Enjoy crispy and savory gluten free tempura at home, this easy recipe is perfect for vegetables and seafood and the resulting batter is simply amazing.

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PRINT RECIPE ▼
http://bit.ly/GFTempura

Ingredients:

For Tempura

1 small Japanese sweet potato
⅛ kabocha squash/pumpkin
8 okras
Handful green beans (I use haricots verts, French green beans as they are thin)
8-10 large or jumbo shrimps
2 Japanese eggplants
4 cups (960 ml) vegetable oil
2” (5 cm) daikon radish

For Tempura Batter

½ cup (80 g) rice flour
1 large egg

For Tempura Dipping Sauce

¾ cup (200 ml) dashi (I use awase dashi. Kombu dashi for vegetarian)
3 Tbsp. gluten free soy sauce
3 Tbsp. mirin (make sure it’s Hon-mirin, not Aji-mirin) (See Note)

Instructions ▼
http://bit.ly/GFTempura

NOTE:

Hon-mirin is made by fermenting sweet rice and contains nothing else. Aji-mirin or seasoned mirin may include wheat. You can substitute mirin with (sake/dry sherry/Chinese rice wine) + sugar. Use this as guide: 1 Tbsp. mirin = 1 Tbsp. sake + 1 tsp. sugar.

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