Japanese Tempura Vegetable Mix

• 1/2 cup ice water
• 1 large egg yolk
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium carrot, sliced into thin sticks
• 1 cup broccoli florets
• 1 small red bell pepper, sliced
• Oil for frying (vegetable or canola)

Steps

1. 1 In a medium bowl, whisk together ice water and egg yolk.
2. 2 Add flour, baking powder, and salt. Stir gently until just combined; do not overmix.
3. 3 Prepare vegetables by washing and slicing them into uniform pieces.
4. 4 Heat oil in a deep skillet or pot to 350°F (175°C).
5. 5 Dip each vegetable piece into the batter, letting excess drip off, then carefully lower into hot oil.
6. 6 Fry in batches for 2-3 minutes until golden and crispy, flipping halfway through.
7. 7 Remove with a slotted spoon and drain on paper towels.
8. 8 Serve immediately with your favorite dipping sauce.

Nutrition

Tips

• Keep batter cold for the best results.
• Vegetable sizes should be consistent for even cooking.
• Don't crowd the pan to maintain oil temperature.

Storage

Best served fresh. If storing leftovers, keep in an airtight container for up to 1 day. Reheat in a low oven to maintain crispiness.

Serving Suggestions

• Pair with a soy-ginger dipping sauce.
• Serve alongside a bowl of steaming rice and miso soup for a complete meal.

FAQ