Lotus Root and Carrot Mixed Tempura

Packed with flavor, so no sauce required! An awesome batter for deep-frying crunchy vegetables.

Lotus Root and Carrot Mixed Tempura
Photographed by Manao Okamoto

Recipe by
Makiko Oda





Calorie count is per serving.

Ingredients (Serves 2)

  • 1 lotus root (small) (150-200 g)
  • 1/2 carrot (80 g)
  • 55 g flour
  • 2 tsp soy sauce
  • 1 tsp mirin
  • Vegetable oil, as needed
  • Shichimi seven spice, as needed



Peel the lotus root, cut into 3 mm slices and then into quarters. Soak in water for about 5 minutes. Wash the carrot thoroughly and pat dry with a paper towel. Cut into 3 mm slices without peeling and then into quarters. Drain the lotus root and pat dry with a paper towel.


Mix the lotus root and carrots in a bowl and sprinkle with flour. Add the soy sauce, mirin and 2 tablespoons of water and lightly mix together.


Pour vegetable oil into a frying pan to a height of 2 cm. Place over medium-high heat until the oil reaches a temperature of 170-180°C. (Test the temperature by dipping the tip of a chopstick into the oil. If this causes a mass of tiny bubbles to rise, then it's about right.) Dip a wooden spatula into the oil and spread 1/6 of the tempura mixture over it. Lower the spatula into the oil and slide the tempura into the oil using cooking chopsticks. Repeat the process for the remaining mixture. Using a ladle, occasionally pour oil over the tempura and fry for a couple of minutes. Turn over and fry for another 2 minutes until light and crisp. Remove and place on paper towels to drain. Plate up and serve with shichimi seven spice.