Easy & Delicious Japanese Vegetable Tempura Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

mixed vegetables

🥗Healthier: zucchini and carrots

💰Cheaper: frozen mixed vegetables

Frozen vegetables are often less expensive and convenient.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor at a lower cost.

oil for frying

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable option.

Prepare vegetables: Slice the kabocha and sweet potato thinly, cut the bell pepper into quarters, cut the eggplant into quarters and make slits 4 to 5 times.

Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).

Make the batter: Add cold water to a bowl, sift the flour and baking powder with a strainer, and mix.

Dust with flour: Dust the eggplant and bell pepper with flour (no need for kabocha and sweet potato).

Deep-fry: Dip the vegetables in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes, depending on the vegetable). Place them on a cooling rack to drip excess oil.

Make Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens