🍠 Vegetable Tempura

Name: Vegetable Tempura
Total time: 35 min
Yield: 2
Cuisine: Japan · nationwide
Ingredients: 150 g kabocha pumpkin, sliced 5 mm thick; 1 small eggplant, cut into fans or slices; 1 small sweet potato, sliced 5 mm thick; 100 g tempura flour (or 90 g flour + 1 egg); 160 ml ice-cold water; Oil for deep-frying; Flaky salt to serve

Origin: Japan · nationwide

292kcal

per serving · 150 g

195kcal

per 100 g

4 gProtein3 g / 100 g

15 gFat10 g / 100 g

36 gCarbs24 g / 100 g

Vegetable tempura is slices of kabocha pumpkin, eggplant and sweet potato dipped in a thin, cold batter and deep-fried until lacy and crisp. The coating stays light while the vegetables turn tender and sweet inside. It is served hot, often as a side or starter, with a little salt or a light dipping sauce.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not veganbecause of: tempura batter

Contains glutenbecause of: tempura batter

Not keto24 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

pumpkineggplantsweet potatotempura batter

Recipe

2 servings35 min

Ingredients

150 g kabocha pumpkin, sliced 5 mm thick
1 small eggplant, cut into fans or slices
1 small sweet potato, sliced 5 mm thick
100 g tempura flour (or 90 g flour + 1 egg)
160 ml ice-cold water
Oil for deep-frying
Flaky salt to serve

Method

Pat all vegetables dry; dense pieces like sweet potato and pumpkin should be no thicker than 5 mm.
Mix flour (and egg) with ice-cold water in a few strokes, leaving lumps.
Heat oil to 170 °C. Dip the vegetables in batter and fry in small batches: sweet potato and pumpkin 3–4 minutes, eggplant about 2 minutes.
Drain on a rack and season with a pinch of salt.
Serve immediately while crisp.

How to make it lighter

Slice vegetables thinly and evenly — they cook faster and spend less time in oil.
Keep the oil hot and drain on a rack; soggy tempura holds more fat, and 1 tbsp oil ≈ 120 kcal.
Serve a smaller portion of tempura next to a large plate of raw or steamed vegetables.

History

Tempura grew into a popular street food in Edo-period Japan, and vegetable tempura (shojin-age in its Buddhist temple form) has long been part of the repertoire. Pumpkin, eggplant and sweet potato are among the most common vegetable pieces today.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →