Vegetable Tempura (with Dipping Sauce)

Veggie Tempura

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)
  • Flour
  • Tempura Batter, prepared according to box directions


  1. Heat about 2-3 inches of oil to 375°F in electric fryer or in a large, deep heavy pan on stove top.
  2. Place approximately 1 cup of flour into a bowl.
  3. Roll vegetables in flour and shake off excess.
  4. Dip vegetables into tempura batter and carefully place in oil to fry.
  5. Remove from oil when golden brown and place on paper towels to drain.
  6. 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. 


  1. Put dashi (or beef broth), mirin, soy sauce, and sugar in a sauce pan and mix well.
  2. Bring to a boil on medium heat. Stop the heat, add the ginger and let it cool.
  3. Serve with your favorite tempura.

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