Yasai no Tempura (野菜の天ぷら)
Japan
Traditional Japanese appetizer consisting of fresh spring vegetables lightly battered and fried. Served with salt and a lemon wedge.
Ingredients
- 0.5 pcs egg
- 200 ml water
- 150 g flour (for batter)
- 1 pcs carrot
- 4 pcs asparagus
- 2 pcs potato
- 0.5 pcs onion
- to taste vegetable oil
- 1 pcs lemon
- to taste salt
- to taste flour (for dusting)
Steps
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Peel the carrot, cut off the top tip, cut into pieces about 5 cm long, then slice into 5 mm thick sticks, obtaining julienne strips 5 cm × 5 mm.
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Trim the lower tip of the asparagus thinly and cut it into pieces about 5 cm long.
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Peel the potatoes, remove eyes, slice into 8 mm thick pieces and immediately soak in water.
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Peel the onion, remove the root end, slice into 5 mm thick pieces along the grain.
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Cut the lemon into 8 wedges.
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Prepare the batter: in a bowl whisk half an egg, add cold water, mix well, then incorporate the flour and stir again until smooth.
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Lightly dust the vegetables with flour: place a tablespoon of flour on a sheet of paper and hand‑coat the vegetables, after drying the potatoes.
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Pour vegetable oil into a pan, heat to 160 °C. Test the temperature by dropping a little batter – it should rise immediately.
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Fry the potatoes: fully coat them with batter and fry for 3–4 minutes.
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Fry the asparagus similarly, coating with batter, for 3–4 minutes.
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Coat the onion in batter, drop into hot oil, fry until bubbles appear, then remove and shake off excess oil.
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Repeat the process with the carrot: coat it in batter and fry until golden brown.
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Place the finished tempura on a plate, sprinkle with salt and serve with a lemon wedge.
FAQ
What vegetables can I use for Yasai no Tempura?
This recipe uses carrot, asparagus, and potato, but you can also use bell peppers, sweet potato, or mushrooms.
How do I make the tempura batter extra crispy?
Ensure your water is ice-cold and avoid overmixing the batter. A few lumps are perfectly fine for a light, airy texture.
What is the best way to serve Yasai no Tempura?
Serve immediately with a sprinkle of salt and a lemon wedge, or with a traditional dipping sauce like tentsuyu.
Can I prepare Yasai no Tempura ahead of time?
Tempura is best enjoyed fresh. If you must prepare it ahead, reheat briefly in an oven or air fryer to restore crispness.