Tempura is among the most well-known Japanese dishes, usually consisting of seafood or vegetables that have been coated in a light batter and deep fried. This cooking technique was in fact Portuguese missionaries and merchants living in Nagasaki in the 16th century. Indeed, the name ‘tempura’ originates from the Latin phrase quatuor anni tempora, which refers to Catholic holy days when no meat is consumed. Below, you can find our own vegetable tempura recipe, using ingredients available from Sing Kee Foods.

What you need

  • 1 x pack of Yong Jia Brown Bunashimeji Mushrooms
  • 1 x pack of Nature’s Best Harvest Enoki Mushrooms
  • 1 x pack of Yong Jia Fresh Shitake MushroomsTop of Form
  • 1 x sweet potato
  • 1 x fresh lotus root
  • 1 x pack of Asian Home Gourmet Tempura Batter Powder Mix
  • Sparkling water
  • 1 x egg yolk
  • Cooking oil
  • Dashi Soup Stock
  • Kikkoman Mirin Sweet Cooking Sake
  • Kikkoman Naturally Brewed Soy Sauce


How to cook

Preparation time: 20-30 minutes

Cooking time: 10-15 minutes

Servings: 4 people


To make the vegetable tempura

1. Remove the bunashimeji and enoki mushrooms from their packaging and separate into small bunches using a chopping knife (roughly three mushrooms per bunch). Then, remove the shitake mushrooms from their pack, slice off the stems and score across the caps twice (like a cross). You can set aside the shitake stems for use in other recipes.

2. Peel the sweet potato and slice lengthways into thick chips.

3. Peel the lotus root and slice crossways, i.e., into discs.

4. Empty the tempura batter powder mix into a bowl and mix into a smooth batter with 200 ml of sparkling water and one egg yolk. Then, dip and coat the mushrooms, sweet potato and lotus root in the batter.

5. Preheat the cooking oil in a deep fat fryer to 180 degrees, then deep fry the batter-coated mushrooms, sweet potato and lotus root until golden brown.


To make the dipping sauce

1. Mix one cup of the soup stock and a quarter cup each of the mirin sweet cooking sake and the soy sauce in a saucepan, then stir over a gentle heat.

2. Transfer to dipping bowls and serve with the freshly cooked tempura.


Bringing Oriental inspiration to your kitchen  

With more than 20 years of experience as one of the UK’s largest Oriental supermarket networks, we, at Sing Kee Foods, are committed to bringing the best-possible range of ingredients from across the Far East. We also regularly post our favourite recipes on our website as well as our Facebook and YouTube channels. Check them out today and take your kitchen creativity to a new level.