Vegetable Tempura

Name: Vegetable Tempura
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 150 g flour; 2 tbsp cornstarch; 1 piece egg, beaten; 1 piece sweet potato, thinly sliced; 1 piece eggplant, thinly sliced; 1 piece bell pepper, cut into strips; 100 g mushroom, whole or halved; 1000 ml oil; 200 ml dashi; 2 tbsp soy sauce; 2 tbsp mirin

Lacy battered seasonal vegetables, fried crisp.

35 min
Medium
4 servings
Japanese
Vegetarian

Cooks: 0
Photos: 0

Ingredients

flourplain150g
cornstarchlightens the batter2 tbsp
egg, beaten1 piece
sweet potato, thinly sliced1 piece
eggplant, thinly sliced1 piece
bell pepper, cut into strips1 piece
mushroom, whole or halvedshiitake ideal100g
oilfor deep frying1000ml
dashifor dipping sauce200ml
soy saucefor dipping sauce2 tbsp
mirinfor dipping sauce2 tbsp

Method

1
Cut vegetables into thin, even pieces so they cook quickly and evenly.
2
Whisk flour, cornstarch, and ice-cold sparkling water with one egg until just combined — leave lumps.
Lumpy batter = lacy crust. Overmix and you get bread.
3
Heat oil to 180°C in a deep pan.
4
Dip vegetable pieces in batter, shake off excess, and lower into the oil.
Don't crowd the pan — temperature drops and you get soggy tempura.
5
Fry until pale gold and crisp; transfer to a rack to drain.
6
Serve immediately with a tentsuyu dipping sauce of dashi, soy sauce, and mirin.

Per serving

385
kcal: 8g
protein: 52g
carbs: 16g
fat