Tempura Vegetable Platter

How to Make Tempura Vegetable Platter

1. 1

   Step 1: Prep the vegetables

   Slice any firm vegetables (sweet potato, bell pepper) into 1/8–1/4-inch pieces or rounds so they cook evenly; leave thin items like green beans whole and trim mushroom stems. Pat everything thoroughly dry with paper towels — moisture prevents the batter from sticking and causes oil to splatter.

   For this step

   • 4 cupsMixed vegetables (sweet potato, bell pepper, green beans, shiitake mushrooms), sliced for frying
   
2. 2

   Step 2: Make the cold tempura batter

   Whisk the egg lightly in a bowl, then add the ice water and stir to combine. In a separate bowl, stir together the all-purpose flour and cornstarch; add the dry mix to the egg mixture and fold together briefly with chopsticks or a fork until just combined — small lumps are fine. Keep the batter cold (set the bowl over another bowl of ice if desired) and do not overmix; the cold, slightly lumpy batter yields the lightest crust.

   For this step

   • 1 cupAll-purpose flour
   • 1/3 cupCornstarch
   • 1 largeLarge egg
   • 3/4 cupIce water
   
3. 3

   Step 3: Heat oil and fry in batches

   Heat the vegetable oil in a deep pot or heavy skillet to 350°F (175°C) — a thermometer or a small drop of batter (it should sizzle and rise) will confirm temperature. Working in small batches, dip vegetables into the batter to coat, shake off excess, and carefully lower into the oil; fry until pale golden and crisp, about 2–3 minutes for most pieces (slightly longer for denser sweet potato). Transfer to a rack or paper towel and season lightly with kosher salt while still hot.

   For this step

   • 4 cupsVegetable oil (for deep frying)
4. 4

   Step 4: Make dipping sauce and serve

   Warm the soy sauce and mirin briefly in a small saucepan or microwave and taste; adjust with a pinch of sugar or a splash of water if the sauce is too salty. Arrange the tempura on a platter so it stays crisp (use a cooling rack if possible) and serve immediately with the dipping sauce on the side.

   For this step

   • 1/4 cupSoy sauce (for dipping)
   • 2 tablespoonsMirin (sweet rice wine) or sweet white wine
   • 1/2 teaspoonKosher salt
   

1. Slice any firm vegetables (sweet potato, bell pepper) into 1/8–1/4-inch pieces or rounds so they cook evenly; leave thin items like green beans whole and trim mushroom stems. Pat everything thoroughly dry with paper towels — moisture prevents the batter from sticking and causes oil to splatter.
2. Whisk the egg lightly in a bowl, then add the ice water and stir to combine. In a separate bowl, stir together the all-purpose flour and cornstarch; add the dry mix to the egg mixture and fold together briefly with chopsticks or a fork until just combined — small lumps are fine. Keep the batter cold (set the bowl over another bowl of ice if desired) and do not overmix; the cold, slightly lumpy batter yields the lightest crust.
3. Heat the vegetable oil in a deep pot or heavy skillet to 350°F (175°C) — a thermometer or a small drop of batter (it should sizzle and rise) will confirm temperature. Working in small batches, dip vegetables into the batter to coat, shake off excess, and carefully lower into the oil; fry until pale golden and crisp, about 2–3 minutes for most pieces (slightly longer for denser sweet potato). Transfer to a rack or paper towel and season lightly with kosher salt while still hot.
4. Warm the soy sauce and mirin briefly in a small saucepan or microwave and taste; adjust with a pinch of sugar or a splash of water if the sauce is too salty. Arrange the tempura on a platter so it stays crisp (use a cooling rack if possible) and serve immediately with the dipping sauce on the side.