- Stir together ingredients for dipping sauce in a small bowl and set aside.
- Add tempura mix to a mixing bowl and gradually whisk in cold water until batter is smooth.
- Add 1 inch of oil to a deep frying pan and heat over medium heat until oil is shimmering or until the temperature reaches 350-375ºF. Dip vegetables in batter, working in batches to not overcrowd the pan. Lower battered vegetables in oil and fry for 2 minutes on each side. Remove from oil with a slotted spoon and place on a plate lined with paper towel. Repeat with remaining vegetables. Tip: the beets will dye the batter, so save those for last.
- Serve vegetables hot with dipping sauce.
Tempura Root Vegetables
Yield
Serves 8
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
1 cup Kikkoman® Tempura Batter Mix, Extra Crispy
¾ cup ice cold water
1 cup peeled red beets, sliced into ¼-inch thick half moons
1 cup tri-color carrots, sliced on a bias ¼-inch thick
1 cup peeled sweet potato, sliced into ¼-inch thick half moons
1 cup yellow squash, sliced into ¼-inch thick half moons
Vegetable oil for frying
For Dipping Sauce
⅓ cup Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Rice Vinegar
1 tablespoon honey
1 teaspoon Kikkoman® Sesame Oil
1 teaspoon chopped green onion
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
