Shojin Ryori Vegetable Tempura
A traditional Buddhist vegan dish featuring seasonal vegetables coated in a light, egg-free crispy batter.
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Ingredients
- 1 medium Sweet potato (Satsumaimo), sliced into rounds
- 8 pieces Shiitake mushrooms, stems removed
- 150 grams Kabocha squash, sliced into thin wedges
- 100 grams Lotus root (Renkon), peeled and sliced
- 8 pieces Shishito peppers
- 1 cup All-purpose flour
- 2 tablespoons Potato starch (Katakuriko)
- 1 cup Ice-cold sparkling water
- 3 cups Vegetable oil for frying
- 1/2 cup Vegan Dashi (Kombu based)
- 2 tablespoons Soy sauce
- 1/4 cup Grated Daikon radish(optional)
Instructions
- 1
Prepare the vegetables by washing and drying them thoroughly to ensure the batter adheres properly.
- 2
Whisk together the vegan dashi and soy sauce in a small pot, bring to a simmer, then set aside for the dipping sauce.
- 3
In a large bowl, lightly mix the flour and potato starch. Do not sift, as small lumps are acceptable.
- 4
Pour the ice-cold sparkling water into the flour mixture and stir very briefly with chopsticks; do not overmix or the batter will become chewy.
- 5
Heat the vegetable oil in a deep pan to 170°C (340°F).
- 6
Dust each vegetable lightly with a little extra flour before dipping into the cold batter.
- 7
Fry the vegetables in small batches for 2-3 minutes until the coating is pale gold and crisp.
- 8
Drain the tempura on a wire rack or paper towels and serve immediately with the warm dipping sauce and grated daikon.
Nutrition per Serving
320
Calories
5g
Protein
42g
Carbs
14g
Fat
6g
Fiber
5g
Sugar
480mg
Sodium
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