Jeff Tunks' Tempura Vegetables Recipe

Jeff Tunks' Tempura Vegetables Recipe
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

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.

Ingredients

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)

Directions

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.

Tempura Shopping Tip

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Tempura Cooking Tip

Oil and water do not mix – make sure the food being fried is dry before going into the oil.