Name: Vegetable Tempura
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Light soy sauce - 2 tablespoons; Mirin - 2 tablespoons; Dashi granules - ⅛ teaspoon; Chilled water - 1 ¾ cups; Egg yolks - 2; All-purpose flour - 1 ½ cups; Vegetable oil for deep frying - 1 quart; Sweet potato, peeled and sliced into 1/4-inch slices - 1; Onion, sliced into half-rings - 1; Bell pepper, sliced - 1; Fresh green beans, trimmed - 1 cup; Shiitake mushrooms - ¾ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Tempura

1. Light soy sauce - 2 tablespoons

2. Mirin - 2 tablespoons

3. Dashi granules - ⅛ teaspoon

4. Chilled water - 1 ¾ cups

5. Egg yolks - 2

6. All-purpose flour - 1 ½ cups

7. Vegetable oil for deep frying - 1 quart

8. Sweet potato, peeled and sliced into 1/4-inch slices - 1

9. Onion, sliced into half-rings - 1

10. Bell pepper, sliced - 1

11. Fresh green beans, trimmed - 1 cup

12. Shiitake mushrooms - ¾ cup

How to cook deliciously - Vegetable Tempura

1. Stage

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.

2. Stage

Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.

3. Stage

Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.

4. Stage

Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.