📝 About This Recipe
Experience the ethereal crunch of authentic Japanese tempura, featuring a medley of seasonal vegetables enveloped in a lacy, ice-cold batter. This dish celebrates the contrast between the tender, steamed interior of the vegetables and the shatteringly crisp, golden exterior. Perfect as a sophisticated side or a light appetizer, it brings the refined elegance of a Tokyo tempura bar right to your home kitchen.
🥗 Ingredients
The Vegetables
- 1 medium Sweet Potato (peeled and sliced into 1/4 inch rounds)
- 1 head Broccoli (cut into small, bite-sized florets)
- 8 pieces Shiitake Mushrooms (stems removed, caps scored with a cross)
- 4 ounces Kabocha Squash (sliced into thin half-moons)
- 1 large Bell Pepper (seeded and cut into 1-inch wide strips)
- 8 spears Asparagus (woody ends trimmed)
Tentsuyu Dipping Sauce
- 1 cup Dashi Stock (kombu and bonito based)
- 1/4 cup Mirin (sweet Japanese rice wine)
- 1/4 cup Soy Sauce (Japanese dark soy sauce)
- 1 teaspoon Granulated Sugar
- 2 tablespoons Daikon Radish (finely grated and lightly squeezed of excess moisture)
- 1 teaspoon Fresh Ginger (finely grated)
Tempura Batter and Frying
- 1 cup All-Purpose Flour (sifted and chilled in the freezer for 15 minutes)
- 1 large Egg (cold from the refrigerator)
- 1 cup Sparkling Water (ice-cold, carbonated water)
- 2 tablespoons Cornstarch (for extra crispness)
- 4 cups Vegetable Oil (for deep frying; neutral oil like canola or grapeseed)
👨🍳 Instructions
-
1
Prepare the Tentsuyu sauce by combining dashi, mirin, soy sauce, and sugar in a small saucepan. Bring to a simmer over medium heat, stir until sugar dissolves, then remove from heat and let cool to room temperature.
-
2
Wash and thoroughly dry all vegetables. Any excess moisture on the vegetables will cause the batter to slip off and the oil to splatter.
-
3
Lightly dust the prepared vegetables with a thin coating of cornstarch or extra flour. Shake off the excess; this acts as a 'primer' for the batter to adhere to.
-
4
In a heavy-bottomed pot or a deep fryer, heat the vegetable oil to 340°F (170°C) for root vegetables and 350°F (180°C) for green vegetables.
-
5
Prepare the batter just before frying: In a medium bowl, lightly beat the cold egg. Pour in the ice-cold sparkling water and whisk briefly.
-
6
Add the sifted flour all at once. Using chopsticks, use a stabbing motion to mix the batter for only 10-15 seconds. Do not overmix; lumps are essential for the signature texture.
-
7
Test the oil by dropping a bead of batter into it. If it sinks slightly and immediately bounces to the surface with a sizzle, the oil is ready.
-
8
Dip vegetables into the batter one by one. Start with the root vegetables (sweet potato, kabocha) as they take longer to cook.
-
9
Carefully lower the battered vegetables into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy tempura.
-
10
Fry root vegetables for 2-3 minutes per side, and green vegetables/mushrooms for 1-2 minutes, until the batter is pale gold and crisp.
-
11
Remove the vegetables using a slotted spoon or wire skimmer and drain them on a wire rack set over a baking sheet to maintain airflow.
-
12
Skim off any stray bits of fried batter (tenkasu) between batches to prevent them from burning and tainting the oil.
-
13
Once all vegetables are fried, arrange them artfully on a plate lined with tempura paper or a clean napkin.
-
14
Serve immediately while piping hot, with individual small bowls of the Tentsuyu sauce, garnished with a mound of grated daikon and ginger.
💡 Chef's Tips
Temperature is everything: Keep your batter ingredients ice-cold and your oil hot to ensure the batter doesn't absorb oil. Don't overmix the batter: Overworking the flour develops gluten, which results in a doughy, bread-like coating rather than a crisp one. Sift your flour: This incorporates air and ensures no heavy clumps weigh down the delicate crust. Use sparkling water: The carbonation creates tiny air pockets that expand in the heat, making the crust lighter and crunchier. Dry your veggies: Use paper towels to ensure every piece of produce is bone-dry before dipping.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Sake or a crisp Japanese lager. Serve alongside a bowl of hot Soba or Udon noodle soup. Accompany with a side of steamed short-grain white rice for a 'Ten-don' style meal. Provide a small dish of Matcha salt (fine sea salt mixed with green tea powder) for an alternative seasoning. A light sunomono (cucumber salad) provides a refreshing acidic contrast to the fried vegetables.