Photograph of the finished Vegetable tempura

Japan · Rau củ chiên bột tempura

Vegetable tempura

35 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tempura batter Tempura batter 1.2 lb
  • Photograph of Sweet potato Sweet potato 1.3 lb
  • Photograph of Eggplant Eggplant 1.1 lb
  • Photograph of Pumpkin Pumpkin 1.1 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 8.5 oz
  • Photograph of Taro leaves Taro leaves 16 leaves
  • Photograph of Oil Oil 7 ⅔ cups
  • Photograph of Sesame oil Sesame oil ½ cup
  • Photograph of Dashi broth Dashi broth 2 ½ cups
  • Photograph of White radish White radish 11.3 oz

Method

  1. 1 Cut each vegetable to its own thickness: sweet potatoes 5 mm thick, and eggplants into fan-shaped slices.
  2. 2 Mix the tempura batter with ice water and stir only a few times; the batter should still have small lumps.
  3. 3 When the mixture is thoroughly stirred, the gluten forms and the crust becomes chewy like a cake; stirring a few more times will make the crust crispy and airy.
  4. 4 Mix cooking oil with a portion of sesame oil to enhance the aroma of the peel.
  5. 5 Fry the ingredients in order of lightness: mushrooms and eggplant at 170 degrees, potatoes and squash at 165 degrees for a longer time.
  6. 6 Remove from the pan and place on a rack to drain excess oil, then dip in soy sauce mixed with dashi and serve with grated radish.

With an appliance

  • Air fryer 30 min

    Replace step 5: spray oil to coat the batter completely, air fry at 190 degrees for 10 minutes, flipping each piece at the 5th minute; thicker potatoes and squash may require an additional 2 minutes. Step 6: Keep the vegetables upright on the rack and serve with dipping sauce.

Start cooking