“This is a copycat of the Benihana Vegetable Tempura served at the restaurant. The tempura batter only makes enough for one type of tempura, Mixed Vegetable, Onion or Cauliflower so you will need to decide what type of tempura to make.”

Ingredients Nutrition

  • Tempura Batter
  • 2 large eggs
  • 2 cups rice flour
  • 1 cup ice water
  • Mixed Vegetable Tempura
  • 12 head broccoli, broken into florets, blanched
  • 12 small head cauliflower, broken into florets, blanched
  • 1 onion, sliced in rings
  • 1 -2 zucchini, sliced
  • 1 -2 carrot, grated
  • 12 cup rice flour
  • Onion Tempura
  • 2 lbs onions, sliced into rings
  • 12 cup flour
  • Cauliflower Tempura
  • 1 large head cauliflower, broken into florets, blanched
  • 12 cup flour


  1. Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
  2. In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
  3. Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
  4. Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
  5. NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
  6. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).

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