Japanese Tempura Vegetables with Dipping Sauce
20m PREP
15m COOK
4 SERVINGS
220 CAL/SERV
Overview
Crispy and light, these Japanese-style tempura vegetables are perfect for a snack or appetizer, served with a savory dipping sauce that enhances their delicate flavor.
Macronutrients per serving
42
grams
Protein
4.0g 10%
Fat
10.0g 24%
Carbs
28.0g 67%
Rich in nutrients
Vitamin C
40% DV
Supports immune function
Vitamin A
35% DV
Important for vision and immune health
Potassium
15% DV
Regulates fluid balance and muscle contractions
Iron
10% DV
Essential for blood production
Beta-Carotene
30% DV
Converts to Vitamin A and supports vision
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 1 cup ice-cold water
- 1 large egg lightly beaten
- 1/2 teaspoon baking powder
- 1 cup broccoli florets cut into bite-size pieces
- 1 cup carrots sliced into thin strips
- 1 cup sweet potato peeled and sliced thinly
- 1 quart vegetable oil for frying
Dipping Sauce
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup dashi stock
- 1 teaspoon grated ginger
Instructions
- 1 Prepare the dipping sauce by combining soy sauce, mirin, dashi stock, and grated ginger in a small bowl. Mix well and set aside.
- 2 In a large bowl, sift the flour and baking powder together.
- 3 In a separate bowl, lightly beat the egg and then add the ice-cold water.
- 4 Gently mix the egg and water mixture into the flour. Do not overmix; the batter should be slightly lumpy.
- 5 Heat the vegetable oil in a deep pot or wok to 350°F (175°C).
- 6 Dip the prepared vegetables into the batter, ensuring they are completely coated.
- 7 Carefully place the coated vegetables into the hot oil, frying in small batches for 2-3 minutes, or until the batter is golden and crispy.
- 8 Remove the vegetables from the oil using a slotted spoon and drain on paper towels.
- 9 Serve the tempura vegetables immediately with the prepared dipping sauce.