Name: Mixed Vegetable Tempura Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1/2 small red pepper; 1 small sweet potato; 6-7 oyster mushrooms; 6-7 asparagus spears; 1 cup all-purpose flour; 1/4 cup corn flour; 1/4 cup rice flour; 1 1/4 cup cold sparkling water; 1 teaspoon salt; 2 tablespoons soy sauce; 1 tablespoon mirin; 1/2 tablespoon rice vinegar; 1 teaspoon spicy sesame oil

Jump to Recipe

Introduction

Mixed Vegetable Tempura is a light and crispy Japanese dish perfect for showcasing fresh seasonal vegetables. This recipe uses a crunchy batter and a flavorful dipping sauce to bring out the best in every bite. It’s a delightful appetizer or side that’s simple to make at home.

A black round plate is filled with four types of tempura arranged in separate groups: bright green tempura-fried asparagus spears on the top left, golden-brown round sweet potato slices on the top right, bright red bell pepper tempura on the bottom left, and light tan oyster mushroom tempura at the bottom center and right. A woman's hand is holding the plate from the bottom, and another woman's hand is using black chopsticks to pick up one sweet potato tempura. To the right of the plate is a small black bowl filled with dark soy sauce. The plate rests on a woven brown placemat placed over a white marbled surface. A textured light beige cloth is partially visible near the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 small red pepper
1 small sweet potato
6-7 oyster mushrooms
6-7 asparagus stalks
1 cup all-purpose flour
1/4 cup corn flour
1/4 cup rice flour
1 1/4 cups cold sparkling water
1 teaspoon salt
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon rice vinegar
1 teaspoon spicy sesame oil

Instructions

Step 1: Wash and prepare the vegetables. Trim the woody ends off the asparagus, slice the sweet potato into thin rounds, keep the oyster mushrooms whole, and cut the red pepper into thick slices.
Step 2: In a large mixing bowl, combine all the dry ingredients for the tempura batter: all-purpose flour, corn flour, rice flour, and salt.
Step 3: Slowly pour the cold sparkling water into the dry mixture while gently mixing. Avoid over-mixing; it’s fine if some flour pockets remain, as this will make the tempura crispier. Adjust the amount of sparkling water to achieve a batter consistency similar to heavy cream.
Step 4: Heat enough oil in a small, deep pan for frying. To test if it’s hot enough, drop a small amount of batter into the oil; it should bubble immediately.
Step 5: Dip one type of vegetable at a time into the batter, coating evenly, then carefully transfer them to the hot oil. Fry until crisp and cooked through, about 2-3 minutes.
Step 6: Remove the fried vegetables using a slotted spoon and place them on paper towels to drain excess oil.
Step 7: Repeat the frying process with the remaining vegetables.
Step 8: In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and spicy sesame oil to make the dipping sauce. Optionally, sprinkle in some sesame seeds for added texture.
Step 9: Serve the tempura vegetables warm on a plate alongside the dipping sauce.

Tips & Variations

Use ice-cold sparkling water for the batter to keep it light and crispy.
Try including other vegetables like zucchini, green beans, or broccoli for variety.
Do not over-mix the batter; a few lumps help create a better texture.
Serve immediately after frying for the best crunch.

Storage

Tempura is best enjoyed fresh and crispy. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, use an oven or air fryer at 350°F (175°C) for 5-7 minutes to help restore crispiness. Avoid microwaving, as it can make the batter soggy.

How to Serve

A black round plate holds a variety of tempura fried vegetables and possibly seafood. Around the top half, there are golden brown oval slices with a crispy texture. To the left, a cluster of battered green vegetables, possible asparagus, lays horizontally. Below the green tempura, several pieces of red tempura with a rough texture rest close together. On the right side of the plate, there are several light beige, ruffled tempura pieces that look like mushrooms or cauliflower. Next to the plate on the right, there is a pair of black chopsticks beside a small black bowl containing dark dipping sauce with some oil spots. The setting rests on a brown woven mat on a white marbled surface, and a crumpled light beige cloth is visible at the top left corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of sparkling water for the batter?

You can, but sparkling water creates a lighter, crispier batter due to the carbonation. If using regular water, try to keep it very cold.

What oil is best for frying tempura?

Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. These oils ensure a clean flavor and prevent burning during frying.