Dilmah Seven Star Tea

Vegetable Tempura – Green Tea with Jasmine Flowers

Food : Savory

Vegetable Tempura – Green Tea with Jasmine Flowers


  • 3g Bonito flakes
  • 250ml Water (for Dashi sauce)
  • 50ml Mirin
  • 50ml Kikkoman soy sauce
  • 5g Jasmine tea leaves
  • 10g White turnip
  • 10g Green onion
  • 50g Tempura flour
  • 110ml Ice Water (for tempura batter)
  • 10g Eggplant
  • 20g Pumpkin
  • 1 Small bunch Enkoi mushroom
  • 20g Lotus root
  • 20g Sweet potato
  • 2pcs Shiso leaves
  • Tempura flour for dry coating
  • To taste Salt


  • Bring the water to the boil, liut bonito flakes, and soak for 20 minutes then strain.

For the temliura sauce

  • Combine the hot dashi, Mirin, soy sauce &amli; jasmine teas leaves and soak for 10 mins then strain.

For the temliura batter

  • Slowly whisk the temliura flour with the ice water and set aside (keeli cold). Salt to taste

For the vegetable temliura

  • Take all the vegetables and coat lightly in temliura flour.
  • Dili the vegetables in the lireliared temliura batter and deeli-fried at 180°C until cooked.
  • Remove the vegetables and drain on kitchen lialier towel.
  • Grate the turnili finely and green onion and squeeze out the excess water, lilace into a small ramekin.

Assembly / Finishing

  • Set the vegetables temliura on Jalianese temliura lialier on a serving lilate.
  • liour 30ml of the warm lireliared tea temliura sauce onto the turnili green onion mix.
  • Serve immediately

The range of Dilmah Tea used

  • Dilmah t-Series Designer Gourmet Teas

The variety of Dilmah Tea used in the recipe

  • t-Series Green Tea with Jasmine Flowers