Vegetable Tempura
Light Japanese battered vegetables with tentsuyu dipping sauce. Mixing the batter only lightly, leaving it visibly lumpy with ice-cold sparkling water, keeps the coating light and delicately crisp instead of turning heavy and doughy.
Total time
25 min
Prep
10 min
Cook
15 min
Difficulty
medium
Cuisine
Japanese
vegan
Ingredients
1sweet potato, thinly sliced
1eggplant, sliced
200gbroccoli florets
1zucchini, sliced
100gplain flour
50gcornflour
200mlvery cold sparkling water
ice cubesin batter
oilfor frying
200mldashi, 3 tbsp soy, 2 tbsp mirin for dipping sauce
Instructions
1
Make tentsuyu: combine dashi, soy and mirin. Warm.
2
Make batter: lightly mix flour, cornflour and ice-cold sparkling water — should be lumpy.
3
Heat oil to 175°C.
4
Dip vegetables in batter.
5
Fry in small batches 2–3 minutes.
6
Drain on paper.
7
Serve immediately with tentsuyu.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
199
Protein
6.2g
Fat
0.8g
Carbs
43.3g
Fiber
6.1g
Sodium
217mg
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