Dipping Sauce For Tempura Vegetables Recipes

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DIPPING SAUCE FOR TEMPURA VEGETABLES



Dipping Sauce for Tempura Vegetables image

This dipping sauce hits so many flavor notes-salty, sweet, sour, umami. It's the perfect accompaniment to termpura vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/2 cup

Number Of Ingredients 7

1 one-ounce piece ginger root
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
2 tablespoons mirin
1 tablespoon thinly sliced scallion
1 teaspoon freshly squeezed lemon juice
2 tablespoons rice-wine vinegar

Steps:

  • Using a ginger grater or the fine side of a box grater, grate ginger root. Fold a 12-inch square of cheesecloth into quarters. Place the grated ginger in corner of cheesecloth. Working over a medium bowl, tightly wring the ginger in order to extract the juice. Discard the cheesecloth and the remaining root.
  • Add the soy sauce, fish sauce, 3 tablespoons water, mirin, scallion, lemon juice, and vinegar to the ginger juice. Whisk to combine. Dipping sauce can be refrigerated in an airtight container up to 1 week.

TEMPURA VEGETABLES WITH SOY SAUCE



Tempura Vegetables with Soy Sauce image

Provided by Danny Boome

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1 cup club soda, chilled
Vegetable oil
1 red pepper, cut into large chunks
Large handful green beans, trimmed
1 medium zucchini, sliced on a bias
1/2 cup soy sauce, for dipping

Steps:

  • Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.

VEGETABLE TEMPURA



Vegetable Tempura image

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

Provided by Jamie Oliver

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Steps:

  • Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
  • Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
  • Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
  • Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.

Provided by CRIMSON667

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 4

1 cup water
1 tablespoon dashi granules
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

Steps:

  • In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.3 g, Fiber 0.1 g, Protein 0.6 g, Sodium 452.8 mg, Sugar 4.8 g

VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE



Vegetable tempura with soy & dipping sauce image

These crisp Japanese-style treats are great for nibbles or a veggie main course.

Provided by Good Food team

Categories     Dinner, Snack, Starter, Vegetable

Time 25m

Number Of Ingredients 7

100g (approx) each of a mix of firm vegetables, cut into bite-size pieces, such as aubergine, broccoli, courgette, mushrooms, red pepper and sweet potatoes
tempura batter (see below)
groundnut or sunflower oil, for deep frying
3 tbsp soy sauce
3 tbsp dry sherry
1 tbsp sugar
1 lemon, zest only

Steps:

  • Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
  • When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
  • Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.

Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium

VEGETABLE TEMPURA



Vegetable Tempura image

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories     Appetizers and Snacks     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

VEGETABLE TEMPURA WITH TOFU CHILI DIPPING SAUCE



Vegetable Tempura With Tofu Chili Dipping Sauce image

I love tempura in any fashion! Not listed in the ingredients here but is one of my favorites is sweet potatoes (or yams). The tempura flour can be found in the Asian section of most big grocery chains. I have found that the ice cubes is absolutely necessary. If you don't use it, I guarantee that the results will not be as expected!

Provided by Witch Doctor

Categories     Soy/Tofu

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 egg
2 cups tempura flour
2 cups water
ice cube
1 piece bok choy
1 large carrot
1 medium zucchini
1 quart canola oil
1/2 lb soft tofu
1/2 tablespoon sambal oelek
1 egg yolk
salt and pepper

Steps:

  • Cut vegetables into finger-size pieces, the carrot pieces need to be a little bit thinner (because carrots take longer to cook).
  • Mix tempura flour, with egg and water, add a small amount of ice.
  • Heat up the frying oil. To check temperature drip a little bit of batter into the oil, if the batter sinks and then slowly float up and gets a nice golden brown crispy texture, it's ready to go.
  • Dip vegetable pieces in tempura mixture then place in oil. Vegetables are done when they are a golden brown color and have a crispy texture; will cook about 2 to 3 minutes, carrots may take a little longer than other vegetables.
  • Remove vegetables from oil with slotted spoon and place on paper towels to cool.
  • For the Tofu chili dipping sauce:.
  • Put tofu, egg yolk and sambal oalek in a blender. Start blender and slowly add oil in a steady stream. If you find the sauce too thick, add some water. Salt and pepper to taste.

Nutrition Facts : Calories 2008.1, Fat 222.5, SaturatedFat 16.6, Cholesterol 100.1, Sodium 45.8, Carbohydrate 4.7, Fiber 1.2, Sugar 2.2, Protein 6.7

TEMPURA DIPPING SAUCE



Tempura Dipping Sauce image

Has a milder flavor, not too sweet or too much soy. Serve with tempura shrimp or vegetables or vegetable pancakes as a dipping sauce.

Provided by PalatablePastime

Categories     Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 3

1 cup dashi or 1 teaspoon instant dashi stock (plus 1 cup water plus)
1 1/4 teaspoons mirin
1 1/4 teaspoons light soy sauce

Steps:

  • Mix (make sure instant dashi is thoroughly dissolved if using).
  • Serve with food; store unused sauce in refrigerator.

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