Vegetable Tempura - Japanese

Vegetable Tempura - Japanese

3 reviews, 4.7 star(s). 100% would make again

Ready in 45 minutes

Try this Vegetable Tempura - Japanese recipe, or contribute your own.


2 cup All purpose flour; sifted
1 teaspoon Salt
1/8 teaspoon Baking soda
1 large Egg yolk
2 cup Ice water
Vegetable oil; for frying
2 medium Zucchini; sliced thin
1 medium Green pepper; cut into strips
1 large Onion; sliced
1/2 pound Button mushrooms
1 cup Broccoli

Original recipe makes 4 Servings



Separate the onion into rings. Steam the broccoli 5 minutes (or microwave a few minutes).

In an electric blender combine the flour, salt, baking soda, egg yolk, and water. Blend to mix. Let stand 15 minutes.

Heat 3 - 4 inches of oil in a deep heavy kettle, deep-fat fryer, or electric wok until it registers 375F / 190C on a deep-fat thermometer. Test batter consistency by dipping one piece of vegetable and letting excess drip off. There should be a light coating left on.

Dip and fry, a few at a time, in the hot oil until golden. Drain on paper towels and keep warm in the oven heated to 250F / 130C / Gas Mark until all are cooked.

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Hot Tempura Sauce

I recommend pairing it with this recipe

MsFlame MsFlame

Link in another recipe. What would you serve with this?

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Comment or review

Very yummy! Even on asparagus and pickles :)
FullMetalBlonde 3y ago

I may try to tweak the recipe, but it's good stuff.
Krikket 5y ago

[I made edits to this recipe.]
cleverkt 9y ago

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