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Japanese Vegetable Tempura

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  Carrots 2 Medium
  Eggplant 1⁄3 Pound
  Green pepper 1 Small, quartered
  Mushrooms 12 Medium
  Sweet potato 1 Medium
  Zucchini 1 Medium
  Broccoli flowerets 1 Cup (16 tbs)
  Tempura dipping sauce 1 Tablespoon
  Salad oil 6 Cup (96 tbs)
  Tempura batter 1 Cup (16 tbs)

Prepare vegetables before you begin cooking Cut carrots crosswise into 4 inch lengths, then cut each piece lengthwise into 1/4 inch thick slices.
Slice eggplant into 1/4 inch thick triangular pieces.
Cut green pepper into 1/4 inch wide strips.
Halve mushrooms through stems.
Peel sweet potato and cut in 1/4 inch thick rounds.
Cut zucchini diagonally into 1/4 inch thick slices.
Trim stems of flowerets to 3/4 inch.
Prepare Dipping Sauce.
Divide it equally among 4 individual serving bowls.
Pour oil into a wok or deep pan to a depth of 1 1/2 to 2 inches and heat to 375° on a deep frying thermometer.
Meanwhile, prepare Tempura Batter.
To cook tempura, dip each vegetable piece into batter with chopsticks or tongs; let excess drip off, then gently lower into hot oil.
Cook several pieces at a time without crowding, turning occasionally, until crisp and golden.
Drain briefly on a wire rack set on a shallow pan.
Serve immediately.
Frequently skim off and discard any bits of batter from the oil as you continue frying.
Let guests dip each piece into sauce.
Makes 4 servings.
Tempura Dipping Sauce.
In a small pan, combine 1 cup instant vegetable stock and 1/4 cup each soy sauce and dry sherry.
Bring to a boil over high heat, then remove from heat and let cool to room temperature.
Finely shred enough fresh ginger and daikon radish to make about 3 tablespoons each.
Pass ginger and radish at the table to add to individual bowls of sauce.
Tempura Batter.
In a small bowl, lightly beat 1 cup ice cold water, 1 egg, and 1/4 teaspoon each baking soda and salt.
Add 1 cup cake flour, mix just until blended .
Sprinkle 1/3 cup more cake flour over top of batter.
With a fork, stir batter one or two strokes.
Fill a larger bowl half full of ice; set the batter bowl in it to keep cold while you cook.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 222 Calories from Fat 55

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 0.32 g1.6%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 320.2 mg13.3%

Total Carbohydrates 38 g12.8%

Dietary Fiber 4.6 g18.4%

Sugars 8.8 g

Protein 5 g10.4%

Vitamin A 222.3% Vitamin C 72.9%

Calcium 4.3% Iron 5.9%

*Based on a 2000 Calorie diet

Japanese Vegetable Tempura Recipe