How to make Vegetable Tempura with Dipping Sauce
It is widely believed that the recipe for tempura was introduced to Japan by Portuguese missionaries. Regardless of its origin, we know it's a delicious dish. So let's learn this super easy recipe that can be customized with a variety of vegetables.
Equipment
- Stove
Ingredients
Vegetables
- 1 unit Carrot cut into sticks
- 1 unit Onion sliced half-moon
- 15 units String Beans sliced diagonally
- 1 tsp Salt 0.18 oz (5g)
Batter
- 1 cup All-Purpose Flour 4.23 oz (120g)
- 1/4 cup Cornstarch 1.31 oz (37g)
- 1 tsp Salt 0.18oz (5g)
- 1 tsp Baking Powder 0.18 oz (5g)
- 1 cup Cold Water 8.12 fl oz (240 ml)
- 1 unit Egg
For Frying
- Oil
Sauce
- 2 tbsp Soy Sauce 1 oz (30 ml)
- 2 tbsp Water 1 oz (30 ml)
- 1 tsp Sugar 0.18 oz (5g)
- 1 tbsp Mirin Saké (Japanese Sweet Rice Wine) 0.51 fl oz (15 ml)
- Chopped Green Onions to taste
Instructions
Vegetables
- In a bowl, place all the vegetables and season with salt. Mix and set aside.
Batter
- In a bowl, combine the flour, cornstarch, salt, and baking powder.
- Add the cold water and egg, and mix with an egg beater.
- Pour the vegetables into the batter, and with the help of a spoon, scoop portions and place them in hot oil.
- Once one side is golden, flip and let the other side brown.
- Remove from the oil and place on a plate with paper towels to drain.
Sauce
- In a saucepan, combine the soy sauce, water, and sugar. Heat over low heat, stirring.
- Once the sugar is dissolved, turn off the heat and add the mirin and chopped green onions.
- Serve alongside the tempura.
Notes
- Valid to: Best consume immediately
- Or you can store the already fried tempura in the refrigerator for up to 2 days. Reheat using an air fryer at 160°C (320°F) until crispy.
