Name: Light Vegetable Tempura with Dipping Sauce
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Ingredients: 1 whole Sweet potato, thinly sliced; 1 whole Zucchini, thinly sliced; 1 whole Bell pepper (any color), sliced; 4 pieces Shiitake mushrooms; 1 cup Flour (low-gluten preferred); 1 whole Egg yolk; 1 cup Ice cold water; 4 cups Vegetable oil for frying; 0.5 cup Dashi stock; 2 tbsp Soy sauce; 2 tbsp Mirin

Light Vegetable Tempura with Dipping Sauce

VegetarianDinnerQuick & Easy

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Sweet potato, thinly sliced	1 whole	49	1g	11g	0g
Zucchini, thinly sliced	1 whole	8	1g	2g	0g
Bell pepper (any color), sliced	1 whole	8	0g	2g	0g
Shiitake mushrooms	4 pieces	0	0g	0g	0g
Flour (low-gluten preferred)	1 cup	114	3g	24g	0g
Egg yolk	1 whole	16	1g	0g	1g
Ice cold water	1 cup	0	0g	0g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g
Dashi stock	0.5 cup	5	1g	0g	0g
Soy sauce	2 tbsp	6	1g	1g	0g
Mirin	2 tbsp	13	0g	4g	0g

Ingredients (11)

Ingredient	Qty	Cal	P	C	F
Sweet potato, thinly sliced	1 whole	49	1g	11g	0g
Zucchini, thinly sliced	1 whole	8	1g	2g	0g
Bell pepper (any color), sliced	1 whole	8	0g	2g	0g
Shiitake mushrooms	4 pieces	0	0g	0g	0g
Flour (low-gluten preferred)	1 cup	114	3g	24g	0g
Egg yolk	1 whole	16	1g	0g	1g
Ice cold water	1 cup	0	0g	0g	0g
Vegetable oil for fryingest. 10% oil absorption	4 cups	1927	0g	0g	218g
Dashi stock	0.5 cup	5	1g	0g	0g
Soy sauce	2 tbsp	6	1g	1g	0g
Mirin	2 tbsp	13	0g	4g	0g

Directions

Step 1
Prepare the vegetables by slicing them thinly. Pat them very dry to ensure crispiness.
Step 2
For the dipping sauce, combine dashi, soy sauce, and mirin in a small saucepan. Bring to a gentle simmer and set aside.
Step 3
To make the batter, whisk egg yolk into ice-cold water. Add flour and stir briefly with chopsticks, leaving lumps for a crispy texture. Do not overmix.
Step 4
Heat vegetable oil in a deep pot to 340-350°F (170-175°C).
Step 5
Dip each vegetable piece into the batter, letting excess drip off. Carefully place into the hot oil. Fry in small batches to avoid overcrowding, for 1-2 minutes until lightly golden and crisp.
Step 6
Remove tempura with a slotted spoon or spider and place on a wire rack set over paper towels to drain excess oil.
Step 7
Serve immediately with the warm dipping sauce.