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Vegetable Tempura
Serves 4 Prep 20 min Cook 25 min Total 45 min Type Meal Origin Japanese

Vegetable Tempura

Japanese vegetable tempura: vegetables coated in a barely-mixed, ice-cold batter and deep-fried for under 2 minutes apiece. The batter shatters when bitten; the vegetables emerge just-cooked, distinct from each other. Tentsuyu dipping sauce on the side; grated daikon stirred through it at the table.

Serves 4 Prep 20 minutes Cook 25 minutes Units Rate

Overview

The batter is the technique: ice-cold sparkling water, plain flour, an egg yolk, mixed barely, the lumps and undissolved flour are deliberate. Vegetables are dusted in flour first to grip the batter, then dipped and dropped into 175°C oil. Each piece fries for 90 seconds to 2 minutes. The dipping sauce of dashi, soy and mirin warms; daikon and ginger grate fresh.

Ingredients

Batter

  • 200 g plain flour (chilled in the freezer 30 min)
  • 1 egg yolk (large)
  • 300 ml ice-cold sparkling water
  • A handful of ice cubes (to keep the batter cold)

Vegetables (any selection)

  • 1 sweet potato (sliced 5 mm thick)
  • 8 shiitake mushrooms (stems trimmed)
  • 1 kabocha squash (small, sliced 5 mm thick crescents)
  • 1 aubergine (medium, sliced 5 mm thick rounds)
  • 8 green beans
  • 1 red onion (cut into 2 cm wedges, kept together with a toothpick)
  • 8 shiso leaves (or basil, optional)

Dusting and frying

  • 50 g plain flour (for dusting)
  • Vegetable oil (for deep-frying; about 1 ½ litres)

Tentsuyu (dipping sauce)

  • 200 ml dashi (or vegetable stock for vegan)
  • 4 tablespoons light soy sauce
  • 4 tablespoons mirin
  • 100 g daikon (finely grated)
  • 2 cm fresh ginger (finely grated)

Method

Stage 1 - Sauce

  1. Combine the dashi, soy and mirin in a small pan; bring to a simmer; cook 1 minute.
  2. Pour into 4 small dipping bowls.
  3. Serve the grated daikon and ginger separately so guests can stir in to taste.

Stage 2 - Heat the oil

  1. Heat 5 cm of oil in a heavy pot or deep fryer to 175-180°C.
  2. Drop a tiny piece of batter to test - it should sink halfway, then float and sizzle.

Stage 3 - Batter (only when ready to fry)

  1. In a wide bowl, whisk the egg yolk into the cold sparkling water; add a few ice cubes to keep it cold.
  2. Add the chilled flour all at once; mix with chopsticks or a fork in 4-5 strokes only - leave lumps and dry patches; this is correct.

Stage 4 - Fry

  1. Working in small batches:
  2. Dust each vegetable in plain flour; dip into batter; let excess drip off.
  3. Slip carefully into the oil; fry 90 seconds to 2 minutes until pale golden and crisp.
  4. Lift onto a wire rack (not paper, which traps steam and softens the crust).
  5. Skim any batter scraps out of the oil between batches; re-check temperature.

Stage 5 - Serve

  1. Pile tempura onto a plate or rack, vegetables grouped together.
  2. Eat immediately with the dipping sauce, daikon and ginger.

Notes

  • Cold cold cold: The temperature differential between the batter and the oil is what gives tempura its characteristic shattering crust. Lukewarm batter gives a soggy, doughy result.
  • Lumpy batter is correct: Smooth, well-mixed batter develops gluten and goes chewy. Two or three streaks of flour visible - perfect.
  • Pale, not deep golden: Tempura should be the colour of straw, not toast. Deep brown means overcooked vegetables and a heavy crust.

Storage

  • Best eaten right away. Tempura goes soggy within minutes; refrigeration is murder. Re-crisp leftovers at 200°C for 4-5 minutes.

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