master-cooks | What Are The Best Vegetables For Making Tempura?

When selecting vegetables for making tempura, it's essential to choose those that maintain their texture and flavor during the frying process. Classic choices include sweet potatoes, which offer a delightful sweetness and a firm texture that contrasts beautifully with the crispy batter. Zucchini is another popular option, known for its mild flavor and soft interior that cooks quickly. Bell peppers, particularly red or yellow ones, bring a splash of color and a slight sweetness, enhancing the visual and taste appeal of the dish. Eggplant is favored for its creamy texture when cooked, providing a rich, savory experience. Mushrooms, such as shiitake or button varieties, offer an earthy depth that complements the light, airy batter. Asparagus is ideal for its tender yet firm stalks, which remain crisp and flavorful. Carrots, when sliced thinly, bring a subtle sweetness and a satisfying crunch. Broccoli florets are also excellent, adding a mild, slightly bitter taste that balances the other ingredients. The key to great tempura is ensuring that all vegetables are sliced evenly to ensure consistent cooking and that they are fresh, as this will enhance both the flavor and texture of the final dish.

The history of veggie tempura

Food historians largely concur that the technique of frying foods in hot oil was brought to Japan by Portuguese traders in the 16th century. During Lent and other fasting periods observed by the Catholic Church, the Portuguese would transform vegetables into small fish-like shapes and deep fry them in a light batter as a meat alternative. When trade began between the two countries in the mid-1500s, the Japanese adopted this deep-frying method from the Portuguese and developed it into what we now know as tempura.

The Japanese refined deep frying into a true culinary art, featuring finely sliced vegetables and shiso leaves that appear almost suspended in time. Bursting with flavor and visual appeal, low-moisture vegetables, along with proteins like shrimp and tofu, are enveloped in a light batter made from flour, egg, and cold water (or even club soda for an extra crispy texture), then fried to perfection and served with a rich dipping sauce called tentsuyu, crafted from dashi, mirin, and soy sauce. Even centuries later, it remains one of the most delightful ways to enjoy vegetables!

What Are The Best Vegetables For Making Tempura?

The history of veggie tempura

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