Vegetable Tempura with Miso-Mustard SaucedownloadEmail This Post

Vegetable Tempura with Miso-Mustard Sauce

Prep: 15 minutes
Cook: 16 minutes • Serves: 12

Tempura Vegetables

1quart vegetable oil
1cup all-purpose flour
1cup cornstarch
1large Eggland’s Best Egg
1-1/2cups ice cold club soda
1/2teaspoon teaspoon salt
8cups vegetables such as carrots (cut into 1/2-inch x 3-inch pieces), cauliflower florets, fresh green beans, mini sweet peppers (halved lengthwise), radishes (halved lengthwise)

Miso-Mustard Sauce

1/2cup white miso paste
2tablespoons mirin
2tablespoons water
1-1/2tablespoon Dijon mustard
1-1/2tablespoons honey
1tablespoon granulated sugar
2teaspoons rice vinegar

1. Prepare Tempura Vegetables: Attach deep fry thermometer to large saucepot; add oil and heat to 350° over medium heat.

2. Prepare Miso-Mustard Sauce: In small bowl, whisk all ingredients. Makes about 1 cup.

3. In medium bowl, whisk flour and cornstarch. In large bowl, whisk egg; whisk in club soda and salt. Gently whisk flour mixture into egg mixture just until combined, leaving some lumps remaining.

4. In batches, add vegetables to batter; with slotted spoon, transfer to hot oil and fry 2 minutes or until crispy. With slotted spoon, transfer to paper towel-lined cookie sheet. Makes about 8 cups.

5. Serve Vegetable Tempura with Miso-Mustard Sauce.

Approximate nutritional values per serving:
252 Calories, 13 g Fat (2g Saturated), 16mg Cholesterol,
501mg Sodium, 31g Carbohydrates, 2g Fiber, 4g Protein