Vegetable Tempura Recipe

Prepare vegetables

Wash and dry all vegetables thoroughly. Peel the sweet potato and cut into 1/8–1/4 inch (3–6 mm) slices, then cut slices into sticks or rounds about 2–3 inches long. Peel the carrot and cut on the bias into 1/8–1/4 inch slices. Cut the zucchini into 1/4 inch rounds or long batons. Core and cut the bell pepper into 1/2 inch wide strips. Remove stems from shiitake and leave whole if small or halved if large. Break broccoli into small florets (bite-size). Trim green beans and leave whole. If using shiso leaves or nori strips, pat dry and set aside.

Lightly dust all vegetables with 1–2 tablespoons of flour (from the batter flour). This helps the batter adhere. Shake off excess flour.

Chill ingredients

Place a metal or glass mixing bowl in the fridge or freezer for a few minutes to chill. Keep the sparkling water and egg cold until ready to use. Cold batter helps create a crisp texture.

Mix dry ingredients

In the chilled bowl, lightly whisk together the all-purpose flour, cornstarch, rice flour (if using), baking powder and salt until combined.

Combine wet and dry

Crack the cold egg into a small bowl and lightly beat. Add the egg to the very cold sparkling water. Pour the liquid into the dry ingredients and gently stir with chopsticks or a fork only until just combined. The batter should be lumpy — do not overmix. Keep the batter chilled by placing the bowl over a larger bowl with ice if needed, and add the ice cubes around (not into) the batter bowl to maintain temperature.

If batter begins to warm or thicken, add a tablespoon of extra cold sparkling water to loosen. Batter consistency should be thin enough to coat but not thick — roughly heavy cream to thin pancake batter.

Make the sauce

In a small saucepan combine the dashi, soy sauce, mirin and sugar. Bring to a gentle simmer over medium heat to dissolve sugar, then remove from heat. Allow to cool slightly. If using grated daikon, spoon into a small bowl or onto the sauce serving dish so diners can add it to the sauce.

Heat oil

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2–3 inches. Heat the oil to 350°F (175°C). If you do not have a thermometer, test by dropping a small amount of batter into the oil — it should sizzle and rise steadily to the surface.

Fry vegetables in batches

Working in small batches (do not overcrowd), dip each prepared vegetable into the batter, allowing excess to drip off briefly, then gently lower into the hot oil. Fry similar-sized items together (e.g., green beans and shiso leaves; sweet potato and carrot; zucchini and bell pepper). Fry for about 2–3 minutes for most vegetables, turning as needed, until the batter is puffed and pale golden. Larger or starchy items like sweet potato may take 3–4 minutes. Broccoli and mushrooms may crisp faster — watch carefully.

Use a slotted spoon or spider to remove tempura and transfer to a wire rack set over a baking sheet or paper towels to drain. For best crispness, keep cooked tempura in a warm oven (200°F / 95°C) on the rack until serving, but do not stack pieces.

Finish and serve

Serve tempura immediately with tentsuyu dipping sauce and grated daikon on the side. Optionally sprinkle a little flaky salt on some pieces, or serve with lemon wedges. If making ahead, re-crisp in a 375°F (190°C) oven for a few minutes but do not microwave.