Vegetable Tempura
Crispy Japanese battered vegetables, from sweet potato and lotus root to shiitake mushrooms, served with tentsuyu dipping sauce, grated daikon and ginger. A light appetizer or side dish for four.
TOTAL TIME
33 min
ACTIVE TIME
33 min
QUANTITY
6 pieces · ~4.55 l
DIFFICULTY
Trivial
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/19
Tools0/17
Ingredients0/19 gathered · 4 servings
600ml15g
60ml
60ml
200g
20g
300g
150g
200g
200g
150g
150g150g
80g
1,500ml
2piece
360ml
200g
40g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600ml | — | — | |
| 2 | 15g | — | — | ||
| 3 | | 60ml | — | — | |
| 4 | | 60ml | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 20g | — | — | |
| 7 | | 300g | — | — | |
| 8 | | 150g | — | — | |
| 9 | | 200g | — | — | |
| 10 | | 200g | — | — | |
| 11 | | 150g | — | — | |
| 12 | | 150g | — | — | |
| 13 | 150g | — | — | ||
| 14 | | 80g | — | — | |
| 15 | | 1,500ml | — | — | |
| 16 | | 2piece | — | — | |
| 17 | | 360ml | — | — | |
| 18 | | 200g | — | — | |
| 19 | | 40g | — | — |
Tools19 items
Serveware1 item
Procedure43 steps
1 of 43
Pour the water into the small saucepan.
Water · 600 ml
⏱ 5s
ResultWater2 of 43
Stir the kombu dashi base into the saucepan of water.
Kombu dashi base · 15 g
⏱ 5s
ResultWater and kombu dashi base3 of 43
Pour the soy sauce into the saucepan.
Soy sauce · 60 ml⏱ 5s
ResultWater and kombu dashi base and soy sauce4 of 43
Pour the mirin into the saucepan.
Mirin · 60 ml⏱ 5s
ResultWater and kombu dashi base mixture5 of 43
Bring the liquid to a gentle simmer over medium heat, stirring once, then remove from the heat and leave to cool slightly.
⏱ 5 min
ResultTentsuyu dipping sauceused in step 446 of 43
Peel the daikon radish
Daikon radish · 200 g
⏱ 30s
ResultPeeled daikon7 of 43
Grate the peeled daikon radish on the coarse side of the grater into a small pile on the board.
⏱ 40s
ResultGrated daikon radish8 of 43
Scrape the grated daikon into the small bowl and set aside.
⏱ 10s
ResultGrated daikon radish9 of 43
Scrape the skin from the ginger with the peeler.
Fresh ginger · 20 g⏱ 20s
ResultPeeled fresh ginger10 of 43
Finely grate the peeled ginger on the fine side of the grater into a small pile.
⏱ 30s
ResultFinely grated fresh ginger11 of 43
Scrape the grated ginger into the second small bowl and set aside.
⏱ 10s
ResultFinely grated fresh ginger12 of 43
Peel the sweet potato firmly with the peeler, removing all the skin.
Sweet potato · 300 g⏱ 40s
ResultPeeled sweet potatoes13 of 43
Cut the peeled sweet potato into rounds about 7 mm thick.
⏱ 40s
ResultSweet potato planks14 of 43
Lay the sweet potato slices on the large plate in a single layer.
⏱ 10s
ResultSweet potato planks15 of 43
Run the peeler along the full length of each carrot to remove the skin.
Carrots · 150 g⏱ 30s
ResultPeeled carrots16 of 43
Cut the peeled carrots on the diagonal into slices about 5 mm thick.
⏱ 40s
ResultSliced Carrots17 of 43
Arrange the carrot slices on the large plate alongside the sweet potato.
⏱ 10s
ResultSliced carrots and sweet potato planks18 of 43
Cut the aubergine into rounds about 1 cm thick.
Aubergine · 200 g⏱ 40s
ResultSliced aubergine19 of 43
Lay the aubergine slices on the large plate.
⏱ 10s
ResultSliced aubergine and sliced carrots and sweet potato planks20 of 43
Cut the courgette on the diagonal into slices about 1 cm thick.
Courgette · 200 g⏱ 35s
ResultSliced courgette21 of 43
Add the courgette slices to the large plate.
⏱ 10s
ResultSweet potato plank and sliced courgette mixture22 of 43
Cut away the tough stems from the shiitake mushrooms flush with the caps.
Shiitake mushrooms · 150 g⏱ 30s
ResultTrimmed shiitake mushrooms23 of 43
Place the trimmed mushroom caps on the large plate.
⏱ 10s
ResultSweet potato plank and trimmed shiitake mushroom mixture24 of 43
Halve the green pepper, pull out the core and seeds, and discard them.
Green bell pepper · 150 g⏱ 20s
ResultDeseeded green pepper25 of 43
Cut each pepper half into strips about 2 cm wide.
⏱ 30s
ResultSliced green bell pepper26 of 43
Add the pepper strips to the large plate.
⏱ 10s
ResultSweet potato plank and trimmed shiitake mushroom mixture27 of 43
Peel the lotus root with the peeler to remove the outer skin.
Lotus root · 150 g
⏱ 30s
ResultPeeled lotus root28 of 43
Cut the peeled lotus root into rounds about 5 mm thick.
⏱ 35s
ResultSliced lotus root29 of 43
Lay the lotus root slices on the large plate.
⏱ 10s
ResultSweet potato plank and trimmed shiitake mushroom mixture30 of 43
Cut away the root ends and any wilted tops from the spring onions.
Spring onions · 80 g⏱ 20s
ResultTrimmed spring onions31 of 43
Cut the spring onions into 6 cm lengths.
⏱ 20s
ResultEvenly cut spring onions32 of 43
Add the spring onion lengths to the large plate with the other vegetables.
⏱ 10s
ResultSweet potato plank and trimmed shiitake mushroom mixtureused in step 4133 of 43
Pour the vegetable oil into the large deep heavy-bottomed pan.
Vegetable oil · 1,500 ml⏱ 10s
ResultVegetable oil34 of 43
Heat the oil over medium-high heat until it reaches 175 °C — test with a thermometer or drop in a tiny bead of batter; it should rise immediately and sizzle briskly.
⏱ 8 min
ResultOil at frying temperature35 of 43
Crack the eggs into the large mixing bowl, discarding the shells.
Egg · 2 piece
⏱ 10s
ResultEgg36 of 43
Pour the ice water over the eggs.
Ice water · 360 ml⏱ 5s
ResultEgg and ice water37 of 43
Whisk the eggs and ice water together briefly — just enough to combine, leaving it slightly streaky.
⏱ 15s
ResultEgg and water mixture38 of 43
Sift the plain flour directly into the bowl.
Plain flour · 200 g
⏱ 20s
ResultEgg and water mixture and plain flour39 of 43
Add the potato starch to the bowl.
Potato starch · 40 g⏱ 5s
ResultEgg and plain flour mixture40 of 43
Stir the flour and starch into the liquid with chopsticks using only a few swift strokes — stop while the batter is still lumpy and streaked with dry flour; overmixing makes a dense crust.
⏱ 20s
ResultTempura batter41 of 43
Turn a quarter of the vegetables through the tempura batter so each piece is thinly and evenly coated; you will fry them in 4 batches.
⏱ 30s
ResultBattered vegetables42 of 43
Lower the battered pieces gently into the hot oil, turning once with tongs, and fry for 2–3 minutes until the batter is pale gold and crisp. Lift them onto the wire rack, then batter and fry the other 3 quarters the same way, to make 4 batches in all; do not crowd the pan.
⏱ 12 min
ResultFried tempura vegetables43 of 43
Lift the last batch of tempura out of the oil with tongs and set it on the wire rack with the rest to drain briefly.
⏱ 15s
ResultDrained tempura vegetablesused in step 45Total Time33 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 ml | | Pour the water into the small saucepan.⏱ 5sResultWater |
| 2 | 15 g | | Stir the kombu dashi base into the saucepan of water.⏱ 5sResultWater and kombu dashi base |
| 3 | 60 ml | | Pour the soy sauce into the saucepan.⏱ 5sResultWater and kombu dashi base and soy sauce |
| 4 | 60 ml | | Pour the mirin into the saucepan.⏱ 5sResultWater and kombu dashi base mixture |
| 5 | — | | Bring the liquid to a gentle simmer over medium heat, stirring once, then remove from the heat and leave to cool slightly.⏱ 5 minResultTentsuyu dipping sauceused in step 44 |
| 6 | 200 g | | Peel the daikon radish⏱ 30sResultPeeled daikon |
| 7 | Peeled daikonstep 6 | | Grate the peeled daikon radish on the coarse side of the grater into a small pile on the board.⏱ 40sResultGrated daikon radish |
| 8 | Grated daikon radishstep 7 | | Scrape the grated daikon into the small bowl and set aside.⏱ 10sResultGrated daikon radish |
| 9 | 20 g | | Scrape the skin from the ginger with the peeler.⏱ 20sResultPeeled fresh ginger |
| 10 | Peeled fresh gingerstep 9 | | Finely grate the peeled ginger on the fine side of the grater into a small pile.⏱ 30sResultFinely grated fresh ginger |
| 11 | Finely grated fresh gingerstep 10 | | Scrape the grated ginger into the second small bowl and set aside.⏱ 10sResultFinely grated fresh ginger |
| 12 | 300 g | | Peel the sweet potato firmly with the peeler, removing all the skin.⏱ 40sResultPeeled sweet potatoes |
| 13 | Peeled sweet potatoesstep 12 | | Cut the peeled sweet potato into rounds about 7 mm thick.⏱ 40sResultSweet potato planks |
| 14 | Sweet potato planksstep 13 | Lay the sweet potato slices on the large plate in a single layer.⏱ 10sResultSweet potato planks | |
| 15 | 150 g | | Run the peeler along the full length of each carrot to remove the skin.⏱ 30sResultPeeled carrots |
| 16 | Peeled carrotsstep 15 | | Cut the peeled carrots on the diagonal into slices about 5 mm thick.⏱ 40sResultSliced Carrots |
| 17 | Sliced Carrotsstep 16 | Arrange the carrot slices on the large plate alongside the sweet potato.⏱ 10sResultSliced carrots and sweet potato planks | |
| 18 | 200 g | | Cut the aubergine into rounds about 1 cm thick.⏱ 40sResultSliced aubergine |
| 19 | Sliced auberginestep 18 | Lay the aubergine slices on the large plate.⏱ 10sResultSliced aubergine and sliced carrots and sweet potato planks | |
| 20 | 200 g | | Cut the courgette on the diagonal into slices about 1 cm thick.⏱ 35sResultSliced courgette |
| 21 | Sliced courgettestep 20 | Add the courgette slices to the large plate.⏱ 10sResultSweet potato plank and sliced courgette mixture | |
| 22 | 150 g | | Cut away the tough stems from the shiitake mushrooms flush with the caps.⏱ 30sResultTrimmed shiitake mushrooms |
| 23 | Trimmed shiitake mushroomsstep 22 | Place the trimmed mushroom caps on the large plate.⏱ 10sResultSweet potato plank and trimmed shiitake mushroom mixture | |
| 24 | 150 g | | Halve the green pepper, pull out the core and seeds, and discard them.⏱ 20sResultDeseeded green pepper |
| 25 | Deseeded green pepperstep 24 | | Cut each pepper half into strips about 2 cm wide.⏱ 30sResultSliced green bell pepper |
| 26 | Sliced green bell pepperstep 25 | Add the pepper strips to the large plate.⏱ 10sResultSweet potato plank and trimmed shiitake mushroom mixture | |
| 27 | 150 g | | Peel the lotus root with the peeler to remove the outer skin.⏱ 30sResultPeeled lotus root |
| 28 | Peeled lotus rootstep 27 | | Cut the peeled lotus root into rounds about 5 mm thick.⏱ 35sResultSliced lotus root |
| 29 | Sliced lotus rootstep 28 | Lay the lotus root slices on the large plate.⏱ 10sResultSweet potato plank and trimmed shiitake mushroom mixture | |
| 30 | 80 g | | Cut away the root ends and any wilted tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 31 | Trimmed spring onionsstep 30 | | Cut the spring onions into 6 cm lengths.⏱ 20sResultEvenly cut spring onions |
| 32 | Evenly cut spring onionsstep 31 | Add the spring onion lengths to the large plate with the other vegetables.⏱ 10sResultSweet potato plank and trimmed shiitake mushroom mixtureused in step 41 | |
| 33 | 1,500 ml | Pour the vegetable oil into the large deep heavy-bottomed pan.⏱ 10sResultVegetable oil | |
| 34 | — | | Heat the oil over medium-high heat until it reaches 175 °C — test with a thermometer or drop in a tiny bead of batter; it should rise immediately and sizzle briskly.⏱ 8 minResultOil at frying temperature |
| 35 | 2 piece | | Crack the eggs into the large mixing bowl, discarding the shells.⏱ 10sResultEgg |
| 36 | 360 ml | | Pour the ice water over the eggs.⏱ 5sResultEgg and ice water |
| 37 | — | | Whisk the eggs and ice water together briefly — just enough to combine, leaving it slightly streaky.⏱ 15sResultEgg and water mixture |
| 38 | 200 g | | Sift the plain flour directly into the bowl.⏱ 20sResultEgg and water mixture and plain flour |
| 39 | 40 g | | Add the potato starch to the bowl.⏱ 5sResultEgg and plain flour mixture |
| 40 | — | | Stir the flour and starch into the liquid with chopsticks using only a few swift strokes — stop while the batter is still lumpy and streaked with dry flour; overmixing makes a dense crust.⏱ 20sResultTempura batter |
| 41 | Evenly cut spring onions and trimmed shiitake mushrooms and sliced courgette and sliced aubergine and sliced carrots and sweet potato planks and sliced green bell pepper and sliced lotus rootstep 32 | | Turn a quarter of the vegetables through the tempura batter so each piece is thinly and evenly coated; you will fry them in 4 batches.⏱ 30sResultBattered vegetables |
| 42 | Battered vegetablesstep 41 | | Lower the battered pieces gently into the hot oil, turning once with tongs, and fry for 2–3 minutes until the batter is pale gold and crisp. Lift them onto the wire rack, then batter and fry the other 3 quarters the same way, to make 4 batches in all; do not crowd the pan.⏱ 12 minResultFried tempura vegetables |
| 43 | Fried tempura vegetablesstep 42 | | Lift the last batch of tempura out of the oil with tongs and set it on the wire rack with the rest to drain briefly.⏱ 15sResultDrained tempura vegetablesused in step 45 |
| Total Time | 33 min | ||
Serving
- Pour the tentsuyu dipping sauce into the small jug.
- Arrange the hot tempura pieces on the large serving platter and serve immediately alongside the dipping sauce, the grated daikon and the grated ginger for guests to stir into the sauce to taste.
Nutritionper serving
Estimated · pre-cooking · 95% ingredients covered
| Nutrient | Per serving |
|---|---|
| 784kcal | |
| 16g | |
| 38g | |
| 6g | |
| 97g | |
| 15g | |
| 12g | |
| 1,109mg |
Ingredients0/19
Tools0/17
Recipe
Vegetable Tempura
Crispy Japanese battered vegetables, from sweet potato and lotus root to shiitake mushrooms, served with tentsuyu dipping sauce, grated daikon and ginger. A light appetizer or side dish for four.
What you’ll doYou will prepare a dipping sauce and ginger-daikon condiments whilst you prep and arrange vegetables on a plate. Heat oil to 175 °C, then mix a loose, lumpy batter. Working in 4 batches, coat vegetables thinly in batter and fry them until pale gold and crisp, lifting them onto a rack to drain.
Serves4
Total33 min
LevelMedium
Ingredients
- Water600 ml
- Kombu dashi base15 g
- Soy sauce60 ml
- Mirin60 ml
- Daikon radish200 g
- Fresh ginger20 g
- Sweet potato300 g
- Carrots150 g
- Aubergine200 g
- Courgette200 g
- Shiitake mushrooms150 g
- Green bell pepper150 g
- Lotus root150 g
- Spring onions80 g
- Vegetable oil1,500 ml
- Egg2 piece
- Ice water360 ml
- Plain flour200 g
- Potato starch40 g
Tools
Large plateTongsSieveSmall jugLarge serving platterDaikon radish bowl (small bowl)Ginger bowl (small bowl)Large mixing bowlSmall saucepanChef's knifeWire rackLarge deep heavy bottomed panWhiskChopsticksGraterCooking thermometerPeelerChopping boardThermometer
Method
1
Pour the water into the small saucepan.
5sSmall saucepanWater · 600 ml
2
Stir the kombu dashi base into the saucepan of water.
5sSmall saucepanKombu dashi base · 15 g
3
Pour the soy sauce into the saucepan.
5sSmall saucepanSoy sauce · 60 ml
4
Pour the mirin into the saucepan.
5sSmall saucepanMirin · 60 ml
5
Bring the liquid to a gentle simmer over medium heat, stirring once, then remove from the heat and leave to cool slightly.
Result · Tentsuyu dipping sauce · used in step 44
5 minSmall saucepan
6
Peel the daikon radish
30sChopping board, PeelerDaikon radish · 200 g
7
Grate the peeled daikon radish on the coarse side of the grater into a small pile on the board.
40sChopping board, GraterPeeled daikon · step 6
8
Scrape the grated daikon into the small bowl and set aside.
10sDaikon radish bowl (small bowl)Grated daikon radish · step 7
9
Scrape the skin from the ginger with the peeler.
20sChopping board, PeelerFresh ginger · 20 g
10
Finely grate the peeled ginger on the fine side of the grater into a small pile.
30sChopping board, GraterPeeled fresh ginger · step 9
11
Scrape the grated ginger into the second small bowl and set aside.
10sGinger bowl (small bowl)Finely grated fresh ginger · step 10
12
Peel the sweet potato firmly with the peeler, removing all the skin.
40sChopping board, PeelerSweet potato · 300 g
13
Cut the peeled sweet potato into rounds about 7 mm thick.
40sChopping board, Chefs knifePeeled sweet potatoes · step 12
14
Lay the sweet potato slices on the large plate in a single layer.
10sLarge plateSweet potato planks · step 13
15
Run the peeler along the full length of each carrot to remove the skin.
30sChopping board, PeelerCarrots · 150 g
16
Cut the peeled carrots on the diagonal into slices about 5 mm thick.
40sChopping board, Chefs knifePeeled carrots · step 15
17
Arrange the carrot slices on the large plate alongside the sweet potato.
10sLarge plateSliced Carrots · step 16
18
Cut the aubergine into rounds about 1 cm thick.
40sChopping board, Chefs knifeAubergine · 200 g
19
Lay the aubergine slices on the large plate.
10sLarge plateSliced aubergine · step 18
20
Cut the courgette on the diagonal into slices about 1 cm thick.
35sChopping board, Chefs knifeCourgette · 200 g
21
Add the courgette slices to the large plate.
10sLarge plateSliced courgette · step 20
22
Cut away the tough stems from the shiitake mushrooms flush with the caps.
30sChopping board, Chefs knifeShiitake mushrooms · 150 g
23
Place the trimmed mushroom caps on the large plate.
10sLarge plateTrimmed shiitake mushrooms · step 22
24
Halve the green pepper, pull out the core and seeds, and discard them.
20sChopping board, Chefs knifeGreen bell pepper · 150 g
25
Cut each pepper half into strips about 2 cm wide.
30sChopping board, Chefs knifeDeseeded green pepper · step 24
26
Add the pepper strips to the large plate.
10sLarge plateSliced green bell pepper · step 25
27
Peel the lotus root with the peeler to remove the outer skin.
30sChopping board, PeelerLotus root · 150 g
28
Cut the peeled lotus root into rounds about 5 mm thick.
35sChopping board, Chefs knifePeeled lotus root · step 27
29
Lay the lotus root slices on the large plate.
10sLarge plateSliced lotus root · step 28
30
Cut away the root ends and any wilted tops from the spring onions.
20sChopping board, Chefs knifeSpring onions · 80 g
31
Cut the spring onions into 6 cm lengths.
20sChopping board, Chefs knifeTrimmed spring onions · step 30
32
Add the spring onion lengths to the large plate with the other vegetables.
Result · Sweet potato plank and trimmed shiitake mushroom mixture · used in step 41
10sLarge plateEvenly cut spring onions · step 31
33
Pour the vegetable oil into the large deep heavy-bottomed pan.
10sLarge deep heavy bottomed panVegetable oil · 1,500 ml
34
Heat the oil over medium-high heat until it reaches 175 °C — test with a thermometer or drop in a tiny bead of batter; it should rise immediately and sizzle briskly.
8 minLarge deep heavy bottomed pan, Thermometer
35
Crack the eggs into the large mixing bowl, discarding the shells.
10sLarge mixing bowlEgg · 2 piece
36
Pour the ice water over the eggs.
5sLarge mixing bowlIce water · 360 ml
37
Whisk the eggs and ice water together briefly — just enough to combine, leaving it slightly streaky.
15sLarge mixing bowl, Whisk
38
Sift the plain flour directly into the bowl.
20sLarge mixing bowl, SievePlain flour · 200 g
39
Add the potato starch to the bowl.
5sLarge mixing bowlPotato starch · 40 g
40
Stir the flour and starch into the liquid with chopsticks using only a few swift strokes — stop while the batter is still lumpy and streaked with dry flour; overmixing makes a dense crust.
20sLarge mixing bowl, Chopsticks
41
Turn a quarter of the vegetables through the tempura batter so each piece is thinly and evenly coated; you will fry them in 4 batches.
30sLarge mixing bowlSweet potato plank and trimmed shiitake mushroom mixture · step 32
42
Lower the battered pieces gently into the hot oil, turning once with tongs, and fry for 2–3 minutes until the batter is pale gold and crisp. Lift them onto the wire rack, then batter and fry the other 3 quarters the same way, to make 4 batches in all; do not crowd the pan.
12 minLarge deep heavy bottomed pan, TongsBattered vegetables · step 41
43
Lift the last batch of tempura out of the oil with tongs and set it on the wire rack with the rest to drain briefly.
Result · Drained tempura vegetables · used in step 45
15sWire rack, TongsFried tempura vegetables · step 42
44
Pour the tentsuyu dipping sauce into the small jug.
15sSmall jugTentsuyu dipping sauce · step 5
45
Arrange the hot tempura pieces on the large serving platter and serve immediately alongside the dipping sauce, the grated daikon and the grated ginger for guests to stir into the sauce to taste.
Result · Drained tempura vegetables
30sLarge serving platter, TongsDrained tempura vegetables · step 43
Printed 6 October 2026