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Mixed Vegetable Tempura Recipe

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★★★★★

4.6 from 54 reviews

This Mixed Vegetable Tempura recipe features a light and crispy batter coating a colorful medley of fresh vegetables including red pepper, sweet potato, oyster mushrooms, and asparagus. Paired with a flavorful soy-based dipping sauce infused with mirin, rice vinegar, and spicy sesame oil, this dish is perfect as a delightful appetizer or snack. The tempura batter is made using a combination of all-purpose, corn, and rice flours mixed with cold sparkling water to achieve the perfect crispy texture upon deep-frying.

Ingredients

Scale

Vegetables

  • 1/2 small red pepper
  • 1 small sweet potato
  • 6–7 oyster mushrooms
  • 6–7 asparagus stalks

Tempura Batter

  • 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

Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon spicy sesame oil

Instructions

  1. Prepare the Vegetables: Wash all vegetables thoroughly. Trim the hard bottom parts of the asparagus, slice the sweet potato into thin rounds, leave the oyster mushrooms whole, and cut the red pepper into thick slices.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, corn flour, rice flour, and salt for the tempura batter.
  3. Add Sparkling Water: Slowly pour in the cold sparkling water while gently mixing. Avoid over-whisking; it’s okay if some dry flour pockets remain, as this helps create extra crispy tempura.
  4. Check Batter Consistency: The batter should be light and thick enough to coat vegetables, similar to heavy cream consistency. Adjust sparkling water quantity accordingly.
  5. Heat Oil for Frying: In a small pan, heat enough oil for deep-frying. Test if the oil is hot enough by dropping a small amount of batter to see if it bubbles immediately.
  6. Fry Vegetables in Batches: Coat one type of vegetable in the batter and carefully transfer them into hot oil. Deep-fry for a couple of minutes until cooked through and golden.
  7. Drain Excess Oil: Remove fried vegetables and place them on paper towels to absorb excess oil.
  8. Repeat Frying: Repeat frying process with remaining vegetables in batches to avoid overcrowding.
  9. Make Dipping Sauce: In a small bowl, combine soy sauce, mirin, rice vinegar, and spicy sesame oil. Optionally, add sesame seeds for extra texture.
  10. Serve: Arrange all tempura vegetables on a serving plate and serve immediately with the dipping sauce while still warm and crispy.

Notes

  • Using cold sparkling water in the batter helps to create a lighter, crispier tempura crust.
  • Do not overmix the batter; some lumps are desirable for crispiness.
  • Maintain the oil temperature to ensure the vegetables cook evenly without absorbing too much oil.
  • Use paper towels to drain fried vegetables for a less greasy texture.
  • Serve tempura immediately as it is best enjoyed fresh and crispy.

Keywords: Mixed Vegetable Tempura, Tempura Batter, Japanese Tempura, Vegetable Fry, Crispy Tempura, Vegetarian Appetizer

Find it online: https://annakocht.com/mixed-vegetable-tempura-recipe/