Print

Mixed Vegetable Tempura Recipe

Print Recipe

★★★★★

4.7 from 120 reviews

Mixed Vegetable Tempura is a light and crispy Japanese-inspired dish featuring a variety of fresh vegetables coated in a delicate tempura batter and deep-fried to golden perfection. Served with a flavorful soy-based dipping sauce, this recipe showcases the natural flavors and textures of red pepper, sweet potato, oyster mushrooms, and asparagus in a delightful, crunchy bite.

Ingredients

Scale

Vegetables

  • 1/2 small red pepper
  • 1 small sweet potato
  • 6–7 oyster mushrooms
  • 6–7 asparagus spears

Tempura Batter

  • 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

Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon spicy sesame oil

Instructions

  1. Prepare the Vegetables: Wash all the vegetables thoroughly. Trim the tough bottom part off the asparagus. Slice the sweet potato into thin rounds, cut the red pepper into thick slices, and leave the oyster mushrooms whole.
  2. Make the Tempura Batter: In a large mixing bowl, combine all the dry ingredients— all-purpose flour, corn flour, rice flour, and salt. Gradually pour in the cold sparkling water while gently stirring to combine. Avoid over-mixing; it’s okay if some dry flour pockets remain, as this helps create a crispier tempura. Adjust the amount of sparkling water as needed to achieve a batter consistency similar to heavy cream that will lightly coat the vegetables.
  3. Heat the Oil: Add enough vegetable oil to a small pan for deep-frying and heat it until very hot. Test the oil by dropping a small amount of batter into it; the batter should bubble and float immediately when the oil is ready.
  4. Fry the Vegetables: Working with one type of vegetable at a time, coat them in the batter, then carefully transfer them into the hot oil. Deep-fry for a few minutes until the batter is golden and the vegetables are cooked through. Remove the tempura with a slotted spoon and drain on paper towels to remove excess oil.
  5. Repeat Frying: Continue the frying process for all vegetables, ensuring the oil temperature remains consistent to avoid soggy tempura.
  6. Prepare the Dipping Sauce: In a small serving bowl, mix together soy sauce, mirin, rice vinegar, and spicy sesame oil. Optionally, sprinkle sesame seeds for added texture.
  7. Serve: Arrange all warm tempura vegetables on a plate and serve immediately with the prepared dipping sauce for dipping.

Notes

  • Use cold sparkling water to make the batter light and crispy.
  • Avoid over-mixing the batter to maintain its airy texture.
  • Maintain oil temperature around 350-375°F (175-190°C) for best frying results.
  • Drain fried tempura well on paper towels to remove excess oil.
  • Serve tempura immediately for optimal crispness.
  • You can add sesame seeds to the dipping sauce for texture if desired.

Keywords: Vegetable tempura, tempura recipe, deep-fried vegetables, Japanese appetizer, crispy tempura

Find it online: https://jedentaglecker.com/mixed-vegetable-tempura-recipe/