Culinary Institute of America Recipe
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Vegetable Tempura 2

Vegetable Tempura recipe by the CIA - F




Makes 5 Servings

  • 1 cup vegetable oil
  • 1/2 cup peanut oil
  • 1/2 cup sesame oil

Tempura Batter

  • 2 eggs, beaten
  • 1 cup water
  • 1/2 cup ice, crushed
  • 1 1/2 cups all-purpose flour, plus more as needed
  • 1 red bell pepper, seeded and cut into 1/4-inch strips
  • 10 medium shiitake mushrooms, stems removed
  • 20 green beans
  • 20 small broccoli florets
  • 1 small sweet potato, cut into 1/4-inch-thick slices
  • 1 medium onion, cut into 1/4-inch-thick slices

Dipping Sauce

Makes 1 3/4 cups sauce

  • 1 cup light soy sauce
  • 1/2 cup mirin
  • 2 tsp toasted sesame oil
  • 1/4 cup peeled, finely grated daikon radish
  • 1 tbsp peeled, grated ginger



  1. Combine the vegetable, peanut, and sesame oils in a deep pot or fryer and heat until it registers 350°F on a deep-fry thermometer.
  2. Meanwhile, make the tempura batter. Combine the eggs, water, ice, and flour and mix gently. Do not overmix.
  3. Lightly dredge the vegetables in flour, dip in the batter, and then immediately deep fry until crispy and white or light golden brown. Work in batches if necessary, frying a single variety of vegetable at a time.
  4. Transfer the tempura to paper towels to drain. Serve immediately with the dipping sauce.

Dipping Sauce

  1. Combine all of the ingredients in a small saucepan and warm slightly over low heat. Serve immediately, or cool and refrigerate for later use.

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