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Japanese Vegetable Tempura with Tentsuyu Sauce

Servings: 4

Prep Time: 30 mins

Cook Time: 15 mins

Total Time: 45 mins

Ingredients:

  • 4 cups Mixed Vegetables (Carrots, Broccoli, Bell Pepper, Mushrooms)
  • 1 cup All-purpose Flour
  • 1 cup Cold Water
  • 1 Egg Yolk
  • for deep frying Vegetable Oil
  • 1/3 cup Soy Sauce
  • Beautiful Garnishes (Green Onion, Ginger, Radish)
  • 1/3 cup Mirin
  • 2 tbsp Sugar
  • 2/3 cup Dashi Stock

Instructions:

  1. Start by preparing the Tentsuyu Sauce. In a small saucepan, mix together the soy sauce, mirin, sugar, and dashi stock. Bring to a boil over medium heat. Once the sugar is dissolved, put it aside to cool.
  2. Rinse the vegetables and pat them dry. Cut into bite-sized, easy-to-eat pieces.
  3. Prepare the batter by mixing together the flour, cold water, and egg yolk. Do not overmix. The consistency should be a bit lumpy.
  4. Heat the vegetable oil in a deep pan to 180 degrees.
  5. Dip the vegetables into the batter and let the excess drip off. Then, carefully put them into the hot oil. Fry until they become golden brown and crispy.
  6. Once done, place them on a wire rack to drain excess oil.
  7. Serve the vegetable tempura hot with the Tentsuyu Sauce for dipping. Garnish as desired.