Vegetable Tempura

Vegetable Tempura
Vegetable Tempura

Ingredients (serve 4)

  • 120g eggplant (cut lengthways into 6mm-thin strips)
  • 100g carrot (shredded)
  • 4 green asparagus spears (bases removed and cut into thirds)
  • 1/2 an onion (quartered, then cut into 6mm slices)
  • Vegetable oil for deep-frying

Tempura Batter

  • 1 cup flour
  • 1 cup iced water
  • 1 egg

Tempura Dipping Sauce

  • 1 cup dashi stock
  • 3 tablespoons YAMASA soy sauce
  • 3 tablespoons mirin (sweet sake)
  • Grated daikon radish as desired


  1. Prepare the vegetables, and then fill a pot to about 75% capacity with oil and heat to 170℃.
  2. Put batter ingredients in a bowl and mix lightly with a wooden spatula.
  3. Dip the vegetables into the batter one by one and put the heated oil a few pieces at a time. Deep fry until the batter is crisp and golden brown. Fry several strips of carrot together. Remove fried tempura and place on a rack to drain excess oil.
  4. Place ingredients for the dipping sauce in a pan and heat until it comes to the boil. Place the tempura on a dish and pour a little dipping sauce into a small bowl for each person. Add grated daikon radish to the sauce as desired and serve hot.

Recipe is provided by YAMASA CORPORATION.

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