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Vegetable Tempura
Vegetable Tempura
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Impress with savory sweet potato, onion, mushroom, and green bean tempura appetizer.
Ingredients:
  • 2 tablespoons light soy sauce
  • 2 tablespoons mirin
  • 0.125 teaspoon dashi granules
  • 1.75 cups chilled water
  • 2 egg yolks
  • 1.5 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
  • 0.75 cup shiitake mushrooms
Instructions:
  • Combine light soy sauce, mirin, and dashi granules in a bowl, whisk until well mixed, and set aside to make the sauce.
  • In a bowl, blend together water and egg yolks until fully incorporated. Gradually sift in flour and whisk gently until just combined, leaving a slightly lumpy batter.
  • Heat the vegetable oil in a wok or deep saucepan until it's sizzling hot without smoking.
  • Coat sweet potato, onion, bell pepper, green beans, and shiitake mushrooms individually in the batter and place directly in the hot oil. Deep-fry in batches, ensuring the wok is not overcrowded, until the batter is golden brown, about 2 to 3 minutes per side. Drain excess oil on a plate lined with paper towels. Repeat for remaining vegetables. Serve hot with dipping sauce.

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