Tempura Vegetables with Light Dipping Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A mix of crisp-fried seasonal vegetables coated in a light tempura batter, paired with a savory soy-based dipping sauce. This Japanese recipe, ready in about 35 minutes, pairs shrimp (optional), 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.

Ingredients

• 6 large, peeled and deveined shrimp (optional)
• 1 small, peeled and sliced into 1/4-inch rounds sweet potato
• 6 caps, stems removed shiitake mushrooms
• 12 whole, trimmed green beans
• 1 cup tempura flour
• 3/4 cup ice-cold water
• 1 large egg
• for deep frying, about 4 cups vegetable oil
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1/2 cup dashi stock
• 2 tbsp (optional for sauce) grated daikon
• 1 tsp (optional for sauce) grated ginger

Instructions

1. Step 1: In a medium saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 cup dashi stock. Bring to a simmer, then remove from heat and set aside for dipping sauce.
2. Step 2: In a bowl, whisk 1 large egg lightly, then add 3/4 cup ice-cold water. Slowly add 1 cup tempura flour, mixing gently with chopsticks or fork just until combined; batter should be lumpy and cold.
3. Step 3: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Dry 1 small peeled sweet potato sliced into 1/4-inch rounds, 6 shiitake mushroom caps, 12 trimmed green beans, and optional 6 large shrimp.
4. Step 4: Dip vegetables and shrimp individually into the tempura batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 2-3 minutes until crispy and light golden.
5. Step 5: Remove tempura with a slotted spoon and drain on paper towels. Serve hot with the warm soy-mirin-dashi dipping sauce, garnished with 2 tbsp grated daikon and 1 tsp grated ginger if using.