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–+ servings
Mixed Vegetable Tempura

Crispy Mixed Vegetable Tempura for Irresistible Flavor Bliss

Delight in homemade Mixed Vegetable Tempura, a vegan-friendly, customizable dish that's quick to make.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Japanese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 0.5 small red pepper Adds sweetness and vibrant color; substitute with bell pepper for a similar taste.
  • 1 small sweet potato Provides heartiness and natural sweetness; butternut squash is a great alternative.
  • 6-7 pieces oyster mushrooms Offer a meaty texture and umami flavor; shiitake or other mushrooms can be used as substitutes.
  • 6-7 stalks asparagus Contribute a fresh flavor and delightful crunch; green beans work well as an alternative.
Tempura Batter
  • 1 cup all-purpose flour Forms the base of the tempura batter, giving it that desired crispiness; gluten-free flour mix can be used instead.
  • 0.25 cup corn flour Enhances crispiness and lightness of the batter.
  • 0.25 cup rice flour Adds a unique texture to the batter; can be replaced with more all-purpose flour if necessary.
  • 1.25 cup cold sparkling water Creates a light and airy batter; keeping it cold is key for the best results.
  • 1 teaspoon salt Elevates the flavor of both the vegetables and the batter.
Dipping Sauce
  • 2 tablespoons soy sauce Provides a savory depth; tamari can be used for a gluten-free option.
  • 1 tablespoon mirin Adds a hint of sweetness; omit for an alcohol-free sauce or replace with a pinch of sugar.
  • 0.5 tablespoon rice vinegar Introduces acidity; substitute with apple cider vinegar if you run out.
  • 1 teaspoon spicy sesame oil Delivers a kick of spice; adjust the amount for a milder taste.

Equipment

  • Deep pot
  • Whisk
  • Slotted spoon
  • Mixing Bowl
  • Thermometer

Method
 

Preparation
  1. Begin by washing the seasonal vegetables thoroughly. Cut the red pepper into thick slices, and slice the sweet potato into even rounds. Keep the oyster mushrooms whole, and trim the woody ends off the asparagus.
  2. In a large mixing bowl, combine the all-purpose flour, corn flour, and rice flour. Stir these dry ingredients together.
  3. Gradually pour the cold sparkling water into the dry flour mixture, using a whisk to combine. Stir gently to avoid over-mixing.
  4. In a deep pot or fryer, heat enough oil for deep frying, about 2 inches deep. Use a thermometer to check that the oil reaches approximately 350°F.
  5. Carefully coat each vegetable piece in the tempura batter and gently add them to the hot oil in small batches.
  6. Once cooked, remove the fried vegetables from the oil and place them on a plate lined with paper towels.
  7. While the tempura is frying, whisk together the soy sauce, mirin, rice vinegar, and spicy sesame oil in a small bowl.
  8. Plate the piping hot Mixed Vegetable Tempura artfully, with the dipping sauce on the side.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 600mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 30mgIron: 1mg

Notes

Fry in small batches to maintain oil temperature. Serve immediately for best texture.

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