A delicious combination of crunchy fresh vegetables and thin crispy batter. These are great served alongside soy sauce, wasabi and a little Kewpie mayonnaise. Have a bowl of these and some steamed edamame beans for the perfect entree to your Japanese themed fake out.
Recipe Tester Feedback: "This is great as a little treat! It is a little time consuming but worth it if you have time. We enjoyed this as a side with the Roasted Tomato and Basil Risotto (from The Comfort Issue) so the kids had more veg. You could try all sorts of vegetables with this one – just use your favourites!" - Terri
No: Dairy / Nuts
Contains: Gluten / Egg
Preparation Time 10 minutes
Cooking Time 20 minutes
Cannot be frozen
- Dipping sauce:
- sesame oil - 2 tsp
- mirin - 60g
- soy sauce - 60g
- sugar - 1 Tbsp
- egg - 1, chilled
- water - 220g, ice cold
- plain flour - 160g, sifted twice
- ice cubes - 5
- oil - for frying
- yellow squash - 2, sliced into thin rounds
- zucchini - 1, large, sliced into long thin strips
- broccoli - 10, small florets
- mushrooms - 5, oyster, halved
- capsicum - 1, sliced into long thin strips
- Put the mixing bowl that will hold the tempura batter in the fridge to cool.
- Prepare your vegetables as per the ingredients list.
- Add the sesame oil (2 tsp), mirin (60g), soy sauce (60g) and sugar (1 Tbsp) to the bowl. Program 5 minutes / 100C / Speed 1. Pour into a small bowl and set aside to cool.
- Add the egg (1) to the mixer bowl. Mix Speed 8 / 5 seconds.
- Add the iced water (220g) and plain flour (160g) to the bowl. Mix Speed 8 / 5 seconds to just combine. Do not overwork.
- Pour into the chilled mixing bowl. Add ice cubes (5) to the bowl. Allow to sit while you heat the oil.
- Heat the oil to 170C in a deep saucepan or deep fryer. Be very careful to avoid splashes.
- Dip the sliced squash (2), sliced zucchini (1), broccoli florets (10), mushrooms (5) and capsicum (1) into the batter (add more ice cubes if necessary to chill the batter) and carefully move them into the pot a few at a time. Be very careful to avoid splashes.
- Gently turn the vegetables over in the oil to brown them on all sides.
- With a slotted spoon, remove the vegetables from the saucepan and place onto some paper towels to drain.
- Serve immediately.