Japanese Vegetable Tempura

Name: Japanese Vegetable Tempura
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups assorted vegetables (bell peppers, eggplant); 1 cup all-purpose flour; 0.5 cup cornstarch; 1 cup ice water; 1 tsp salt; 4 cups vegetable oil; 2 tbsp soy sauce; 0.5 cup grated daikon radish

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Emily Johnson

Time

35 minutes

Servings

Calories

2129

Crispy and light, this vegetable tempura is a delightful treat, perfect for sharing or snacking.

2129

cal

protein

44g

carbs

218.6g

fat

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
assorted vegetables (bell peppers, eggplant)	2 cups	19	1g	5g	0g
all-purpose flour	1 cup	114	3g	24g	0g
cornstarch	0.5 cup	61	0g	15g	0g
ice water	1 cup	0	0g	0g	0g
salt	1 tsp	0	0g	0g	0g
vegetable oil	4 cups	1927	0g	0g	218g
soy sauce	2 tbsp	6	1g	1g	0g
grated daikon radish	0.5 cup	3	0g	1g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
assorted vegetables (bell peppers, eggplant)	2 cups	19	1g	5g	0g
all-purpose flour	1 cup	114	3g	24g	0g
cornstarch	0.5 cup	61	0g	15g	0g
ice water	1 cup	0	0g	0g	0g
salt	1 tsp	0	0g	0g	0g
vegetable oil	4 cups	1927	0g	0g	218g
soy sauce	2 tbsp	6	1g	1g	0g
grated daikon radish	0.5 cup	3	0g	1g	0g

Directions

Step 1
Heat vegetable oil in a deep saucepan over medium heat.
Step 2
In a bowl, mix flour, cornstarch, salt, and ice water to create a batter.
Step 3
Dip vegetables into the batter, allowing excess to drip off.
Step 4
Fry the vegetables in hot oil until golden brown, about 2-3 minutes per batch.
Step 5
Remove tempura and drain on paper towels. Serve with soy sauce and grated daikon.

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