers to keep crisp. If necessary, reheat oil between batches to return to temperature.

Prepare and organize vegetables before battering: peel and slice sweet potato into 1/4" rounds; thinly slice kabocha; trim green beans; halve shiitake caps; rinse and dry shishito peppers; cut carrots into thin ribbons or matchsticks. Drying thoroughly is important so the batter adheres and oil doesn’t spit.

Test a small piece from each vegetable type if timing differences are a concern: sweet root and kabocha will need longer frying (2–3 minutes) while mushrooms, beans and peppers require less (1–2 minutes). Group and fry by similar cook time to ensure even doneness and consistent crispness.

Prepare kimchi

Place the well-drained kimchi into a fine mesh sieve or wrap in a clean kitchen towel and press to remove excess liquid. This prevents a watery emulsion.

Emulsify

In a small blender or food processor, combine the drained kimchi, rice vinegar, light soy sauce, honey or mirin, sesame oil, lime juice, minced garlic, grated ginger, and kosher salt. Pulse to a coarse paste. With the machine running on low, slowly stream in the 1/2 cup neutral oil to create an emulsion. If the emulsion is too thick, add cold water, 1 tablespoon at a time, until it reaches a silky dipping-sauce consistency (about 2 tablespoons). Taste and adjust seasoning with salt, lime juice or honey.

Chill briefly

Transfer the kimchi emulsion to a small bowl and refrigerate for 15–20 minutes if making ahead. Bring to cool-room temperature before serving so the emulsion is bright and the flavors are well melded.

Arrange the tempura on the serving platter. Scatter microgreens or sliced scallions over the top and sprinkle toasted sesame seeds. Place lemon or lime wedges on the side for guests who prefer a citrus squeeze. Serve immediately with the kimchi emulsion in a small dipping bowl.

Leftover tip: Keep any leftover tempura in a single layer on a wire rack in a 300°F (150°C) oven for up to 20 minutes to refresh; avoid covering, which causes sogginess. Store kimchi emulsion refrigerated in an airtight container for up to 3 days and whisk before serving.