Vegetable Tempura

Japanese tempura with sweet potato, bell pepper, zucchini and mushrooms in a light ice-cold batter – fried to a crispy golden finish. Served with tentsuyu dipping sauce.

Ingredients

• 1 sweet potato, sliced
• 1 bell pepper, cut into pieces
• 1 zucchini, sliced
• 100 g mushrooms
• 100 g all-purpose flour
• 1 tbsp cornstarch
• 1 egg
• 150 ml ice-cold water
• Vegetable oil for frying
• Tentsuyu dip: 100 ml dashi stock, 2 tbsp mirin, 2 tbsp soy sauce

Method

1. 1
   Rinse and thoroughly dry all vegetables.
2. 2
   Heat oil to 175°C. Make batter: combine flour and cornstarch, stir in egg and ice-cold water – barely mix, batter should be lumpy.
3. 3
   Dip vegetables in batter, let excess drip off, and fry in batches until golden and crisp. Drain on paper towels.
4. 4
   Heat dipping sauce ingredients together and serve tempura immediately.