PH: (608) 632-0472

Tempura Vegetables
Recipe Type: Main Dish
Author: Dani Lind
Use this recipe for a wide variety of vegetables – it’s stunning, impressive, delicious & really highlights each vegetables uniqueness.
  • Batter:
  • 1 egg
  • 1/2 c. ice water
  • 1 1/2 c. white all-purpose or cake flour
  • 4-5 cups of mixed cut vegetables (any desired amount of any may be used)
  • fennel bulbs (1/2” wide slices)
  • cauliflower (1” florets)
  • cabbage (1/2” thick wedges)
  • scallions (2” whole pieces) or onions (1/2” thick slices)
  • peas (whole)
  • mushrooms (shiitake or white button, whole)
  • broccoli (1” florets)
  • green beans (whole)
  • zucchini (1/2” diagonal slices).
  • high heat oil for frying (sesame, peanut, vegetable, and/or safflower oil)
  • grated diakon radish for garnish
  • Sauce:
  • 1 c. vegetable stock
  • 2 Tbsp. mirin (Japanese sweet cooking wine)
  • 1/4 c. soy sauce/tamari
  • 1 Tbsp. fish sauce (optional)
  • 1 Tbsp. sugar
  1. In a medium bowl, beat egg lightly and beat in 1/2 cup ice water.
  2. Add 1 cup of the flour and stir just a few times to barely mix
  3. Don’t over-mix or your batter won’t be light & fluffy like you want it to be.
  4. Put remaining 1/2 c. flour in a shallow bowl.
  5. In a large deep skillet or wok, heat 3 inches of oil to 340 degrees.
  6. Dredge each vegetable piece in flour, shake off excess, & dip in batter.
  7. Immediately shake off excess batter & slide into the hot oil
  8. Cook small batches of each type of vegetable until the outsides are crisp and light gold. Pull out of oil with metal tongs or a slotted spoon & drain on a rack.
  9. Sauce:
  10. Bring all ingredients to a boil, stir to dissolve sugar, and remove from heat.
  11. Cool to serve.
  12. Serve with grated diakon radish