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Vegetable Tempura
Japanese
Small plate
30 mins
Vegetables/vegetarian
Easy
Serves
3

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
  1. Make the batter by mixing the self-raising flour and water in a bowl.
  2. Coat your selection of vegetables in flour then dip in the tempura batter mix using a slotted spoon or tongs.
  3. Heat your deep fat fryer to 165°C.
  4. 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.
  5. 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.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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