International Cuisine > Japanese Cuisine > Tempura & Fried Dishes (Japanese) > Vegetable Tempura Recipe
Authentic Vegetable Tempura Recipe
Enjoy light and crispy vegetable tempura with this classic Japanese recipe. Perfect as an appetizer or a side dish, this tempura is sure to impress.
Ingredients
- 200 g Assorted Vegetables (e.g., bell peppers, eggplant, sweet potato, zucchini, broccoli, green beans, shiitake mushrooms)
- 100 g All-Purpose Flour
- 50 g Cornstarch
- 1/4 tsp Baking Soda
- 150-200 ml Ice-Cold Water
- 500 ml Vegetable Oil (for frying)
- 50 g Daikon Radish (grated, for serving)
- 1 tsp Ginger (grated, for serving)
- As needed Tempura Dipping Sauce (Tentsuyu)
Prepare the Vegetables
Begin by washing and thoroughly drying all the vegetables. Cut them into bite-sized pieces. For example, slice bell peppers into strips, eggplant into rounds or half-moons, sweet potato into thin slices, and zucchini into planks. Cut broccoli into small florets. Consider the cooking time of each vegetable and ensure similarly sized pieces for even cooking.
Prepare the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, and baking soda. Gradually add the ice-cold water, mixing gently with chopsticks or a fork. Do not overmix; a few lumps are perfectly fine. Overmixing develops the gluten in the flour, which will result in a less crispy tempura. Keep the batter cold by placing the bowl over another bowl filled with ice water.
Heat the Oil
Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to approximately 170-180°C (340-355°F). You can test the temperature by dropping a tiny bit of batter into the oil; it should sizzle and float to the top quickly.
Fry the Vegetables
Working in small batches, dip each vegetable piece into the tempura batter, ensuring it is lightly coated. Gently lower the battered vegetable into the hot oil. Avoid overcrowding the pot, as this will lower the oil temperature and result in soggy tempura. Fry for 2-3 minutes, or until the tempura is light golden brown and crispy. Turn the vegetables occasionally to ensure even cooking.
Drain and Serve
Remove the fried tempura from the oil using a slotted spoon or tongs and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy. Garnish with grated daikon radish and ginger. Serve with tempura dipping sauce (Tentsuyu).
Tempura Dipping Sauce (Tentsuyu) - Optional
You can prepare your own tempura dipping sauce, although pre-made versions are widely available. A basic recipe involves mixing dashi (Japanese soup stock), soy sauce, mirin (sweet rice wine) and sugar in a 4:2:2:1 ratio. Bring to a simmer until the sugar has dissolved. Let cool before serving.
Nutrition Facts Estimated per 100g of product
(Note: This is an estimated value and can vary based on the specific vegetables and oil used)
Other Important Considerations for Nutrition
Tempura is a fried food, so it's important to consume it in moderation as part of a balanced diet. Using fresh, high-quality oil and draining the tempura well can help to reduce the fat content. Baking the tempura is not recommended as you will not obtain the same results.
FAQ
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Why is my tempura not crispy?
Several factors can contribute to soggy tempura, including overmixing the batter, using warm water, overcrowding the pot, and not maintaining the correct oil temperature. Make sure your batter is cold and lightly mixed, and fry in small batches at the right temperature. -
Can I use other vegetables?
Yes, you can use a wide variety of vegetables for tempura, such as asparagus, pumpkin, lotus root, and shiso leaves. Adjust the cooking time as needed for each vegetable. -
Can I prepare the batter in advance?
It's best to make the tempura batter just before frying. If you need to prepare it in advance, keep it refrigerated and gently stir before using. You may need to add a bit more ice water to loosen it if it becomes too thick.