Vegetable tempura with Japanese dipping sauce

Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce
By Silvana Franco
Vegetable tempura with Japanese dipping sauce
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the dipping sauce

  • 120 ml dashi, (Japanese fish stock)
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 2 tbsp grated mooli (white radish), or 1 tsp grated ginger

For the tempura

  • 1 aubergine, sliced into thick discs
  • 1 sweet potatoes, peeled and sliced into thin discs
  • 1 small handful shiitake mushroom
  • 1 free range egg yolk
  • 250 ml iced water
  • 125 g plain flour, plus extra for dusting
  • 1/2 tsp bicarbonate of soda
  • vegetable oil, for deep frying


1. For the dipping sauce: place the dashi, mirin and soy sauce into a saucepan and bring to the boil. Take off the heat immediately, leave to cool, then stir in the grated mooli or ginger. Set aside.

2. For the tempura: whisk the egg in a bowl, then whisk in the ice cold water. Add the flour and beat lightly to make a lumpy batter.

3. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds.

4. Dust the vegetables and mushrooms in flour, then dip into the tempura batter. Fry, in small batches, for 2-3 minutes, or until crisp and lightly golden. Remove with a slotted spoon and drain on kitchen paper.

5. Serve the vegetable tempura alongside a small bowl of the dipping sauce.

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