This Spring Onion Tempura with Ponzu Dipping Sauce is a light and flavorful vegan starter featuring golden, crispy tempura-battered spring onions served with a zesty, umami-rich ponzu sauce. Perfect for spring gatherings, this dish delivers crunch, citrus, and savor in every bite.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine Japanese
Servings 4
Calories 250 kcal
For the Spring Onion Tempura:
- 8 –10 spring onions scallions, trimmed and halved lengthwise if thick
- 100 g ¾ cup all-purpose flour
- 2 tbsp cornstarch
- 1/2 tsp salt
- 180 ml ¾ cup ice-cold sparkling water
- Vegetable oil for frying
For the Vegan Ponzu Dipping Sauce:
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
- 1 tbsp orange juice or yuzu, if available
- 1 tsp maple syrup or agave
- 1 tsp grated ginger optional
Prepare the Ponzu Sauce: In a small bowl, mix soy sauce, rice vinegar, lemon juice, orange juice, maple syrup, and optional ginger.
Set aside to let the flavors meld.
Make the Tempura Batter: In a mixing bowl, whisk flour, cornstarch, and salt together.
Add ice-cold sparkling water and stir briefly—don’t overmix; a few lumps are okay.
Heat the Oil: In a deep pan, heat oil to 170–180°C (340–355°F).
Test by dropping a bit of batter in—if it sizzles and rises, it's ready.
Fry the Spring Onions: Dip each spring onion into the batter and carefully lower into the oil.
Fry in batches for 2–3 minutes, until lightly golden and crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Serve: Plate the crispy spring onion tempura with a small dish of ponzu sauce on the side for dipping. Garnish with sesame seeds or chopped chives if desired.
- Keep the batter cold and fry in small batches for the crispiest result.
- Other veggies like zucchini or sweet potato can be added to the mix.
- For a gluten-free version, use rice flour and tamari.