Name: Mixed Vegetable Tempura Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1/2 small red pepper; 1 small sweet potato; 6-7 oyster mushrooms; 6-7 asparagus stalks; 1 cup all-purpose flour; 1/4 cup corn flour; 1/4 cup rice flour; 1 1/4 cup cold sparkling water (add slowly to get desired consistency); 1 teaspoon salt; 2 tablespoons soy sauce; 1 tablespoon mirin; 1/2 tablespoon rice vinegar; 1 teaspoon spicy sesame oil

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Introduction

Mixed Vegetable Tempura is a light and crispy Japanese dish featuring assorted fresh vegetables coated in a delicate batter and fried to perfection. It’s a delightful way to enjoy a variety of textures and flavors with a savory dipping sauce.

A black plate on a white marbled surface holds five groups of tempura vegetables arranged in a circle. Starting at the top right, there are five golden-orange fried slices that look crispy and smooth. Moving clockwise, the bottom right contains pale beige, slightly ruffled fried mushroom pieces with a light batter. At the bottom left are irregularly shaped, thicker fried mushrooms with a similar pale and bumpy texture. The left side has three long, reddish-orange fried strips with a rough texture and light batter. Finally, the top left has eight green asparagus spears, fried in batter with slightly rough, blistered surfaces. A woman's hand holds the plate at the bottom, and another woman’s hand is using black chopsticks to pick up one orange slice. At the top right of the image, a small black cup contains dark dipping sauce with bubbles. The plate sits on a bamboo mat, and the background is white with a marbled look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 small red pepper
1 small sweet potato
6-7 oyster mushrooms
6-7 asparagus stalks
1 cup all-purpose flour
1/4 cup corn flour
1/4 cup rice flour
1 1/4 cup cold sparkling water
1 teaspoon salt
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon rice vinegar
1 teaspoon spicy sesame oil

Instructions

Step 1: Wash and prepare the vegetables. Trim the hard bottom ends of the asparagus, slice the sweet potato, leave the oyster mushrooms whole, and cut the red pepper into thick slices.
Step 2: In a large mixing bowl, combine all the dry ingredients: all-purpose flour, corn flour, rice flour, and salt.
Step 3: Slowly pour in the cold sparkling water while stirring gently. Avoid whisking; it’s fine if some dry flour pockets remain. This texture helps make the tempura extra crispy. Adjust the amount of water to achieve a batter consistency similar to heavy cream.
Step 4: Heat enough oil in a small pan for deep-frying. The oil is ready when a small drop of batter bubbles immediately upon contact.
Step 5: Dip one type of vegetable into the batter to coat it evenly, then carefully place it into the hot oil.
Step 6: Deep-fry the vegetables for a few minutes until cooked through and golden. Remove and drain on paper towels to remove excess oil.
Step 7: Repeat the frying process with the remaining vegetables.
Step 8: Prepare the dipping sauce by mixing soy sauce, mirin, rice vinegar, and spicy sesame oil in a small bowl. Optionally, add sesame seeds for added texture.
Step 9: Serve the tempura vegetables warm on a plate alongside the dipping sauce.

Tips & Variations

Use cold sparkling water for the batter to keep it light and airy, resulting in a crispier texture.
Feel free to experiment with other vegetables like zucchini, green beans, or broccoli florets.
Serve with a pinch of sea salt or a squeeze of lemon for an extra flavor boost.

Storage

Tempura is best enjoyed immediately for maximum crispiness. If storing leftovers, place them in an airtight container in the refrigerator for up to one day. Reheat in a hot oven or toaster oven to help restore some crunch; avoid microwaving as it can make the tempura soggy.

How to Serve

A black round plate is filled with four types of tempura vegetables arranged in sections: golden-brown fried sweet potato slices at the top, light beige fried mushroom pieces on the right, green fried asparagus spears on the left, and reddish fried bell pepper strips at the bottom. Next to the plate, on a bamboo placemat over a white marbled surface, are a pair of black chopsticks and a small black bowl of dark soy dipping sauce. A beige textured cloth is draped on the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular water instead of sparkling water?

Using sparkling water helps create a lighter, crispier batter due to its carbonation. If you don’t have it, regular cold water can be used, but the texture might be slightly less crispy.

What oil is best for frying tempura?

Neutral oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, work best for deep-frying tempura to achieve a crisp texture without overpowering flavors.