Description
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.
Ingredients
- 2 tablespoons light soy sauce
- 2 tablespoons mirin
- ⅛ teaspoon dashi granules
- 1 ¾ cups chilled water
- 2 egg yolks
- 1 ½ cups all-purpose flour
- 1 quart vegetable oil for deep frying
- 1 sweet potato, peeled and sliced into 1/4-inch slices
- 1 onion, sliced into half-rings
- 1 bell pepper, sliced
- 1 cup fresh green beans, trimmed
- ¾ cup shiitake mushrooms
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 6