Vegetable Tempura

🛒 Ingredients

• Sweet Potato 40 g · 34 kcal
• Zucchini 30 g · 5 kcal
• Shiitake Mushroom 20 g · 6 kcal
• Red Bell Pepper 30 g · 9 kcal
• Onion 20 g · 8 kcal
• Tempura Flour 40 g · 148 kcal
• Egg Yolk 15 g · 24 kcal
• Ice Water 60 g · 0 kcal
• Vegetable Oil (for frying, absorbed) 35 g · 308 kcal

👨‍🍳 Instructions

1. Wash and thoroughly dry all vegetables; slice sweet potato and zucchini into thin rounds or sticks, cut bell pepper into strips, halve shiitake mushrooms, and slice onion into rings.
2. In a large bowl, whisk together the ice water and egg yolk; gently add the tempura flour and mix minimally with chopsticks or a fork until just combined, leaving some lumps for a crispy texture.
3. Heat vegetable oil in a deep pot or wok to 170-180°C (340-350°F); use a thermometer to ensure the correct temperature, as this is crucial for crispy tempura.
4. Dip each vegetable piece lightly into the batter, shaking off excess; carefully fry in batches for 2-3 minutes until golden brown and crisp, turning once.
5. Transfer the fried tempura to a wire rack lined with paper towels to drain excess oil; serve immediately with a dipping sauce like Tentsuyu.