dinnerJapanesemedium

Vegetable Tempura

Name: Vegetable Tempura
Prep time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 small Sweet potato; 0.5 small Eggplant; 4 pieces Shiso leaves; 60 g Green beans; 80 g Flour; 1 large Egg; 150 ml Ice water; 2 tbsp Soy sauce; 1 tbsp Mirin; 400 ml Vegetable oil

Light and crispy Japanese tempura vegetables with a warm tentsuyu dipping sauce.

From Nutrola's curated recipe library

25 min2 servings

Nutrition Facts (per serving)

Values are per serving

2019Cal

10 g

Protein

48 g

Carbs

203 g

Fat

Ingredients

Sweet potato
1 small
86 Cal
Eggplant
0.5 small
10 Cal
Shiso leaves
4 pieces
1 Cal
Green beans
60 g
21 Cal
Flour
80 g
292 Cal
Egg
1 large
70 Cal
Ice water
150 ml
0 Cal
Soy sauce
2 tbsp
18 Cal
Mirin
1 tbsp
20 Cal
Vegetable oil
400 ml
3520 Cal

Instructions

1
Slice vegetables. Make batter: lightly mix flour, egg, and ice water (keep lumpy!).
2
Heat oil to 170°C.
3
Dip vegetables in batter and fry 2-3 min until light golden.
4
Mix soy sauce, mirin, and a splash of water for tentsuyu.
5
Serve immediately with dipping sauce.

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