Tempura Vegetable Medley with Dipping Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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, airy tempura batter coats a colorful assortment of vegetables, fried until crisp and served with a savory soy-ginger dipping sauce. This Japanese-inspired sushi 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 320 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 320 cal/serving

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Ingredients

1 medium, cut into thin sticks carrot
1 medium, thinly sliced into rounds sweet potato
6 whole, stems removed shiitake mushrooms
12 pieces, trimmed green beans
1 cup ice cold water
3/4 cup all-purpose flour
1/4 cup cornstarch
1 large, beaten egg
3 cups for frying vegetable oil
1/4 cup soy sauce
2 tbsp mirin
1 tsp grated fresh ginger
1/2 cup dashi stock

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Instructions

Step 1: Prepare dipping sauce by combining 1/4 cup soy sauce, 2 tbsp mirin, 1 tsp freshly grated ginger, and 1/2 cup dashi stock in a small saucepan. Bring to a simmer over medium heat, then remove from heat and set aside.
Step 2: In a large mixing bowl, whisk 1 large beaten egg with 1 cup ice cold water until frothy.
Step 3: Gently fold in 3/4 cup all-purpose flour and 1/4 cup cornstarch just until combined; batter should be lumpy and cold to touch.
Step 4: Heat 3 cups vegetable oil in a deep pot or fryer to 350°F (175°C).
Step 5: Dip prepared vegetables — 1 medium carrot cut into thin sticks, 1 medium sweet potato sliced into thin rounds, 6 whole shiitake mushrooms, and 12 trimmed green beans — into the batter one at a time, allowing excess to drip off.
Step 6: Carefully add battered vegetables to hot oil in batches, frying for 2-3 minutes until pale golden and crisp. Remove with a slotted spoon and drain on paper towels.
Step 7: Serve the tempura vegetables immediately with the warm soy-ginger dipping sauce.