Japanese · Lunch
Vegetable Tempura Bites
Vegetable tempura bites are lightly battered pieces of sweet potato, shiitake mushroom, and green bean deep-fried in a thin rice-flour and cornstarch batter until pale gold and shatteringly crisp. Served with a soy-mirin dipping sauce and grated daikon, this Japanese dish stays light and crunchy.
$4
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
432Calories
7.2gProtein
21.4gFat
54.1gCarbs
8.2gSugar
5.3gFiber
1180mgSodium
0mgChol
2.4gSat Fat
620mgPotassium
52mgCalcium
2.4mgIron
0mcgVitamin B12
11.2mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
herb-salt
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Slice sweet potato into thin rounds, stem shiitake mushrooms, trim green beans, and pat all pieces dry with paper towel so batter clings.
2
Chill
Place rice flour, cornstarch, and ice water in a bowl and refrigerate 10 minutes until the batter stays cold and thin.
3
Whisk
Whisk the chilled batter briefly with a fork, leaving lumps, until just combined into a thin, watery consistency.
4
Fry
Heat vegetable oil in a small pot over medium-high heat to 340°F (170°C) and fry battered vegetables in two batches for 2–3 minutes each until pale gold and crisp.
5
Plate
Arrange tempura bites on a plate with warm dipping sauce made from soy sauce, mirin, and dashi, and grated daikon alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g sweet potato
- 2.8 oz40g, about 3 medium shiitake mushroom
- 2 oz56g, a small handful green bean
- 1/2 cup60g rice flour
- 4 tbsp32g cornstarch
- 2/3 cup160ml ice water
- 2 tbsp16g all-purpose flour
- 2 cup480ml vegetable oil, for deep-frying
- 4 tbsp60ml soy sauce
- 2 tbsp30ml mirin
- 2 tbsp30ml dashi
- 2 tbsp20g daikon
- 1/2 tsp1/2 tsp salt
