Vegetable Tempura

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 350 Calories

Ingredients

• 1 ½ cups all-purpose flour
• 2 egg yolks
• 2 tablespoons light soy sauce
• 1 quart vegetable oil for deep frying
• 2 tablespoons mirin
• 1 ¾ cups chilled water
• 1 cup fresh green beans, trimmed
• 1 bell pepper, sliced
• ⅛ teaspoon dashi granules
• 1 sweet potato, peeled and sliced into 1/4-inch slices
• 1 onion, sliced into half-rings
• ¾ cup shiitake mushrooms

Recipe Instructions

Step 1

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.

Step 2

Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.

Step 3

Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.

Step 4

Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.