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.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- 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.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- 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.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
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[email protected]This is the best tempura recipe I have ever tried. The batter is so light and fluffy, and the vegetables are cooked perfectly. I will definitely be making this again.
Nipisha Tapaungai
[email protected]I have tried many different tempura recipes, but this one is by far the best. The batter is so light and crispy, and the vegetables are cooked perfectly. I will definitely be making this again.
Md Rahoul
[email protected]This is the best tempura recipe! The batter is so light and fluffy, and the vegetables are cooked perfectly. I will definitely be making this again.
Krimo Kh
[email protected]I have made this recipe several times now, and it is always a hit with my family and friends. The tempura batter is so light and crispy, and the vegetables stay crispy even after they've cooled down.
Md Mamnun
[email protected]This is the best tempura recipe I have ever tried. The batter is so light and fluffy, and the vegetables are cooked perfectly. I will definitely be making this again.
Gert Grobler
[email protected]I love this recipe! The tempura batter is so light and crispy, and the vegetables stay crispy even after they've cooled down. I've made this dish several times now, and it's always a hit with my family and friends.
Angelos Tsionas
[email protected]This is the best tempura recipe I've ever tried. The batter is so light and fluffy, and the vegetables are cooked perfectly. I've made this dish several times now, and it's always a hit with my family and friends.
Natamba Ronald
[email protected]I'm so glad I found this recipe. I've been wanting to try tempura for a long time, but I was always intimidated by the thought of making my own batter. This recipe is so easy to follow, and the results are amazing.
Matty Ricardo
[email protected]This dish is so easy to make, and it's always a hit with my guests. I love that I can use any vegetables I have on hand.
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[email protected]I've been looking for a good tempura recipe for a while now, and this one is definitely a keeper. The batter is light and crispy, and the vegetables stay crispy even after they've cooled down.
Zukile Kunana
[email protected]I made this dish for my family last night and they loved it! The tempura batter was so light and crispy, and the vegetables were cooked perfectly.
Yerithza Castro
[email protected]This dish is perfect for a summer party. It's light and refreshing, and everyone loves it.
Lizwi Mzimela
[email protected]I've never made tempura before, but this recipe was so easy to follow. The vegetables were cooked perfectly and the batter was delicious.
Finic Oluoch
[email protected]This tempura batter is the best! It's so light and fluffy, and the vegetables stay crispy even after they've cooled down.