Tempura Vegetables

Name: Tempura Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 cups vegetable oil; 1 small sweet potato, sliced thin; 1 cup kabocha squash, sliced thin; 4 shiitake mushroom, stemmed; 1 egg yolk, beaten; 1 cup ice water; 1 cup cake flour, sifted

Crispy Japanese vegetable tempura featuring sweet potato, kabocha, and mushrooms in a light, airy batter. Served fresh and piping hot.

35 minMediumServes 4310 cal/serving

JapaneseAppetizerStovetopVegetarianHalal-friendlyKosher-styleNut-FreeDairy-FreeShellfish-FreePork-FreeLow-SodiumAlcohol-Free

Ingredients

4 cups vegetable oil
1 small sweet potato, sliced thin
1 cup kabocha squash, sliced thin
4 shiitake mushroom, stemmed
1 egg yolk, beaten
1 cup ice water
1 cup cake flour, sifted

Instructions

1

Heat 4 cups vegetable oil in a deep pot to 340 degrees Fahrenheit.
2

Whisk 1 cup ice water and 1 beaten egg yolk together in a bowl until combined.
3

Add 1 cup sifted cake flour and mix gently with chopsticks, leaving lumps in the batter.
4

Dip 1 small sliced thin sweet potato, 1 cup sliced thin kabocha squash, and 4 stemmed shiitake mushroom into the cold batter to coat completely.
5

Fry the vegetables in batches for 2 to 3 minutes until light golden and crisp, then drain on a wire rack.

Questions

Can I make Tempura Vegetables gluten-free?

Yes. The gluten in this entry is 1 cup cake flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Tempura Vegetables keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tempura Vegetables?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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