Veggie tempura is a Japanese dish of vegetables and seafood coated in a light, airy batter and quickly deep-fried until crisp. The secret is an ice-cold batter with minimal gluten development, which creates a delicate, shattering crust that lets the vegetables shine. This recipe delivers a restaurant-quality platter at home, with a mix of classic vegetables and a simple dipping sauce.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) ice-cold water (plus more if needed)
- 1 large egg yolk
- 1 small sweet potato, sliced into 1/4-inch (6 mm) rounds
- 1 small zucchini, sliced into 1/4-inch (6 mm) rounds
- 1 small eggplant, sliced into 1/4-inch (6 mm) rounds
- 1 red bell pepper, cut into 1-inch (2.5 cm) strips
- 8 green beans, trimmed
- 4 shiitake mushrooms, stems removed
- Vegetable oil, for deep-frying (about 4 cups / 1 L)
- For the dipping sauce (tentsuyu):
- 1/2 cup (120 ml) dashi (or 1/2 cup water + 1/2 tsp dashi powder)
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 1 tsp sugar
Instructions
- Make the dipping sauce: in a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Remove from heat and set aside to cool.
- Prepare all vegetables: pat them dry with paper towels. Keeping them dry is crucial for the batter to adhere.
- In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Make a well in the center.
- Add the ice-cold water and egg yolk to the well. Using chopsticks or a fork, gently stir until just combined. The batter should be lumpy and thin—do not overmix. If it seems too thick, add a tablespoon more cold water.
- Heat oil in a deep, heavy-bottomed pot or wok to 350°F (175°C). Use a thermometer to maintain temperature.
- Working in batches, dip vegetables into the batter, letting excess drip off. Carefully place them into the hot oil. Do not overcrowd—fry only 4-5 pieces at a time.
- Fry for 2-3 minutes, turning occasionally, until the batter is pale golden and crispy. The vegetables should be tender but still have a slight bite.
- Remove with a slotted spoon and drain on a wire rack (not paper towels, which makes them soggy). Repeat with remaining vegetables.
- Serve immediately with the dipping sauce and a small pile of grated daikon radish if desired.
Tips
- Ice-cold water is non-negotiable: The cold temperature prevents gluten from developing, keeping the batter light. Keep the batter bowl in a larger bowl of ice water while frying.
- Don’t overmix: Lumps are your friend. Overmixing activates gluten, resulting in a heavy, oily crust.
- Dry your vegetables: Any moisture on the vegetables will cause the batter to slide off and create splattering.
- Maintain oil temperature: Use a thermometer and allow the oil to come back to 350°F (175°C) between batches. If the oil is too cool, the tempura absorbs oil and becomes greasy.
Serving Suggestions
Serve the tempura immediately on a platter lined with a paper napkin or on a wire rack. Offer the dipping sauce in small bowls. Grated daikon radish and a pinch of grated ginger can be added to the sauce for extra flavor. Tempura also pairs well with steamed rice and a simple green salad.
Variations
- Protein additions: Add shrimp (peeled and deveined, with tails on) or white fish fillets (cut into 1-inch pieces) to the platter. Cook shrimp or fish until they reach an internal temperature of 145°F (63°C) as measured with a food thermometer.
- Other vegetables: Try broccoli florets, cauliflower, asparagus spears, or thinly sliced lotus root. Adjust cooking time for thicker pieces.
- Spicy mayo: Mix 1/4 cup (60 ml) mayonnaise with 1-2 tsp sriracha for a spicy dipping sauce.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free soy sauce (tamari).
Storage and Reheating
Tempura is best eaten immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet and warm in a 400°F (200°C) oven for 5-7 minutes until crisp. Avoid microwaving, as it will make the tempura soggy.
Frequently Asked Questions
Why is my tempura not crispy? The most common reasons are overmixing the batter, using warm water, or frying at too low a temperature. Ensure the batter is lumpy and ice-cold, and maintain the oil at 350°F (175°C).
Can I use self-rising flour instead of all-purpose flour? Yes, you can, but omit the baking powder and reduce the salt by half, as self-rising flour already contains leavening and salt.
What is the best oil for tempura? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils won’t overpower the delicate flavor of the vegetables.
Can I make the batter ahead of time? No, the batter must be made fresh. The leavening action and cold temperature are lost if it sits, resulting in a dense crust.
How do I keep tempura warm while frying the rest? Place the finished tempura on a wire rack in a single layer and keep it in a 200°F (95°C) oven while you fry the remaining batches. Do not cover it, as trapped steam will soften the crust.
What is dashi, and can I substitute it? Dashi is a Japanese soup stock made from kombu (kelp) and bonito flakes. You can substitute with 1/2 cup (120 ml) water plus 1/2 tsp dashi powder, or simply use 1/2 cup (120 ml) low-sodium chicken or vegetable broth for a slightly different flavor.
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- Crispy Gluten-Free Fried Calamari Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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