Vegetable tempura is one of my favorite Japanese recipes. It is not for every day because it is still fried, but from time to time I like to enjoy this delicious dish.

In some supermarkets they sell frozen vegetable tempura, but the truth is that it is worth making it at home because it is very easy and it is a thousand times richer, in addition, we can use healthier ingredients.



Para la tempura:

  • 1 taza de harina (120 g), yo usé harina integral de trigo
  • 2 cucharadas de maicena
  • 1 cucharada de levadura química
  • 1/2 cucharadita de sal
  • 1 taza de agua con gas (250 ml)
  • 2 tazas de aceite (500 ml), ver notas
  • 1 zanahoria, en rodajas
  • 1/2 pimiento rojo, en tiras
  • 1/2 cabeza de brócoli, troceado y sin el tallo
  • 1/2 calabacín, en tiras

Para la salsa:

  • 1 taza de caldo de verduras o agua (250 ml)
  • 1/4 taza de salsa de soja o tamari (65 ml ó 4 cucharadas)
  • 1/4 taza de mirin (65 ml ó 4 cucharadas), ver notas
  • 2 cucharadas de sirope de arce


  1. Add the flour, cornstarch, yeast and salt in a large bowl and stir until combined.
  2. Add the sparkling water little by little while stirring with the help of a whisk, a fork or a few chopsticks until all the ingredients have been integrated. Do not stir too much so as not to activate the gluten, nothing happens if there are any lumps. Reserve.
  3. Dip the vegetables in the tempura batter. You just have to wet them until they are completely covered.
  4. Put the oil in a saucepan, pot, wok or deep frying pan and when it is hot add the battered vegetables. Cook for 2-3 minutes, turning to cook on both sides. You can also use a deep fryer, although I like it the other way better.
  5. To make the vegetable tempura crispier and prettier, you can dip a few chopsticks into the tempura batter and lightly pat the vegetables when you add them to the oil, although this step is entirely optional.
  6. Ideally, don’t fry too many vegetables once so that the oil does not cool down and so that they are more tasty (I like to add about 4, although it depends on the size). If you want to save time and you don’t mind if the result is a little worse, you can fry as many as you want.
  7. While you are cooking the different batches of vegetables it is a good idea throw them on a rack so that they remove as much oil as possible and the bottom part does not get soft. You can also use kitchen paper, but the grid works better and is more environmentally friendly.
  8. To make the sauce you simply have to mix all the ingredients in a saucepan, stir and when it starts to boil, cook it over medium heat for about 5 minutes.
  9. Serve the vegetable tempura with the sauce immediately. You can store the sauce in the fridge in an airtight container for at least a week. Vegetable tempura is best fresh, but you can store the vegetables in an airtight container in the fridge for about 3-4 days. You can omit the sauce if you want, although it’s tastier that way.


  • You can use any type of flour to make this recipe, although ideally it should be a flour, not a starch, since I don’t think it has the same consistency.< /li>
  • Substitute cornstarch for any type of starch. It could be eliminated, although the dough is better with cornstarch or some starch.
  • Use whatever oil you have on hand, I usually use extra virgin olive oil. The amount of oil you need may vary depending on the size of the container you use to fry.
  • This recipe can be made with any type of vegetable.
  • Mirin is a wine from japanese rice. You can replace it with a splash of white wine, although in that case I would add 1-2 tablespoons, since white wine has more flavor. You can also add more vegetable broth.
  • Maple syrup can be substituted for any sweetener.
  • Nutrition information calculated assuming vegetables absorb 1/2 cup of oil (125 ml) and without the sauce.
  • Recipe inspired by Seonkyoung Longest.
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