Japanese · Dinner
Assorted Vegetable Tempura (Gluten-Free)
Light, crisp-fried vegetables including sweet potato, kabocha squash, green beans, and shiitake mushrooms coated in an ice-cold rice-flour and cornstarch batter. Served with grated daikon, ginger, steamed rice, and a gluten-free tamari-based dipping sauce.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
631Calories
12.1gProtein
33.2gFat
71.8gCarbs
10.2gSugar
6.8gFiber
1165mgSodium
186mgChol
5.1gSat Fat
845mgPotassium
92mgCalcium
2.9mgIron
0.3mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Slice sweet potato into 1/4-inch rounds, slice kabocha squash thinly, trim green beans, stem shiitake mushrooms. Pat all pieces completely dry with paper towels.
2
Chill
Place rice flour, cornstarch, and ice water in freezer for 10 minutes to keep batter cold.
3
Whisk
In chilled bowl, whisk egg yolk into ice water until blended, then sprinkle in rice flour and cornstarch and stir with a few strokes until just combined.
4
Heat
Pour vegetable oil into small deep pot and heat over medium-high to 340–350°F, checking with thermometer or until batter bit floats and sizzles steadily.
5
Fry
Dust vegetables in rice flour, dip into batter, then lower into hot oil in small batches, frying 2–3 minutes until batter turns pale golden.
6
Drain
Lift fried tempura onto wire rack or paper towels to drain 1–2 minutes while still crackling.
7
Build
Warm gluten-free tamari and mirin together in small saucepan over low heat for 1 minute, then pour into dipping bowl.
8
Plate
Arrange tempura pieces beside warm rice, top dipping sauce with grated daikon and ginger, and serve immediately while crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g sweet potato
- 4.2 oz120g kabocha squash
- 2.8 oz80g green beans
- 44 fresh shiitake mushrooms
- 2/3 cup86g rice flour, plus 1 tbsp for dusting
- 4 tbsp32g cornstarch
- 22 egg yolk
- 1 cup240ml ice water
- 4 cups960ml vegetable oil, for deep-frying
- 4 tbsp60ml gluten-free tamari
- 2 tbsp30ml mirin
- 2 tbsp2 tbsp daikon
- 2 tsp2 tsp ginger-fresh
- 1/2 cup70g white rice, cooked, for serving
