Cook and Scale
Vegetable Tempura
4 servings · 30 min total
Delicate, ultra-crisp battered vegetables fried golden and served hot with a savoury soy-mirin dipping sauce.
Ingredients
- 150 g wheat flour
- 1 tbsp cornstarch
- 2½ dl water
- 1 sweet potato, sliced
- 1 zucchini, sliced
- 100 g green beans
- 4 g shiitake mushroom, halved
- 1 red bell pepper, sliced
- 1 l vegetable oil, for frying
- 3 tbsp soy sauce, for dipping
- 2 tbsp mirin, for dipping
- 1 tsp dashi granules, for dipping
Contains: Gluten, Soy, Fish
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the dipping sauce — Whisk the dashi granules, soy sauce, mirin, and 60 ml warm water together for a dipping sauce and set aside.
- 2.
Mix the tempura batter — Whisk the flour and cornstarch with the ice water just until barely combined, leaving some lumps — do not overmix.
- 3.
Dip vegetables in batter — Heat the oil to 180°C. Dip the vegetable pieces in the batter, letting excess drip off.
- 4.
Fry the vegetables crisp — Fry the vegetables in small batches for 2 minutes per batch until pale golden and crisp, draining on paper towels between batches.
- 5.
Serve hot with dipping sauce — Serve the tempura immediately, piping hot, with the warm dipping sauce alongside.