How To Make Perfect Vegetable Tempura At Home!

Vegetable tempura is easily the tastiest way to eat vegetables! Tempura is a favourite appetizer in Japanese restaurants, but it's surprisingly simple to make! Just follow my steps and you and your family will be enjoying perfect vegetable tempura at home in no time!

I also show you how to make Tentsuyu, a traditional dipping sauce for tempura, which is full of umami!


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INGREDIENTS

Tempura
140g cornflour / cornstarch
60g plain flour (plus more for dusting!)
160ml sparkling water
vegetable oil (for frying)
vegetables! (I'm using carrots, eggplant, broccoli, king mushrooms, sweet potatoes, asparagus and potatoes)

Tentsuyu Dipping Sauce
250ml dashi (I used concentrate, so follow the instructions for your dashi! Mine was rougly a 1:10 mixture of dashi and water. I opted for 25ml dashi concentrate and 225ml water to create a 250ml dashi!)
60ml (1/4 cup) soy sauce
60ml (1/4 cup) mirin rice wine

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Chapters:

0:00 - Why Make Vegetable Tempura?!
0:35 - Tentsuyu Dip & Dashi Options!
1:37 - Prepping Our Vegetables
2:11 - Special Ingredient!!
2:19 - Heating The Oil & Making The Batter
3:12 - Dredging & Frying The Vegetables
4:14 - Itadakimasu!
4:37 - Still Hungry? Make This!


#vegetabletempura #tempura #kakiage