Vegetable Tempura
Vegetable tempura is one of those dishes that perfectly balances simplicity and sophistication. I've spent years perfecting this recipe to achieve that signature light, crispy coating while keeping the vegetables tender-crisp inside. What makes this version special is its foolproof batter that creates that characteristic airy crunch without being greasy. Whether you're new to Japanese cuisine or a seasoned cook, this recipe will help you create restaurant-quality tempura right in your kitchen.
Ingredients
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg cold
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1 sweet potato sliced thin
- 1 medium eggplant sliced
- 8-10 green beans
- 1 bell pepper cut into strips
- 8-10 asparagus spears
- 1 onion sliced into rings
- Vegetable oil for frying
- ½ cup dashi or vegetable stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
Instructions
- Start by preparing your vegetables. Cut them into uniform, bite-sized pieces and pat them completely dry with paper towels. Any moisture will affect the batter's crispiness.
- Fill a heavy-bottomed pot with about 2 inches of oil. Heat to 375°F (190°C). Use a thermometer for accuracy – temperature control is crucial for perfect tempura.
- While the oil heats, prepare your batter. Keep all ingredients very cold. Mix the egg with ice-cold water in one bowl. In another bowl, combine flour, cornstarch, and salt.
- When ready to fry, quickly combine the wet and dry ingredients. Mix just until barely combined – lumps are good! Overmixing will develop gluten and make the coating heavy.
- Dip vegetables one at a time into the batter, letting excess drip off. Carefully place in hot oil.
- Fry in small batches for 2-3 minutes until light golden brown, turning once. Don't overcrowd the pot.
- Remove with a spider or slotted spoon and drain on a wire rack over paper towels.
- For the dipping sauce, combine all ingredients in a small pot, bring to a simmer, then remove from heat.