Tempura Vegetable Fritters with Dipping Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Light and airy tempura batter crisps up fresh seasonal vegetables, served alongside a savory soy-based dipping sauce for a classic Japanese snack. This Japanese recipe, ready in about 35 minutes, pairs carrot, sweet potato, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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: 15 min Serves 4 Japanese cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 medium, peeled and cut into thin sticks carrot
1 small, peeled and sliced into 1/4-inch rounds sweet potato
6 caps, stems removed shiitake mushrooms
1 cup all-purpose flour
3/4 cup ice-cold water
1 large egg
3 cups for frying vegetable oil
1/4 cup soy sauce
2 tbsp mirin
1/4 cup dashi stock
2 tbsp for dipping sauce grated daikon

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: Prepare the dipping sauce by combining 1/4 cup soy sauce, 2 tbsp mirin, and 1/4 cup dashi stock in a small bowl; stir in 2 tbsp grated daikon and set aside.
Step 2: In a medium bowl, lightly beat 1 large egg, then whisk in 3/4 cup ice-cold water.
Step 3: Add 1 cup all-purpose flour to the egg mixture and gently mix just until combined; batter should be lumpy and cold.
Step 4: Heat 3 cups vegetable oil in a deep pan to 350°F (175°C) for frying.
Step 5: Dip prepared vegetables — 1 medium carrot sticks, 1 small sweet potato rounds, and 6 shiitake mushroom caps — into the batter, letting excess drip off.
Step 6: Fry vegetables in batches for 2-3 minutes, turning occasionally until golden and crisp; drain on paper towels.
Step 7: Serve hot with the prepared dipping sauce on the side.