Yasai Tempura, a vibrant and light Japanese dish, features an assortment of seasonal vegetables coated in a delicate, airy batter and fried to golden perfection. “Yasai” means vegetables in Japanese, and this tempura variation highlights the natural flavors and textures of ingredients like sweet potatoes, eggplants, shiitake mushrooms, and green beans, all encased in a crisp, lacy exterior. Tempura, a cooking technique introduced to Japan by Portuguese traders in the 16th century, has since become a beloved staple in Japanese cuisine, often served with a dipping sauce called tentsuyu, made from dashi, soy sauce, and mirin. Yasai Tempura is a fantastic vegetarian option that’s perfect as an appetizer, side dish, or even the star of a meal when paired with steamed rice and miso soup. The key to great tempura lies in the batter—kept cold and minimally mixed for a light, crisp coating—and frying at the right temperature. In this recipe, we’ll walk you through creating authentic Yasai Tempura at home, with tips to achieve that restaurant-quality crunch.
Below is a detailed, step-by-step guide to help you master this Japanese classic.
Ingredients (Serves 4-6)
For the Vegetables:
- 1 small sweet potato, peeled and sliced into ¼-inch rounds
- 1 small Japanese eggplant, sliced into ¼-inch rounds or half-moons
- 6-8 shiitake mushrooms, stems removed
- 8-10 green beans, ends trimmed
- 1 small zucchini, sliced into ¼-inch rounds
- 1 small lotus root, peeled and sliced into ⅛-inch rounds (soak in water with a splash of vinegar to prevent browning)
- 1 red bell pepper, cut into strips
- 1 small carrot, sliced into thin sticks or rounds
For the Tempura Batter:
- 1 cup all-purpose flour (or tempura flour, if available)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder (optional, for extra crispiness)
- 1 cup ice-cold sparkling water (or ice-cold water)
- 1 egg yolk (optional, for a richer batter)
- Ice cubes (to keep the batter cold)
For Frying:
- 2-3 cups neutral oil (e.g., vegetable, canola, or grapeseed oil) for deep frying
For the Tentsuyu Dipping Sauce:
- ¾ cup dashi (Japanese fish stock, or use kombu dashi for vegetarian)
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 1 teaspoon sugar
- Grated daikon radish (optional, for serving)
For Serving:
- Sea salt or matcha salt (optional, for sprinkling)
- Lemon wedges (optional)
Equipment:
- Deep frying pan or pot
- Thermometer (for oil temperature)
- Slotted spoon or spider strainer
- Wire rack or paper towels (for draining)
- Mixing bowl (preferably metal, to keep batter cold)
- Chopsticks or whisk
- Small saucepan (for tentsuyu)
Step-by-Step Recipe
Step 1: Prepare the Vegetables
The beauty of Yasai Tempura lies in its variety of vegetables, each bringing a unique texture and flavor. Preparing them properly ensures even cooking and a beautiful presentation.
- Wash and Cut: Rinse all vegetables under cold water. Peel the sweet potato and lotus root, then slice all vegetables into uniform pieces—about ¼-inch thick for most, or into strips for bell peppers and carrots. Aim for bite-sized pieces that cook quickly and evenly.
- Soak Lotus Root: After slicing the lotus root, soak it in a bowl of water with a splash of vinegar for 10 minutes to prevent discoloration. Drain and pat dry before frying.
- Dry Thoroughly: Pat all vegetables dry with a clean kitchen towel or paper towels. Excess moisture can cause the batter to slide off and the oil to splatter, so this step is crucial.
- Organize: Arrange the vegetables on a tray or plate, grouping them by type. This makes the frying process smoother, as different vegetables may have slightly different cooking times.
Pro Tip: Choose seasonal vegetables for the freshest flavor. In spring, try asparagus or fava beans; in fall, swap in kabocha squash or mushrooms like maitake.
Step 2: Make the Tentsuyu Dipping Sauce
Tentsuyu is a light, savory dipping sauce that complements the crisp tempura without overpowering the vegetables’ natural flavors.
- Combine Ingredients: In a small saucepan, mix ¾ cup dashi, 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake (if using), and 1 teaspoon sugar.
- Simmer: Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 1-2 minutes, then remove from heat.
- Cool and Serve: Let the sauce cool to room temperature. Serve in small bowls alongside the tempura, with grated daikon on the side if desired (mix a small amount into the sauce for a refreshing kick).
Pro Tip: For a vegetarian version, use kombu dashi (made by soaking kombu in water) instead of traditional dashi, which includes bonito flakes.
Step 3: Prepare the Tempura Batter
The batter is the heart of great tempura—light, crisp, and slightly lacy. The key is to keep it cold and avoid overmixing to maintain its airy texture.
- Chill Everything: Place a mixing bowl, flour, and sparkling water in the fridge for 15 minutes to chill. Add ice cubes to the sparkling water to keep it extra cold.
- Mix Dry Ingredients: In the chilled bowl, sift together 1 cup all-purpose flour, 1 tablespoon cornstarch, and 1 teaspoon baking powder (if using). The cornstarch and baking powder help create a crispier coating.
- Combine Wet and Dry: Just before frying, whisk 1 egg yolk (if using) into 1 cup ice-cold sparkling water. Pour this into the dry ingredients. Using chopsticks or a whisk, mix gently for 5-10 seconds—don’t overmix! The batter should be lumpy with some flour streaks remaining. Overmixing creates a dense, heavy coating.
- Keep Cold: Place the batter bowl over a larger bowl filled with ice to keep it cold while frying. A cold batter ensures a light, crisp texture by preventing gluten development.
Pro Tip: If the batter warms up during frying, add an ice cube to the mixture to cool it down. Sparkling water adds extra airiness, but plain ice water works too.
Step 4: Heat the Oil
Frying at the right temperature is critical for achieving crisp, non-greasy tempura. Too low, and the batter absorbs oil; too high, and it burns before the vegetables cook through.
- Heat the Oil: In a deep frying pan or pot, heat 2-3 cups of neutral oil to 340°F (170°C) for vegetables. Use a thermometer to monitor the temperature, as maintaining consistency is key.
- Test the Oil: Drop a small bit of batter into the oil. If it sinks slightly, then floats with small bubbles, the oil is ready. If it sinks and stays at the bottom, it’s too cold; if it browns immediately, it’s too hot.
- Maintain Temperature: Fry in small batches to avoid overcrowding, which lowers the oil temperature. Adjust the heat as needed to keep the oil around 340°F.
Pro Tip: Use a pot with high sides to minimize splatter, and never fill it more than halfway with oil for safety.
Step 5: Fry the Vegetables
Frying tempura is an art—quick, precise, and done in small batches to ensure each piece is perfectly crisp.
- Dip and Fry: Working with a few pieces at a time, lightly dip a vegetable piece into the batter, letting excess drip off. Gently slide it into the hot oil, holding it for a second to prevent sticking to the bottom. Fry 3-4 pieces at a time to avoid overcrowding.
- Monitor Cooking Time: Fry for 1-2 minutes per side, turning once, until the batter is light golden and crisp. Different vegetables may vary slightly:
- Sweet potato, lotus root, carrot: 2-3 minutes (until tender but crisp).
- Eggplant, zucchini, bell pepper: 1-2 minutes (they cook faster).
- Shiitake mushrooms, green beans: 1-1.5 minutes (they’re delicate).
- Remove and Drain: Use a slotted spoon or spider strainer to remove the tempura from the oil. Place on a wire rack or paper towels to drain excess oil. Skim any batter bits from the oil between batches to keep it clean.
- Repeat: Continue frying in batches, ensuring the oil returns to 340°F before adding the next batch. Keep the batter cold by stirring in an ice cube if needed.
Pro Tip: For extra crispiness, double-fry sturdier vegetables like sweet potato or lotus root: fry at 320°F for 1 minute, rest for 1 minute, then fry again at 350°F for 30 seconds.
Step 6: Serve the Yasai Tempura
Tempura is best enjoyed hot and fresh, straight from the fryer, to savor its crisp texture and delicate flavors.
- Arrange the Tempura: Place the fried vegetables on a serving platter or individual plates. For a traditional touch, serve on a bamboo mat or in a woven basket lined with parchment paper to absorb any residual oil.
- Season Lightly: Sprinkle with a pinch of sea salt or matcha salt for a subtle flavor boost. Alternatively, serve with lemon wedges for a bright, zesty contrast.
- Serve with Tentsuyu: Pour the tentsuyu dipping sauce into small bowls and serve alongside the tempura. Add a small dollop of grated daikon to the sauce for a refreshing, palate-cleansing effect.
- Pairing Suggestions: Serve with steamed rice and miso soup for a complete meal, or as an appetizer before a sushi or noodle dish. Pair with green tea, sake, or a crisp white wine to complement the flavors.
Pro Tip: Serve immediately to maintain crispiness—tempura can soften if left sitting too long. If needed, keep fried pieces warm in a 200°F oven for a few minutes while finishing the batch.
Serving Suggestions
Yasai Tempura is versatile and shines in many settings, from a casual weeknight dinner to a Japanese-themed dinner party. For a full meal, pair it with a light seaweed salad, pickled vegetables, or a bowl of udon noodles in broth. It’s also a fantastic addition to a bento box, though it’s best eaten fresh rather than reheated. Tempura is traditionally enjoyed with chopsticks, dipping lightly into the tentsuyu sauce to enhance, not overpower, the vegetables’ natural flavors.
Tips for Success
- Keep Everything Cold: From the batter to the water, cold temperatures are key to a light, crisp coating. Warm batter leads to a dense, greasy result.
- Don’t Overmix: Lumps in the batter are your friend—they create the signature lacy texture of tempura. Overmixing activates gluten, making the coating heavy.
- Choose the Right Oil: A neutral oil with a high smoke point (like canola or grapeseed) ensures clean frying without imparting unwanted flavors.
- Experiment with Vegetables: Try seasonal options like kabocha squash, okra, or shishito peppers to add variety and keep the dish exciting.
Why Yasai Tempura?
Yasai Tempura is a celebration of simplicity and seasonality, transforming humble vegetables into a crispy, flavorful delight. Its light batter lets the natural sweetness and texture of the vegetables shine, while the tentsuyu dipping sauce adds a savory, umami depth. Whether you’re a tempura novice or a seasoned home cook, this dish offers a satisfying balance of technique and taste that’s sure to impress.
So, gather your freshest vegetables, chill that batter, and fry up a batch of Yasai Tempura that’s as beautiful as it is delicious.
