Vegetable Tempura
Lacy, light battered vegetables with dipping sauce.
Vegetable Tempura is a classic protein-forward Japanese recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 25 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 25 minutes of active cooking. The method leans on shallow- or deep-frying, which is what gives the finished dish its signature texture and depth.
The headline ingredients here are flour, egg and sweet potato. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.
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265
kcal
12g
Protein
40g
Carbs
6g
Fat
Ingredients
- flour1 cup
- egg1
- sweet potato1
- broccoli1 cup
- mushroom4
- soy sauce3 tbsp
- mirin2 tbsp
- oilstaple
Method
- 1Step 1 ~6 min
Whisk egg with 200 ml ice water, then fold in flour — keep lumpy.
- 2Step 2 ~6 min
Slice vegetables thin and dry well.
- 3Step 3 ~6 min
Dip and fry at 180°C for 2–3 min until crisp and pale gold.
- 4Step 4 ~6 min
Serve with warmed soy + mirin sauce.
Per-step times are approximate and based on the total cook time of 25 minutes.
Pro tips & common mistakes
- Get the oil properly hot before anything goes in. Cold oil is the single biggest reason fried food turns greasy instead of crisp.
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Vegetable Tempura take to cook?
- From prep to plate, Vegetable Tempura takes about 25 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Vegetable Tempura vegetarian?
- No — this version contains non-vegetarian ingredients (flour, egg, sweet potato). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Vegetable Tempura?
- The headline ingredients are flour, egg, sweet potato. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Vegetable Tempura?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Vegetable Tempura?
- Vegetable Tempura pairs naturally with classic japanese sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.