For the vegetable tempura:
- 1 cup flour (120 g), I used whole wheat flour
- 2 tbsp cornstarch
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sparkling water (250 ml)
- 2 cups oil (500 ml), see notes
- 1 large carrot, sliced
- 1/2 large red bell pepper, julienned
- 1/2 large head of broccoli, chopped, discard the stem
- 1/2 large zucchini, julienned
For the sauce:
- 1 cup vegetable stock or water (250 ml)
- 1/4 cup soy sauce or tamari (65 ml or 4 tbsp)
- 1/4 cup mirin (65 ml or 4 tbsp), see notes
- 2 tbsp maple syrup
- Add the flour, cornstarch, baking powder, and salt to a large bowl and stir until well combined.
- Add the sparkling water gently, while you’re whisking until well combined, but don’t over-mix. You can use a whisk, a fork or your chopsticks. Set aside.
- Dip veggies into the batter, one at a time, to lightly coat, shaking off any excess batter.
- Pour the oil into a saucepan, wok, pot or a deep skillet and when it’s hot, add the veggies. Cook for 1-2 minutes. Flip and cook 1-2 minutes on opposite sides. You could also use a fryer, but I prefer this method.
- To make your tempura extra crispy and extra beautiful, dip your chopsticks into the batter and just pat on the veggies. Repeat a few times on each piece of tempura. This step is optional.
- Don’t add too many veggies at the same time or the temperature of the oil will drop and your tempura will go soggy. I usually add 4, but the number may vary depending on the size of your veggies. If you want to save time and you don’t mind about getting a better result, just add as many veggies as you want.
- Transfer the veggies to a cooling rack, that way they won’t go soggy and also they will be less greasy. You can also use a paper towel, but the rack works amazing and is also zero waste.
- To make the sauce, just mix all the ingredients in a saucepan, bring to a boil and simmer for 5 minutes.
- Serve the vegetable tempura and the sauce immediately. You can keep the sauce in an airtight container or a jar in the fridge for at least 1 week. The tempura is best when fresh, but you can keep the leftovers in an airtight container in the fridge for 3-4 days. The sauce is optional, but your tempura pieces will taste much better if you dip them into the sauce.
- Feel free to use any flour you want or have on hand.
- You can also use any starch, or even omit this ingredient, but I think the batter works great with some kind of starch in it.
- Any oil will do. Extra virgin olive oil is my go-to. The amount of oil may vary depending on the size of the saucepan, wok, pot or skillet you’re using.
- Pretty much any veggie is okay to make tempura.
- Mirin is a Japanese sweet wine. You could use some white wine instead, but I would add only 1 or 2 tablespoons and more vegetable stock. You can also use only vegetable stock instead.
- Any sweetener is okay.
- Recipe adapted from Seonkyoung Longest.
- Serving Size: 1/6 of the tempura with no sauce
- Calories: 270
- Sugar: 2.6 g
- Sodium: 228
- Fat: 19.3 g
- Saturated Fat: 2.7 g
- Carbohydrates: 24.3 g
- Fiber: 4.5 g
- Protein: 4.6 g