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.
Contents
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
SIMILAR RECIPES
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.