March 30, 2015
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I thought I’d make vegetable Tempura today, Holy Monday, since we’ve decided not to eat meat during the whole week of Lent. Tempura is a Japanese batter-based dish that is deep fried in oil. It’s easy to do actually, though, a little time consuming. But it’s definitely worth the effort!

yasai tempura 1

yasai tempura 2

Yasai Tempura (Vegetable Tempura)


  • 100g (approx) each of a mix of firm vegetables, cut into bite-size pieces, such as eggplant, carrots, okra, sweet potatoes
  • oil for frying
  • flour to roll over veggies before dipping in batter
  • Tempura Batter
  • 85g/3oz plain flour, sifted
  • 1 tbsp cornflour, sifted
  • ½ tsp fine sea salt
  • 200ml/7fl oz ice-cold sparkling mineral water
  • a few ice cubes
  • For the Sauce
  • 3 tbsp soy sauce
  • 3 tbsp Mirin
  • 1 tbsp sugar
  • 1 teaspoon ginger juice
  • 1 tablespoon grated radish


  1. Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess.
  2. Dip vegetables into batter and carefully place in oil to fry. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce.
  3. Tempura Batter
  4. Mix this just as you are about to cook. Sift flour and cornflour with the sea salt into a large mixing bowl. Whisk in ice-cold water along with a few ice cubes using a whisk, but don’t over beat. It doesn’t matter about a few lumps. Use immediately.
  5. Dipping Sauce
  6. Combine all ingredients in bowl. Stir to combine. Serve with deep-fried vegetables.

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