Vegetable Tempura
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · Beans · vegetarian, vegan, dairy-free
429 cal
8g protein
52g carbs
21g fat
per serving · estimated
Ingredients
- 1 sweet potato
- 1 japanese eggplant
- 2 1/2 oz green beans
- 3 shiitake mushrooms
- 1/2 cup cake flour
- 1/2 cup ice-cold sparkling water
- 1/2 cup kombu dashi (vegan)
- 1 1/2 tbsp soy sauce
- 1 tbsp mirin
- 1 1/2 cups neutral frying oil
Method (tap to check — screen stays awake)
- Slice sweet potato into thin rounds, cut eggplant into fans, trim beans, and de-stem shiitake.
- Simmer kombu dashi, soy sauce and mirin 2 minutes to make tentsuyu dipping sauce.
- Heat oil to 350F. Just before frying, whisk cake flour with ice-cold sparkling water into a lumpy, thin batter.
- Dip vegetables in batter and fry in batches 2-3 minutes until pale and crisp; keep oil temperature steady.
- Drain tempura on a rack and serve immediately with warm tentsuyu.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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