Mixed Vegetable Tempura

This vegetable tempura is the kind of appetizer that makes a weeknight dinner feel like a restaurant experience. It features a crisp golden batter surrounding a medley of seasonal vegetables served hot with a bold dipping sauce that’s both spicy and deeply savory. You can customize it with whatever vegetables you have on hand which makes it great year-round.

I first tried recreating this after a trip to Malaysia where we discovered a tiny vegan Japanese spot tucked behind a temple. It instantly became a kitchen staple at home.

Ingredients

• Red bell pepper: adds sweetness and vibrant color
• Sweet potato: gives earthy flavor and soft texture contrast
• Oyster mushrooms: create umami and a meaty bite
• Asparagus: offers crunch and bright notes
• All purpose flour: ensures a light yet stable base for the batter
• Corn flour: contributes crispiness to the coating
• Rice flour: adds airiness and lightness
• Cold sparkling water: keeps the batter fluffy and helps create the signature airy texture
• Salt: for balance and seasoning
• Soy sauce: forms the savory base of the dipping sauce
• Mirin: adds subtle sweetness and depth
• Rice vinegar: balances with acidity
• Spicy sesame oil: brings gentle heat and nuttiness

Step-by-Step Instructions

Make the Batter:

In a large bowl combine the all purpose flour corn flour rice flour and salt then gradually pour in the cold sparkling water stirring gently until you reach a thick but pourable consistency like heavy cream avoid over mixing to retain crispiness

Prepare the Vegetables:

Wash all the vegetables thoroughly remove tough ends from asparagus slice sweet potatoes into thin rounds cut red bell pepper into strips and leave mushrooms whole or halved depending on size

Heat the Oil:

Fill a small pot with oil enough for deep frying and heat it over medium until a drop of batter bubbles instantly when added

Coat and Fry:

Working with one vegetable type at a time dip them into the batter using tongs or chopsticks and gently place them into the hot oil fry for two to three minutes or until lightly golden and crisp remove with a slotted spoon and place on paper towels to drain

Make the Dipping Sauce:

In a small bowl stir together soy sauce mirin rice vinegar and spicy sesame oil taste and adjust seasoning if needed sesame seeds can be added for a bit of crunch

Serve Immediately:

Arrange the freshly fried vegetables on a plate serve while hot with dipping sauce on the side this is when they are at peak crispiness and flavor

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I always look forward to frying the oyster mushrooms first they crisp up beautifully and taste incredibly savory they remind me of the rainy night we tried tempura in Japan and sat by a window watching the storm roll in

Storage Tips

Vegetable tempura is best served fresh but if you have leftovers store them in a paper towel lined container to absorb moisture and reheat in the oven or air fryer to restore some crispness avoid microwaving as it softens the coating

Ingredient Substitutions

You can swap sweet potato with pumpkin or carrots and use zucchini or broccoli instead of asparagus regular sesame oil can replace spicy sesame oil if you prefer a milder flavor and if you do not have mirin just increase the rice vinegar slightly and add a pinch of sugar

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Serving Suggestions

This dish pairs perfectly with a bowl of miso soup a light cucumber salad or even a side of steamed jasmine rice it also makes a great side dish for sushi or grilled tofu mains

Cultural Context

Tempura is a beloved Japanese cooking technique introduced by Portuguese missionaries in the sixteenth century it has evolved into a signature element of Japanese cuisine prized for its delicate texture and versatility across seafood and vegetables

Frequently Asked Questions About Recipes

→ What vegetables work best for tempura?

Sweet potatoes, mushrooms, bell peppers, asparagus, and zucchini are great options for texture and flavor.

→ How do I make the batter extra crispy?

Keep the batter cold by using chilled sparkling water and avoid overmixing to retain airiness.

→ Can I make the dipping sauce less spicy?

Yes, substitute spicy sesame oil with regular sesame oil for a milder flavor.

→ Can this be made gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour and ensure sauces are gluten-free.

→ Can I prepare tempura in advance?

Tempura is best served fresh, but you can prep the vegetables and sauce ahead of time.

→ What oil is best for frying tempura?

Use neutral oils with a high smoke point like vegetable, canola, or sunflower oil.