Vegetable Tempura by Harajuku Kitchen

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Vegetable Tempura

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Vegetable Tempura

Japanese

Small plate

30 mins

Vegetables/vegetarian

Easy

Serves

This vegetable tempura recipe from Japanese bistro Harajuku Kitchen demonstrates how to make this iconic dish at home, complete with a traditional dipping sauce flavoured with ginger and daikon radish.

Recipe courtesy of

Ingredients

100g self-raising flour, plus extra for coating the vegetables
100ml water
Seasonal vegetables (asparagus, baby corn, shiitake mushrooms, peppers, purple sprouting broccoli)
Rapeseed oil
20g daikon radish, grated
10g ginger, grated
1 tbsp soy sauce
90ml water mixed with 1 tsp dashi stock

Method

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Method

Make the batter by mixing the self-raising flour and water in a bowl.
Coat your selection of vegetables in flour then dip in the tempura batter mix using a slotted spoon or tongs.
Heat your deep fat fryer to 165°C.
Prepare your dipping sauce by mixing together soy sauce and dashi water and simmering for 5 minutes, then leave to cool and add the radish and ginger.
Cook your tempura by placing in the fryer and removing when they start to float to the surface. Place on a plate lined with kitchen paper to remove excess oil and serve with the dipping sauce.

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