Looking for an easy dinnertime recipe? This restaurant-quality Japanese vegetable tempura takes just 30 minutes to make and is a great way to use up those leftover veggies–with a delicious twist!
While some people are testing the limits of how long they can go without in-person human contact, I’ve been sitting over here wondering how long I can survive while eating basically the same three things: veggie fried rice, instant noodles, and store-brand Raisin Bran Crunch. Now you might think that for a food blogger, I’d be a little more, well, inspired when it comes to kitchen routines. As it turns out, I’ve always had trouble finding motivation to cook proper meals when I’m flying solo, and even less so when every trek to the grocery store feels like an apocalyptic cross between Shaun of the Dead and Children of Men.
Thankfully, Wallflour Boy offered to pick up groceries for me last week, a fact that emboldened me to finally gird my chef loins and start cooking again.
At the very top of my cooking renaissance list was this recipe for Vegetable Tempura. Not only is it made with simple ingredients, but it also tastes every bit as great as the freshly-fried tempura that you can order at a Japanese restaurant! That’s because the tempura batter (which is made up of equal parts flour, number of eggs, and ice water–1 cup each) is incredibly light, yielding tempura with a perfectly crispy and almost airy texture, just the way tempura should be. I used sweet potatoes and broccoli, but note that you can tempura-ize pretty much any vegetable your hungry heart desires.
While you’re frying your vegetables, take 30 seconds to whip together a Vegan Dipping Sauce as well: soy sauce, mirin, maple syrup, rice vinegar, and sesame oil are all you’ll need.