Yasai Tempura

Yasai Tempura is a delightful Japanese side dish featuring a variety of seasonal vegetables lightly battered and fried to perfection, creating a crispy texture and vibrant flavors. This dish is not only visually appealing but also offers a satisfying crunch that pairs beautifully with dipping sauce.

Ingredients

• Sweet potato - 100g
• Zucchini - 100g
• Bell pepper - 100g
• Mushrooms (shiitake or button) - 100g
• Carrot - 50g
• All-purpose flour - 100g
• Cornstarch - 50g
• Cold water - 200ml
• Ice cubes - 5
• Vegetable oil (for frying) - 500ml
• Soy sauce - 30ml (for dipping)
• Grated daikon radish - 30g (for garnish)

Steps

1. Prepare the vegetables by washing and cutting them into bite-sized pieces: slice the sweet potato and zucchini into thin rounds, cut the bell pepper into strips, and slice the mushrooms and carrot into thin pieces.
2. In a mixing bowl, combine the all-purpose flour and cornstarch. Gradually add the cold water and ice cubes, whisking gently until just combined. The batter should be slightly lumpy; do not overmix.
3. Heat the vegetable oil in a deep pan or pot over medium-high heat until it reaches 180°C (350°F). You can test the oil by dropping a small amount of batter into it—if it sizzles and rises to the surface, the oil is ready.
4. Dip each piece of prepared vegetable into the batter, allowing excess to drip off, then carefully place it into the hot oil. Fry in batches to avoid overcrowding, cooking for about 2-3 minutes or until golden brown and crispy.
5. Remove the tempura from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining vegetables.
6. Serve the Yasai Tempura hot with soy sauce for dipping and garnish with grated daikon radish.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables used.
• Provides a source of dietary fiber, aiding in digestion.

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