Authentic Vegetable Tempura with Dipping Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate Japanese dish where fresh vegetables are lightly fried in a crisp batter, honoring Kyoto's tradition of showcasing seasonal produce with minimal ingredients. This Asian recipe (vegetarian), ready in about 32 minutes, pairs assorted vegetables, all-purpose flour, ice-cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 2 Japanese cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sift 1/2 cup all-purpose flour into a bowl. Add 1/4 tsp salt and 1/4 tsp baking powder, then whisk in 1/2 cup ice-cold water until just combined—do not overmix to keep batter light.
  2. Step 2: Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C) over medium-high. While oil heats, slice vegetables into uniform 1/4-inch pieces for even frying.
  3. Step 3: Dip vegetables into batter, coating lightly but evenly. Gently lower into hot oil, frying 2-3 minutes per batch until golden brown and crispy, turning once for even cooking.
  4. Step 4: Drain fried tempura on paper towels for 1 minute, then serve immediately with 1/2 cup dipping sauce (tonjiru) on the side. The tempura should be crisp and airy, with vegetables retaining their fresh, sweet flavor.

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