Here’s a simple recipe for veggie tempura that I made last week. As you should be able to tell by the picture, some of the vegetables have more of a coating due to dredging them through flour first, then the tempura batter. You can eliminate the flour if you like, but personally, I preferred the ones with the flour as they were crispier.
- Vegetable oil
- Vegetables of your choice (I used onions, kale, carrots and pickled jalapeños)
- Tempura Batter, prepared according to box directions
- Heat about 2-3 inches of oil to 375°F in electric fryer or in a large, deep heavy pan on stove top.
- Place approximately 1 cup of flour into a bowl.
- Roll vegetables in flour and shake off excess.
- Dip vegetables into tempura batter and carefully place in oil to fry.
- Remove from oil when golden brown and place on paper towels to drain.
- Serve with dipping sauce.
Dipping Sauce (Tentsuyu)
- 1 cup dashi soup stock*
- 1/4 cup mirin
- 1/4 cup soy sauce
- 1/2 tbsp. sugar
- 1 tsp. grated ginger
* If you can’t find dash, you can use low-sodium beef broth.
- Put dashi (or beef broth), mirin, soy sauce, and sugar in a sauce pan and mix well.
- Bring to a boil on medium heat. Stop the heat, add the ginger and let it cool.
- Serve with your favorite tempura.