Vegetable Tempura

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 4 servings

Country of Origin

Japan

Description

Assorted fresh seasonal vegetables coated in an ultra-light, icy batter and flash-fried to delicate, crisp perfection.

Presentation & How It's Eaten

Arranged on paper-lined plates and eaten immediately while piping hot, dipped in tentsuyu sauce or sprinkled with matcha salt.

Ingredients

• 1 sweet potato, thinly sliced

• 1 small kabocha squash, sliced into thin wedges

• 8 shiitake mushrooms, stems removed

• 1 cup all-purpose flour

• 1 large egg

• 1 cup ice-cold water

• Vegetable oil, for frying

Step-by-Step Directions

1. Prepare Vegetables: Dry all sliced vegetable pieces thoroughly with paper towels.

2. Make Batter: Whisk egg and ice-cold water together. Add flour and stir gently with chopsticks just until combined (do not overmix; lumps are fine).

3. Heat Oil: Heat vegetable oil in a deep pot to 340°F (170°C).

4. Dip & Fry: Dip vegetable pieces into cold batter and drop into hot oil. Fry in batches for 2–3 minutes until light gold. Drain on paper towels.

Optional

• Tentsuyu Dip: Serve with warm dipping sauce made from dashi, soy sauce, and mirin mixed with grated daikon radish.

Cooking Tips

• Keep batter ingredients cold—use ice water and avoid overmixing to limit gluten formation for a light, crispy crunch.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~260 kcal

• Total Fat: 11g

• Saturated Fat: 1.5g

• Cholesterol: 45mg

• Sodium: 120mg

• Total Carbohydrates: 36g

• Dietary Fiber: 4g

• Sugars: 5g

• Protein: 6g