Japanese Tempura Vegetables with Dipping Sauce

Name: Japanese Tempura Vegetables with Dipping Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
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); 1/4 cup soy sauce; 1/4 cup mirin; 1/4 cup dashi stock; 1 teaspoon grated ginger

VegetarianJapaneseSnacksQuickEasyFamily-Friendly

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 220 CAL/SERV

Get RecipeBox AI on the App Store

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

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.