Japanese🥬 Vegetables

Japanese Vegetable Tempura

Name: Japanese Vegetable Tempura
Cuisine: Japanese
Ingredients: ½ cup all-purpose flour; ¼ cups cornstarch; ¼ cups potato starch; ~¼ tsp salt; ~¼ tsp MSG; 1 egg; ¼ cups ice-cold vodka; ½ cup ice-cold club soda; ~1 medium sweet potato; ~1 medium onion; ~2 scallion; ~2 cups shungiku (chrysanthemum greens); ~1 cup dashi; ~1 tbsp soy sauce; ~3 tbsp mirin; ~¼ cups grated daikon radish; ~2-3 cups neutral oil for frying

This traditional Japanese tempura recipe features a light, crispy batter made with ice-cold vodka and club soda, paired with seasonal vegetables. The batter combines all-purpose flour, cornstarch, and potato starch for a distinctly light and airy texture. Served with a dipping sauce made from dashi, soy sauce, and mirin.

Adapted from a video by J. Kenji López-Alt

The Secret Ingredients for Perfect Tempura | Kenji Eats Japan

Watch on YouTube

Ingredients

all-purpose flour½ cup
cornstarch¼ cups
potato starch¼ cups
saltto taste~¼ tspest.
MSGto taste~¼ tspest.
egg1
ice-cold vodka¼ cups
ice-cold club soda½ cup
sweet potato~1 mediumest.
onion~1 mediumest.

Steps

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1
Combine all-purpose flour, cornstarch, and potato starch in a bowl. Season with a pinch of salt and MSG.
2
In another bowl, crack an egg and add about 1/4 cup of ice-cold vodka and approximately 1/2 cup of ice-cold club soda.
3
Pour the wet ingredients into the dry ingredients. Using chopsticks, gently mix until just combined, keeping some lumps. Avoid overworking the batter into a smooth consistency.
4
Heat oil to about 350°F. Dip sweet potato into the batter and slowly lower it into the hot oil. Optionally add extra batter on top for extra crispiness.
5
Fry until lightly colored, maintaining oil temperature and keeping food in motion for even cooking. Tempura cooks very quickly.
6
Remove sweet potato and repeat with other vegetables like onion, scallion, and shungiku greens, frying each until golden and crispy.
7
Make dipping sauce by combining dashi, soy sauce, and mirin in approximately 80:5:15 ratio.
8
Serve the finished tempura with the dipping sauce, grated daikon radish, and other accompaniments.

Japanese Vegetable Tempura

Ingredients

Steps

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