Vegetable tempura is a small plate to accompany dishes like udon noodle dishes. Its crunch cuts through the broth’s richness. Here’s how to make this side dish.
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Baked vegetable tempura recipe
Tempura (Japanese deep-fried vegetables) is a staple in Japanese cuisine, mainly popularized in the Edo period. It typically consists of seafood and vegetables coated in a light batter and deep-fried. You can enjoy this Japanese food as a side dish or a standalone dish.

The batter for vegetable tempura is very important. The traditional tempura batter is made with wheat flour, ice-cold water, and sometimes eggs. The cold water helps create a stark temperature contrast between the batter and the hot oil, leading to the signature crispiness.
You can serve tempura with a dipping sauce called “tentsuyu,” made from a combination of dashi (Japanese stock), soy sauce, mirin (sweet rice wine), and sometimes a bit of sugar.
Traditionally, I need to deep-fry veggies in hot oil to make vegetable tempura. But I will make the baked version. It’s easier and more convenient. If you want an extra crunchy texture, use panko breadcrumbs in the batter. This created a crispier coating than regular breadcrumbs.
This is how to make baked Vegetable Tempura:

Baked Vegetable Tempura
Nutrition
Ingredients
For the tempura
- Mixed vegetables e.g., sweet potatoes, zucchini, potatoes, bell peppers, broccoli, eggplants, carrots) cut into thin strips or bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cold water
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- Cooking spray or oil for greasing
For the dipping sauce
- 1/2 cup soy sauce
- 1/4 cup mirin Japanese sweet rice wine
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp grated ginger optional
- 1 green onion finely chopped (optional)
Instructions
Making the tempura
- Preheat your oven to 425°F (220°C). Grease a baking sheet with cooking spray or a thin layer of oil.
- In a large bowl, whisk together the flour, iced-cold water, baking powder, salt, soy sauce, rice vinegar, and sesame oil until you have a smooth batter.
- Dip each vegetable piece into the batter, ensuring it’s well coated, and place it on the prepared baking sheet. Leave some space between each piece to ensure even baking.
- Bake in the preheated oven for about 15-20 minutes or until the tempura coating is golden brown and crispy. You may want to flip the vegetables halfway through the baking time for even crispiness.
- Once done, remove from the oven and let it cool slightly before serving.
Making the sauce
- In a small saucepan, combine the soy sauce, mirin, rice vinegar, and sugar.
- Heat the mixture over medium heat, stirring until the sugar dissolves. If you’re using grated ginger, add it to the sauce for an extra kick.
- Bring the mixture to a gentle simmer, then remove it from heat.
- Allow the sauce to cool to room temperature. You can speed up the process by placing it in the refrigerator for a few minutes.
- Once cooled, pour the sauce into bowls. If you like, sprinkle some finely chopped green onions on top for a burst of freshness.
Notes
Remember that the texture might not be exactly the same as deep-fried tempura, but it’s so much easier to do. Give it a try and see how you like it!
How to pair
Vegetable tempura is served with various dishes to enhance its flavor and texture. Here are some popular options:
- Dipping Sauces
- Tentsuyu is made from dashi, mirin, and soy sauce.
- Ponzu is a citrus-based sauce with a bright, tangy note.
- Matcha salt is a simple mixture of sea salt and matcha powder for a unique flavor profile.
- Complementary Side Dishes
- Tempura vegetables are often served atop a steaming bowl of udon or soba noodles for a hearty and satisfying meal.
- Rice with tempura, known as “ten don,” makes for a filling meal.
- Miso Soup is a traditional Japanese combination. Vegetable tempura is paired with a bowl of miso soup for a balanced meal.
- Sesame and Ginger-Baked Tofu pairs well with vegetable tempura for a vegetarian meal.
- Soba Noodle Salad with mixed vegetable tempura is ideal for summer.
- Tempura vegetables can also be served alongside a bowl of ramen for added texture and flavor.
- Beverage Pairings
- Green tea’s subtle bitterness cuts through the oil and refreshes the palate.
- A dry sake complements the light flavors of the vegetables.
- Beer helps cleanse the palate between bites.
- Champagne or sparkling wine provides a delightful contrast
Variations
Here are some versions of the Japanese tempura:
- Gluten-free Alternatives replace flour with rice flour, cornstarch, potato starch, or chickpea flour.
- Regional and Modern Twists:
- Tempura pasta combines tempura techniques with pasta dishes.
- Nori-wrapped tempura encases vegetables in nori before battering.
- Tempura sushi rolls are a unique variation.
- Tempura ice cream features battered and quickly fried ice cream
- Tenkasu is a version from the Kansai region. Tempura flakes are made by deep-frying small balls of batter or breaking up larger tempura pieces.