Vegetable tempura

Prep: 25 mins
Cook: 15 mins
Vegetable tempura
Crisp and delicious, vegetable tempura is a beautiful Japanese starter. 

1 sweet potato, peeled and sliced into rounds

1 onion, sliced into half moons

1 pepper (any colour), sliced

100g shiitake mushrooms

100g green beans, trimmed

Vegetable oil for deep frying


450ml chilled water

2 egg yolks

200g plain flour

Dipping sauce (see additional notes below)

2 tbsp light soy sauce

1/8 tsp dashi granules

2 tbsp mirin

Combine all of the sauce ingredients, whisk well and set aside.

To make the batter, combine the water and egg yolks and whisk well.

Sift in the plain flour and whisk again until just combined and a bit lumpy.

Heat the vegetable oil in a wok or deep saucepan till very hot, but not smoking.

Start dipping pieces of the vegetables into the batter, then transfer immediately and carefully to the hot oil.

Fry in batches, to avoid crowding.

When golden brown, remove from the oil and transfer to kitchen.

Repeat until all of the vegetables have been used.

Serve hot with the delicious tangy dipping sauce.


Preparation Time
25 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Eggs, Vegetables, Oil

Recipe Type
Starters, Entertaining, Vegetarian


Special Info

Level of Difficulty
Moderately Easy

The dipping sauce ingredients are rather specific and found only in an Asian supermarket, however, a light soya sauce would be delicious and is easy to come by.

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