Vegetable Tempura
A ceremonial Japanese tempura spread, a selection of seasonal vegetables fried in ice-cold batter to a shattering crisp.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice sweet potato 5mm thick; slice eggplant into 1cm rounds; remove shiitake stems; cut broccoli into florets; slice red pepper into thick strips. Pat all vegetables completely dry with kitchen towel. Combine flour and cornstarch in a bowl, pour in ice-cold sparkling water, mix briefly with chopsticks until just combined with lumps remaining. Set bowl over ice. Combine dashi, soy sauce, and mirin in a small saucepan.
Simmer
Heat dashi mixture over medium heat, bring to a simmer for 2 minutes. Keep warm. While sauce simmers, heat vegetable oil to 175°C in a medium deep pot.
Fry 1
Dust sweet potato and eggplant slices lightly in plain flour, shake off excess, dip into batter. Fry in small batches without crowding for 2–3 minutes until batter is pale golden and crisp. Drain immediately on a rack.
Fry 2
Dust shiitake mushrooms and broccoli florets in flour, shake off excess, dip into batter. Fry in small batches for 2 minutes until pale golden and crisp. Drain on a rack.
Fry 3
Dust red pepper strips in flour, shake off excess, dip into batter. Fry in batches for 1–2 minutes until pale golden and crisp. Drain on a rack.
Plate
Arrange all tempura on a serving platter. Serve warm tentsuyu in small individual dipping bowls alongside grated daikon and ginger. Serve with chilled cooked soba noodles.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.