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Vegetable Tempura 野菜の天ぷら

Vegetable Tempura 野菜の天ぷら

Delicious and crispy homemade Vegetable Tempura 野菜の天ぷら, perfect for a light meal or appetizer.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Japanese
Servings 2 servings
Calories 652 kcal

Equipment

  • deep fryer or pot

Ingredients
  

Vegetables

  • 1 whole Japanese sweet potato (Satsumaimo) unpeeled
  • ⅛ whole kabocha squash unpeeled and seeded
  • 2 inches lotus root (renkon) peeled and precooked
  • 2 whole king oyster mushrooms (eringi)
  • 1 whole Japanese or Chinese eggplant
  • 4 leaves shiso leaves (perilla/ooba)

Batter

  • 1 cup all-purpose flour (plain flour) chilled
  • 200 ml iced water
  • 1 large egg chilled

Dipping Sauce (Tentsuyu)

  • ¾ cup dashi (Japanese soup stock)
  • 3 tablespoon soy sauce
  • 2 tablespoon mirin
  • 2 teaspoon sugar

For Deep-Frying

  • 4 cups neutral oil or enough for 1½ inches of oil
  • all-purpose flour (plain flour) for dusting

For Serving

  • 2 inches daikon radish grated

Instructions
 

Preparation

  • Weigh your ingredients using a kitchen scale.
  • Slice Japanese sweet potato into rounds and soak in water for 15–30 minutes.
  • Cut kabocha squash and lotus root into slices and soak lotus root in vinegared water for 5 minutes.
  • Prepare the king oyster mushrooms by slicing them lengthwise.
  • Keep shiso leaves whole.
  • Cut eggplant immediately before frying.

Dipping Sauce

  • Combine dashi, soy sauce, mirin, and sugar in a saucepan and simmer until sugar dissolves.

Making the Batter

  • Sift flour into a bowl, add iced water and beaten egg. Mix gently.

Deep-Frying

  • Heat oil and fry root vegetables until lightly golden.
  • Fry kabocha, eggplant, and mushrooms at a higher temperature.
  • Fry shiso leaves until lightly golden.

Serving

  • Grate daikon radish and serve with tentsuyu dipping sauce.

Storing Leftovers

  • Store leftover tempura in a single layer between paper towels in an airtight container.

Notes

For crispy tempura, make sure vegetables are completely dry before frying.

Nutrition

Serving: 1servingCalories: 652kcalCarbohydrates: 82gProtein: 16gFat: 30gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 843mgPotassium: 1559mgFiber: 12gSugar: 16gVitamin A: 16993IUVitamin C: 14mgCalcium: 93mgIron: 6mg
Keyword crispy tempura, fried vegetables, Japanese recipe, tempura, vegetable dish, Vegetable Tempura
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