Yasai Tempura (Japanese Vegetable Tempura)
Crisp, golden Japanese tempura made by coating seasonal vegetables in an ice-cold batter and flash-frying until light and lacy.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 65 views
Calories
320
kcal
Servings
2
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Kabocha squash120g
- Sweet potato120g
- Fresh shiitake mushrooms4
- Green bell pepper1
- Eggplant (small)1
- Cake (low-gluten) flour100g
- Cornstarch20g · Swap: potato starch
- Ice water150ml
- Cooking oil (for frying)as needed
- Tentsuyu dip (2 tbsp soy sauce, 1 tbsp mirin, 6 tbsp kombu dashi)as needed
👩🍳 Steps
- 1Wash and slice the vegetables: thin slices of kabocha and sweet potato, sliced eggplant, seeded pepper and stemmed shiitake, then pat everything dry.
- 2Sift the flour with the cornstarch, pour in the ice water and stir lightly into a lumpy thin batter, being careful not to overmix.
- 3Heat the oil to 170-175C, dip each vegetable in a thin coat of batter and lower it in piece by piece.
- 4Fry about 1-2 minutes until the coating is golden and crisp, then lift out and drain on a rack.
- 5Simmer the kombu dashi with soy sauce and mirin for the dip and serve with grated daikon while hot.
📊 Nutrition
| Protein | 6g |
| Iron | 2mg |
| Calcium | 40mg |
| Fiber | 5g |
Introduction
Tempura began as Edo-period street food and is prized for a feather-light batter and precise oil temperature that lock in each vegetable's natural flavor.
Wellness Benefits
- Kabocha and sweet potato are warming and sweet, supporting the spleen and stomach and gently boosting qi, especially comforting in autumn and winter.
- Shiitake nourishes qi, and a side of grated daikon helps cut grease and aid digestion.
Nutrition Highlights
- Colorful vegetables supply beta-carotene, fiber and potassium.
- A kombu-based dip adds natural glutamate umami and iodine with less salt.
Tips
- Keep the batter ice-cold and mix it only just before frying for maximum crispness.
- Fry in small batches to hold the oil temperature steady and prevent sogginess.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
