Vegetable Tempura
HB-5585 · Hand-built original · Japanese
Seasonal vegetables in a whisper-thin tempura batter with tentsuyu for dipping.
JapaneseStarter35 minServes 41450 kcalVegetarianDairy-freeDiabetic
Main ingredient: vegetables
Pairs well with: steamed rice, miso soup, pickles
Servings:4quantities adjust to match
Ingredients
- 1 sweet potato, sliced
- 1 aubergine, sliced
- 8 green beans
- 8 shiitake mushrooms
- 3½ oz plain flour
- 1 egg yolk
- 13½ Tbsp ice-cold sparkling water
- 2½ cups vegetable oil, for frying
- 6½ Tbsp dashi stock
- 2 tbsp soy sauce
- 2 tbsp mirin
Method
- Make the dipping sauce: warm the dashi, soy sauce and mirin together in a small pan and set aside.
- Cut the sweet potato into ¼ in slices; slice the aubergine a little thicker. Pat all the vegetables dry — wet vegetables make soggy tempura.
- Whisk the flour, egg yolk and ice-cold sparkling water into a thin, lumpy batter at the last moment, keeping everything as cold as possible.
- Heat the oil in a deep pan to 350°F. Dip each vegetable in batter and fry in small batches for 2 to 3 minutes, turning once, until crisp and barely coloured.
- Drain on a wire rack and serve immediately with the dipping sauce.
Prep: 15 min · Cook: 20 min · Total: 35 min
Nutrition (per serving, where published)
1450 kcalCalories
6.3 gProtein
26.1 gCarbs
149.7 gFat
23.7 gSaturates
4.2 gFibre
0.8 gSugars
556 mgSodium
46 mgCholesterol
459 mgPotassium
73 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data