Vegetable and Olive Tempura

Dipping Sauce:

  • 1/4 cup soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 teaspoons finely grated daikon radish
  • 1 teaspoon minced ginger
  • 1/2 teaspoon sesame oil
  • 1 green onion, minced
  • 1 clove garlic, minced


  • 2 tablespoons beaten egg (1/2 egg)
  • 3/4 cup cold club soda, sparkling water or Japanese beer
  • 1/2 cup rice flour
  • 1/2 cup flour
  • Canola, sunflower or safflower oil
  • Jumbo California black ripe olives, drained
  • Green beans, 1/4-inch thick slices kabocha squash, julienne strips zucchini, enoki, white or brown beech mushrooms, small bundles matchstick carrots or snow peas
  • Minced daikon radish


Preheat oil to 375°F using a candy thermometer. Set a baking rack over a paper-towel lined baking sheet. Stir together all dipping sauce ingredients in a medium bowl. Dip olives and desired vegetables into batter and quickly drop into hot oil, cooking only a few pieces at a time. Cook for 30 seconds to 1 minute or until coating is lightly browned, turning if necessary. Remove with a slotted spoon and place on wire rack. Remove any bits of cooked batter from oil before cooking the next batch. Serve immediately with dipping sauce.

Since the snow peas are thin, they’ll cook very quickly – about 30 seconds.