Japanese Tempura

50 mins (prep 20, cooking 30)
6 ingredients
8-10 servings
This recipe was given to me in Japan to go along with the tempura sauce Japanese Tempura Sauce. The Japanese word for breading the tempura is "kolomo" which is an old word that means to dress/wear, so these veggies get to be dressed before they are fried :-) I just guessed how much vegetables can be covered with this recipe- we fried about as much as would fit into a gallon sized ice cream bucket, including the fish. The vegetables we used were: potatoes, carrots, onions, mushrooms, zucchini, pumpkin, asparagus, and eggplant, but you can use virtually anything.

Categories:  <-60-mins , main-dish , time-to-make , asian ,
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Serving Size (156.52 g)
Servings 8
Amount per Serving
Calories 184.26 Calories from Fat 17.46
% Daily Value *
Total Fat 1.94g 23.91%
Saturated Fat 0.51g 20.29%
Trans Fat 0.0 %
Cholesterol 29.56mg 78.83%
Sodium 324.55mg 108.18%
Total Carbohydrate 26.99g 71.97%
Dietary Fiber 4.01 g 128.4%
Sugars 0.15 g %
Protein 16.83g 269.22%
Vitamin A 3.38IU% Vitamin C 0.0mg%
Calcium 20.62mg% Iron 1.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4