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January 8, 2010 / Sarah

National Tempura Day


Vegetable Tempura

1 package tempura batter
1 carrot, cut into sticks
1 zucchini, cut into sticks
button mushrooms
1 sweet potato, cut into 1/4 inch thick slices
1 head of broccoli, but into florets
canola oil
tempura dipping sauce, soy sauce, or plum sauce

  1. Mix batter according to package directions.  Add 2 inches of oil to a wok and heat over high heat until reaching 350 degrees.  If you do not have a thermometer, you can judge the temperature of the water by sticking the end of a wooden spoon in the oil. If the oil around the wood begins to bubble, the oil is the right temperature.
  2. Dip the vegetables in the tempura batter and add to the hot oil.  Fry the vegetables until golden brown.
  3. Transfer the vegetables to a plate lined with paper towels and let drain briefly.
  4. Serve the tempura vegetables with tempura dipping sauce, soy sauce, or plum sauce.

This can also be done with other vegetables and shrimp.  The carrots and sweet potato take longer than other vegetables.

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One Comment

Leave a Comment
  1. Cassaendra / Jan 10 2010 3:18 am

    Mmm, fresh out of the fryer tempura! As far as dipping sauce, what you’ll often find in Japanese restaurants is grated daikon. In Japan, if you go to a decent tempura restaurant, they’ll have grated daikon in a bowl so you can adjust the amount to put into the sauce. I usually put a huge, huge heaping pile in my sauce. 🙂

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