Photo: Andrew Ridley
Vegetable tempura
13 ingredients
Serves 4
openrecipes
A simple tempura recipe, experiment with your favourite veg, makes a veg great disguise for fussy eating children
Estimated Nutrition (whole recipe, rough)
608
Calories
27g
Protein
7g
Fat
108g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Oyster Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium courgette
- 4 baby aubergines
- 150g plain flour
- 1 tbsp cornflour
- 1 egg
- 100g rapeseed sunflower oil
- 8 shiitake mushroom or 100g oyster mushrooms
- 4 tbsp mooli wiped clean, finely grated
- 3cm piece ginger , peeled and finely grated
- 240ml dashi
- 60ml marin
- 60ml soy sauce
- 5g katsuo flakes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes