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Vegetable tempura on a white plate with tempura dipping sauce in the background.

Vegetable Tempura Recipe

Authentic Vegetable Tempura Recipe with Step-by-Step Instructions
5 from 3 votes
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Course: Main Course
Cuisine: Japanese
Keyword: Tempura, Vegetable Tempura
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 6 People
Calories: 342kcal

Equipment

  • 1 Mixing bowl
  • 1 Sifter
  • 1 Measuring cup
  • 1 Chopstick for mixing
  • 1 Whisk for mixing

Ingredients

  • 1 cups All purpose flour
  • 1 Egg Large
  • 1 cup Water Ice cold
  • 1 Eggplant
  • 1 Sweet potato
  • 1 Bundle Asparagus
  • 3/4 lb. Oyster mushrooms
  • Vegetable oil

Instructions

Heat the oil

  • Heat enough vegetable oil in a sauce pan to completely submerge the vegetables on medium heat to 350 degrees.

Assemble the Ingredients and Cut the Vegetables

  • Cut the ends off of the asparagus stalks and discard.  Cut the remaining stalks in half.
  • Peel the sweet potato and cut into thin slices.
  • Peel the eggplant and cut into thin slices.
  • Add one cup of flour onto a plate and dip the vegetables into the flour ensuring there is a thin coat of flour on all the vegetables. This thin coat of flour will help the batter stick to the vegetables.

Make Tempura Batter

  • Assemble the ingredients and chill the water. You may need to add ice if you don't have access to very cold water. However, make sure to remove ice cubes before combining with egg. I usually strain the ice cubes out of the water as I add to the egg.
  • Crack the egg into a small bowl and beat until the yolk and white are combined.
  • Add cold water to the egg and mix well.
  • Sift flour into the egg and water combination.
  • Using a spoon or chopstick, lightly mix making sure not to over stir. The batter should be mixed but a little lumpy.

Coat the Vegetables into Batter and Cook in Oil

  • Each of the vegetables have different cooking times so make sure you cook each type separately.
  • Add the mushrooms to the batter and toss until coated. Then add to the hot oil and cook for 1 minute.
  • After a minute, remove from oil and add to a paper towel-lined plate to absorb the oil.
  • Add the eggplant slices to the batter and toss until coated. Then add to the hot oil and cook for one and a half minutes.
  • After a minute, remove from oil and add to a paper towel-lined plate to absorb the oil.
  • Add the asparagus to the batter and toss until coated. Then add to the hot oil and cook for two minutes.
  • After a minute, remove from oil and add to a paper towel-lined plate to absorb the oil.
  • Add the sweet potato slices to the batter and toss until coated. Then add to the hot oil and cook for three minutes. Flip half way through.
  • After a minute, remove from oil and add to a paper towel-lined plate to absorb the oil.
  • Serve with tempura dipping sauce (tentsuyu).

Video

Nutrition

Calories: 342kcal | Carbohydrates: 34g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 360mg | Potassium: 340mg | Fiber: 3g | Sugar: 5g | Vitamin C: 52mg | Calcium: 40mg | Iron: 2mg