Vegetable Tempura from Benihana features a colorful assortment of fresh vegetables, including broccoli, sweet potatoes, and zucchini, lightly battered and fried to a golden crisp, delivering a delightful contrast of crunchy exterior and tender, vibrant interiors.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Slotted spoon
- Wire rack or paper towels
- Chef’s knife
- Cutting board
- Measuring cups
- Vegetable peeler
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold sparkling water
- 1 large egg
- 1 cup broccoli florets
- 1 small sweet potato
- 1 small zucchini
- Vegetable oil for frying
When selecting vegetables for your tempura, choose fresh, firm broccoli florets, sweet potatoes, and zucchini to ensure they hold their texture after frying. Use cold sparkling water in the batter to create a light and crispy coating that clings well to the vegetables. Make sure the vegetable oil is heated to the right temperature, around 350degF (175degC), to avoid greasy tempura and achieve a golden crisp. You can customize your vegetable choices depending on what's available, but keep similar textures to maintain consistency in cooking times. Your Vegetable Tempura from the Benihana copycat menu will be flavorful and satisfying with these key ingredient tips.
Instructions
- Wash and dry all vegetables.
- Peel the sweet potato and slice into thin rounds.
- Slice zucchini into thin rounds.
- Cut broccoli into bite-sized florets.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- In a mixing bowl, whisk together flour, cornstarch, baking powder, and salt.
- In another bowl, lightly beat the egg.
- Add cold sparkling water to the beaten egg and mix gently.
- Pour the egg-water mixture into the dry ingredients and whisk briefly until just combined (do not overmix; some lumps are fine).
- Dust vegetable pieces lightly with flour, shaking off excess.
- Dip each vegetable piece into the tempura batter, coating evenly.
- Carefully lower battered vegetables into the hot oil using tongs or a slotted spoon.
- Fry in batches, avoiding overcrowding, until golden and crisp (about 2-3 minutes).
- Remove vegetables using a slotted spoon and drain on a wire rack or paper towels.
- Serve immediately.
Substitution
Vegetable Tempura from Benihana copycat menu showcases a vibrant medley of broccoli, sweet potatoes, and zucchini, dipped in a light, crispy batter made from all-purpose flour, cornstarch, and cold sparkling water. If you don't have sparkling water, substitute with ice-cold water mixed with a pinch of baking soda to maintain batter lightness. When frying, maintain the oil temperature between 350degF to 375degF to ensure a crisp exterior without soaking up excess oil. Use a slotted spoon or wire rack to drain excess oil, preserving the tempura's delicate texture. Your choice of vegetables can be varied based on availability, but ensure they are cut evenly for uniform cooking.
Tips
Ensure your vegetables are completely dry before battering to help the batter adhere better and prevent oil splatters. Keep the sparkling water and batter cold, as this creates a lighter, crispier texture during frying. Use a thermometer to maintain the oil temperature consistently at 350degF (175degC) to avoid greasy or undercooked tempura. Your fried vegetables should be drained on a wire rack instead of paper towels to maintain crispness longer.
Nutritions
Vegetable Tempura from Benihana provides a moderate amount of calories primarily from the frying oil and batter, while offering essential nutrients from fresh broccoli, sweet potatoes, and zucchini. Broccoli delivers fiber, vitamin C, and potassium, while sweet potatoes provide beta-carotene, vitamin A, and complex carbohydrates. The batter contains simple carbohydrates and some protein from the egg, with fat content influenced by the amount of vegetable oil absorbed during frying. Your choice to enjoy this dish allows you to balance indulgence with vegetable intake, contributing to your overall nutrient diversity.
Storage
Store leftover vegetable tempura in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep the container refrigerated and consume within 1-2 days for optimal freshness. When reheating, use an oven or air fryer at 350degF (175degC) to restore crunch without making your tempura soggy.
Variation or Alternatives
You can substitute sparkling water with ice-cold club soda or beer to achieve a lighter, airier tempura batter. Consider incorporating other vegetables like asparagus, mushrooms, or bell peppers to add variety and color to the dish. For a gluten-free option, use rice flour or a certified gluten-free flour blend instead of all-purpose flour. Try frying at slightly lower temperatures (around 325degF) to ensure vegetables cook through evenly without over-browning the batter.
Allergies
Vegetable Tempura from Benihana contains wheat-based all-purpose flour and egg, both common allergens that may trigger reactions in sensitive individuals. The batter includes cornstarch and baking powder, which are generally safe but could contain traces of gluten depending on the brand. You should exercise caution if you have allergies to wheat, eggs, or any ingredients used in the tempura preparation to avoid adverse effects.
Why this recipe?
Vegetable Tempura at Benihana features a perfect balance of light, crispy batter and fresh, vibrant vegetables, creating a satisfying texture and flavor that appeals to many diners. The careful selection of ingredients combined with expert frying techniques ensures each bite delivers a delicate crunch without being greasy. You will appreciate how the dish complements other menu items, making it a versatile and enjoyable option for both vegetarians and tempura enthusiasts alike. Attempting a copycat recipe allows you to recreate this delicious experience at home, controlling ingredients for freshness and personal taste.