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Vegetable Tempura with Ginger Ponzu Sauce

Crispy and crunchy vegetable tempura paired with a zesty ginger ponzu sauce, perfect for a delightful twist on your veggie game.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Vegetable Tempura
  • Assorted seasonal vegetables Assorted seasonal vegetables (e.g., bell peppers, zucchini, carrots, broccoli) Cut into bite-sized pieces.
  • 1 cup all-purpose flour
  • 1 cup ice-cold water Key for crispy texture.
  • Vegetable oil for frying Heat over medium-high.
  • Salt to taste
For the Ginger Ponzu Sauce
  • 1/4 cup soy sauce
  • 1/4 cup citrus juice (e.g., lemon or lime)
  • 1 tablespoon rice vinegar
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon mirin (optional)
  • Chopped green onions for garnish

Method
 

Preparation
  1. Prepare the vegetables by cutting them into bite-sized pieces.
  2. In a mixing bowl, combine the flour and ice-cold water, mixing until just combined; the batter should be lumpy.
Cooking
  1. Heat vegetable oil in a deep pan or fryer over medium-high heat.
  2. Dip the vegetable pieces into the batter and carefully place them in the hot oil.
  3. Fry until golden brown, about 3-5 minutes.
  4. Remove the tempura from the oil and place on paper towels to drain excess oil.
Making the Sauce
  1. For the Ginger Ponzu Sauce, mix together soy sauce, citrus juice, rice vinegar, grated ginger, and mirin in a small bowl.
Serving
  1. Serve the tempura hot with the Ginger Ponzu Sauce for dipping.

Notes

If you have leftovers, keep them in an airtight container in the fridge for up to two days, and reheat in an oven at 375°F to regain crispiness. Freezing isn’t ideal.