Turning up the tempura

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Cooked in a deliciously light and crispy batter and dipped into a creamy home-made mayonnaise with an exotic yuzu tang, these tasty in season vegetable tempura make delightful finger food for a Christmas buffet.

Easy to whip up, but dressed to impress, the batter can also be used with whatever’s in the fridge!

The Yutaka brand was first launched in 1995 and is the leading Japanese range in 16 countries across the globe. The range includes sauces, sushi ingredients, soups, rice, noodles and “easy to use” meal kits – allowing the ardent foodie to create healthy, flavoursome and attractive Japanese cuisine at home. For more information please visit www.yutaka.co/en/

Vegetable Tempura with Homemade Mayonnaise (Serves 4)

Cooking Time: 10 minutes


½ red pepper, cut into strips

½ aubergine, 1cm round slices

½ sweet potato, 1cm round slices

8 baby sweetcorn

8 stems of asparagus

1 litre rapeseed oil

220ml icy water

150g Yutaka Tempura Batter Mix or 85g flour mixed with 1 tbsp cornflour and 1 ½ tsp salt

For the yuzu mayonnaise:

2 egg yolk

200ml rapeseed oil

½ tsp sugar

½ tsp sea salt

2 tbsp yuzu or lemon juice

1 clove garlic, grated


Prepare the vegetables and keep chilled until use.

To make the mayonnaise, whisk the egg yolks and a few drops of rapeseed oil until combined well. Repeat by adding the oil a tablespoon at a time and whisking, making sure the oil is combined well and the mixture has thickened before adding more oil. Then, mix in the grated garlic and season with sugar, salt and the yuzu or lemon juice, if using.

Pour 220ml of ice cold water into a mixing bowl and add 150g of the tempura batter mix. Stir quickly until the flour is moistened but do not over mix. The batter is perfect when small flour lumps appear at the surface of the batter mix.

In a saucepan, heat at least 5cm of oil to about 170-180°C or until a little batter dropped into the oil sizzles and floats to the surface. Dip the ingredients in the batter, and then drain to remove excess. Place gently into the hot oil and fry in batches until light golden brown on all sides.

Drain on a wire rack or paper towel and serve immediately with the mayonnaise.