Japanese · Dinner
Assorted Vegetable Tempura
Assorted Vegetable Tempura features sweet potato, kabocha squash, green beans, shiitake mushroom and scallion coated in an ice-cold, barely mixed rice flour and egg batter, deep fried until pale gold and shatteringly crisp, served with grated daikon, ginger and a soy-mirin dipping sauce.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
526Calories
11.4gProtein
24.1gFat
62.5gCarbs
9.2gSugar
6.8gFiber
1423mgSodium
98mgChol
3.4gSat Fat
721mgPotassium
68mgCalcium
2.6mgIron
0.4mcgVitamin B12
15mgVitamin C
vegetarian
high-fiber
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Slice sweet potato and kabocha squash into thin rounds, trim green beans, remove shiitake stem, cut scallion into 2-inch lengths, pat all vegetables dry.
2
Chill
Rest the rice flour, cornstarch, egg and ice water in the refrigerator for 15 minutes to keep the batter cold.
3
Whisk
In a chilled bowl, crack the egg into ice water and whisk lightly, then add rice flour and cornstarch, stirring just 3 to 4 strokes until barely combined.
4
Heat
Pour vegetable oil into a small deep pot and heat over medium-high to 170°C, checking readiness when batter sizzles and floats within 2 seconds.
5
Fry
Dip each vegetable piece in batter, letting excess drip off, then lower into hot oil in small batches and fry 2 to 3 minutes per batch, turning once, until pale golden.
6
Plate
Arrange tempura on a paper-lined plate, mound grated daikon and ginger beside a small bowl of warmed dashi-soy-mirin sauce, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.8 oz164g sweet potato
- 4 oz114g kabocha squash
- 2 oz56g green beans
- 22 fresh shiitake mushroom
- 22 scallion
- 3.8 oz108g rice flour, chilled
- 4 tbsp4 tbsp cornstarch
- 22 small eggs, chilled
- 1 cup240ml ice water
- 2 cup480ml vegetable oil, for frying
- 4 tbsp60ml dashi
- 4 tbsp60ml soy sauce
- 2 tbsp30ml mirin
- 2 tbsp2 tbsp daikon, grated
- 2 tsp2 tsp ginger-fresh, grated
