Vegetable Tempura | Recipe Cart
Who can resist delicious crispy homemade vegetable tempura? When making tempura at home, the goal is a crispy yet airy coating that doesn't absorb oil when deep
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- Deep-fryer
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- Wired rack
- Paper towel
- Fine-mesh strainer
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- Spoon
- Peeler
Ingredients
- 4 cups neutral-flavored oil (vegetable, canola, etc)
- 1 Japanese sweet potato (Satsumaimo)
- ⅛ kabocha (squash/pumpkin)
- 2 inch lotus root (renkon)
- 2 king oyster mushrooms (eringi)
- 1 Japanese eggplants
- 4 shiso leaves (perilla/ooba)
- 1 large egg (50 g w/o shell) ((cold 1 large egg, 40 ml))
- 200 ml iced water ((¾ cup + 4 tsp to be precise))
- 1 cup all-purpose flour (plain flour)
- ¾ cup dashi (Japanese soup stock; click to learn more)
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 2 tsp sugar
- 2 inch daikon radish
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