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Jeff Tunks' Tempura Vegetables Recipe


In honor of National Tempura Day on Friday, January 7th, acclaimed Chef Jeff Tunks from TenPenh Restaurant in Washington, D.C. offers up a simple recipe for Tempura Vegetables.


For the tempura vegetables:

  • 1 gallon oil, peanut, grapeseed, or blended olive oil
  • 1 red bell pepper
  • 1 bunch broccoli
  • 1 bunch cauliflower
  • 1 portobello mushroom
  • 1 green squash
  • 1 yellow squash
  • 1 carrot
  • 1 sweet pea
  • 3 cups tempura flour
  • 1 can ice-cold beer
  • Salt

For the dipping sauce:

  • 1 cup soy sauce
  • 1/4 cup lime juice
  • 1/2 cup Mirin (sweetened rice vinegar)


For the tempura vegetables:

While oil is heating to 350 degrees, cut and divide vegetables into fours. Mix tempura flour with beer (batter may be a little bit lumpy.)  Drop one portion of the vegetables in the batter, covering each vegetable and dip in the oil one at a time. Fry until golden brown, then drain on paper towels and repeat with remaining vegetables. Season fried vegetables with salt.

For the dipping sauce:

Combine all the ingredients together and pour into 4 ramekins or small bowls for dipping.