Vegetable Tempura with Sweet Soy Dipping Sauce
This post contains affiliate links which we are compensated for if a purchase is made. Using links costs you nothing and helps to support the ongoing creation of content. • Jump to Recipe
Got extra veggies? Turn them into crispy tempura with this easy recipe. This batter recipes makes enough for about 1 lb of cut vegetables.
If you have vegetables that need to be used up quickly and want something crispy and light, give this recipe a try.
This is an easy recipe that uses a uses a store-bought tempura mix and bonito-based soy sauce, making preparations a breeze.
What is Tempura?
Tempura is a popular Japanese dish where vegetables or seafood are coated in a light, crispy batter and deep-fried until golden brown. It’s typically served with a flavorful sweet soy sauce on the side for dipping.
A well-made tempura is crunchy on the outside and delicate on the inside.
What You Will Need
Tempura batter mix: All-purpose flour, corn or potato starch, salt, baking powder, and cold water.
Assorted vegetables: You can use a variety of vegetables. Choose from sweet potatoes, kabocha squash, pumpkin, eggplant, asparagus, squash blossoms, shiso/perilla leaves, broccoli, zucchini, okra, green beans, or any of your favorites. Cut into uniform thin pieces for even cooking.
Bonito soy sauce: This soy sauce adds a wonderful Japanese bonito (fish) flavor that isn’t overpowering. Dilute it with water and sweeten with sugar to taste. I’m using granulated white cane sugar to sweeten the soy sauce.
Neutral oil for frying: Use a neutral oil with a high smoke point, such as vegetable, corn and canola oil.
How to Make It
Step 1: Prepare the vegetables
Slice vegetables into uniform pieces. Pat them dry with paper towels to remove excess moisture, which helps the batter adhere better and prevents oil splatter.
Step 2: Make the tempura batter
In a small bowl, mix together all-purpose flour, corn/potato starch, salt, baking powder, and cold water. Avoid over-mixing; a few lumps are fine.
Step 3: Fry
In a medium pot, heat oil to 400°F. Deep fry at a high temperature so that it accommodates for the drop in temperature when frying a few pieces at a time. Use a thermometer to ensure the oil reaches the correct temperature. If you don’t have a thermometer, test by dropping a small amount of batter into the oil; it should rise and sizzle immediately without burning too fast.
Dip vegetable pieces into the batter then drop it into the oil. Depending on the size of your pot, do a few pieces at a time without overcrowding. Once you get a light golden color, transfer to a wire rack to drain off excess oil.
Step 4: Make the sauce and serve
In a small saucepan, add water and bonito soy sauce. Heat this on the stovetop until it starts to boil. Immediately turn off the heat and add sugar to taste. The hot liquid will help to dissolve the sugar.
Helpful Tips
Use Ice-Cold Water: Keep the batter cold with ice-cold water. This helps in achieving a lighter, crispier texture.
Don’t Overmix: Mix the batter until just combined.
Serve Immediately: Tempura is best enjoyed fresh and crispy. Dip in the sweet soy sauce and enjoy.
Related Recipes
If you enjoy this post, you might also enjoy these recipes:
Vegetable Tempura with Sweet Soy Dipping Sauce
Ingredients
Instructions
- Wash and pat dry all your vegetables. Cut them into thin slices, about ⅛ to ¼ inch at the thickest. No need to cut green beans if using.
- In a bowl, mix all-purpose flour, corn starch, salt, baking powder, and cold water, adding the water slowly until the batter is a thin but thick enough to coat the vegetable slices. No need to make smooth; a few lumps are fine.
- In a medium pot, heat about 2 inches of oil to 400°F. Fry the vegetables for 2 minutes for thicker pieces and 1 minute for thinner pieces. Flip for even cooking. Once you get a light golden color, remove the vegetables from the oil and transfer to a wire rack to drain off excess oil.
- In a small pot, heat soy sauce and water until it just starts to boil. Turn off the heat and add sugar gradually, tasting as you go.
- Serve the tempura vegetables immediately for the best crunch. Dip the fried vegetables into the sauce and enjoy.
Notes
- Water substitutes: cold club soda or beer.
- Sweetener substitutes: palm sugar, brown sugar, honey or maple syrup. Adjust to taste.
