Skip to content
Japanese Vegetable Tempura

Japanese Vegetable Tempura

Crispy coating with a crunchy centre, vegetable tempura is a special dish to wow your guests with. Serve with a side of soy sauce, aioli or garlic mayo.

10 minutes
30 minutes
2 to 4 people
What you'll need
  • 260g flour, sifted
  • 1 tsp salt
  • A dash of baking soda
  • 1 egg yolk
  • 470ml cold water
  • Vegetable Oil
  • 2 medium courgettes, sliced
  • 1 green pepper, cut into strips
  • 1 large onion, sliced
  • 1 pack button mushrooms, halved
  • 1 broccoli, cut into florets
Step 1.

Fill a small pan with water and bring to the boil. 


Put a large bowl on top of the pan and put the broccoli inside. Cover with a lid and leave to steam until it's cooked but still crunchy.

Step 2.

In a blender or mixing bowl, combine the flour, salt, baking soda, egg yolk, and water. Mix, then leave to stand for 15 minutes.

Step 3.

Heat a lot of oil in your deep-fat fryer or deep saucepan (if you're using a deep-fat fryer, it should register 190°C).


Test batter consistency by dipping one piece of vegetable and letting the excess drip off, it should still have a light even coating of batter on it. Fry and adjust the consistency if needed.

Step 4.

Separate your veggies into batches, coating them in batter and then frying a few at a time. Remember to ALWAYS keep your eye on the hot oil, adjusting the temperature if needed. You might find it easier to work with a helper who handles the batter while you fry.


Once crispy and golden brown, remove the vegetables from the oil and place them on a piece of kitchen roll.


Repeat the process until all vegetables are fried.



Share This

Over 2,500 independently owned stores nationwide.