Vegetable Tempura Recipe

Wash and slice

Wash all vegetables thoroughly and pat dry. Peel the sweet potato and slice into 1/8- to 1/4-inch (3–6 mm) thin rounds; keep similar thickness for even cooking. Cut zucchini into 1/8- to 1/4-inch rounds or lengthwise strips. Slice red pepper into 1/2-inch wide strips. Trim green beans, leaving them whole. Separate broccoli into small florets. Remove stems from mushrooms and leave caps whole or halved if large.

Lightly dust denser items (sweet potato, broccoli) with a little all-purpose flour if desired; this helps batter adhere and reduces sogginess.

In a small saucepan or bowl, combine dashi (or vegetable stock) 1/2 cup, soy sauce 2 tablespoons, mirin 1 tablespoon, and rice vinegar 1 tablespoon. Warm briefly over low heat to combine (do not boil if using mirin) or whisk together at room temperature. Taste and adjust: add up to 1/2 teaspoon sugar if you prefer sweeter. Keep warm or cover and refrigerate until serving. Stir in grated daikon if using and keep it separate so diners can add to taste.

Place 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (optional), 1/4 teaspoon baking powder, and 1/2 teaspoon salt in a bowl and whisk briefly to combine. Keep the dry mix cold by placing the bowl over a larger bowl filled with ice, if available.

In a separate small bowl, beat 1 large cold egg lightly, then add 1 cup ice-cold sparkling water (or very cold water) and stir gently. Pour the liquid into the dry ingredients and mix with chopsticks or a fork with only a few quick strokes; batter should be lumpy and slightly runny. Do not overmix — some streaks of flour are fine. Keep batter chilled until ready to fry.

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet to a depth of 1.5–2 inches. Heat oil over medium-high heat to 350–375°F (175–190°C). If you don't have a thermometer, test with a small drop of batter: it should sizzle and rise to the surface quickly without burning.

Dust prepared vegetables lightly with a little extra flour (this helps the batter adhere). Working in small batches (do not overcrowd), hold each vegetable with tongs or chopsticks, dip into the batter to coat lightly, letting excess drip off, then gently lower into hot oil.

Fry denser items like sweet potato and broccoli for 2.5–4 minutes until crisp and cooked through. Fry thinner or quicker-cooking items like zucchini, bell pepper, green beans, and mushrooms for 1.5–2.5 minutes until batter is crisp and pale golden. Maintain oil temperature between 330–375°F (use lower heat if batter browns too quickly).

Remove fried pieces with a slotted spoon or spider and drain on a cooling rack set over a sheet pan or on paper towels. Sprinkle immediately with a light pinch of salt while hot. Continue until all vegetables are fried.

Arrange tempura on a serving platter, best served immediately while crisp. Serve with the tentsuyu dipping sauce and optional grated daikon on the side. For variety, provide a small dish of flaky sea salt or matcha salt.

Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–8 minutes to crisp, but texture will be best fresh.