Crispy Japanese Tempura Vegetables with Dipping Sauce

Name: Crispy Japanese Tempura Vegetables with Dipping Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour (sifted); 1 cup cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; 1-1/2 cups ice-cold water; 2 cups assorted vegetables (sliced (carrots, bell peppers, sweet potatoes, broccoli)); 1 quart vegetable oil (for frying); 1/2 cup soy sauce; 1/4 cup mirin; 1/4 cup dashi stock; 1 teaspoon sugar; 1 teaspoon grated ginger

VegetarianJapaneseSnacksQuickEasyFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

Delight in a medley of fresh vegetables lightly coated in a crispy tempura batter, served with a savory dipping sauce for an authentic Japanese experience.

Macronutrients per serving

grams

Protein

4.0g 8%

Fat

10.0g 20%

Carbs

35.0g 71%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

15% DV

Essential for vision and immune health

🔺 Iron

10% DV

Important for oxygen transport in the blood

🔺 Calcium

8% DV

Crucial for bone health

Ingredients

Main Ingredients

1 cup all-purpose flour sifted
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1-1/2 cups ice-cold water
2 cups assorted vegetables sliced (carrots, bell peppers, sweet potatoes, broccoli)
1 quart vegetable oil for frying

Dipping Sauce

1/2 cup soy sauce
1/4 cup mirin
1/4 cup dashi stock
1 teaspoon sugar
1 teaspoon grated ginger

Instructions

1 In a large bowl, whisk together the sifted flour, cornstarch, baking powder, and salt.
2 Gradually add the ice-cold water to the dry mixture, stirring gently. Be careful not to overmix; the batter should be slightly lumpy.
3 Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
4 Dip the sliced vegetables into the batter, allowing excess to drip off.
5 Carefully place the battered vegetables into the hot oil, frying in small batches to maintain the oil temperature.
6 Fry the vegetables for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
7 For the dipping sauce, combine soy sauce, mirin, dashi stock, sugar, and grated ginger in a small saucepan. Heat gently until the sugar dissolves, then remove from heat.
8 Serve the tempura vegetables hot with the dipping sauce on the side.