Vegetable Tempura

Method

1. 1
   • water 2½ dl
   • soy sauce 3 tbsp
   • mirin 2 tbsp
   • dashi granules 1 tsp

   Make the dipping sauce — Whisk the dashi granules, soy sauce, mirin, and 60 ml warm water together for a dipping sauce and set aside.

2. 2
   • wheat flour 150 g
   • cornstarch 1 tbsp
   • water 2½ dl

   Mix the tempura batter — Whisk the flour and cornstarch with the ice water just until barely combined, leaving some lumps — do not overmix.

3. 3
   • vegetable oil 1 l

   Dip vegetables in batter — Heat the oil to 180°C. Dip the vegetable pieces in the batter, letting excess drip off.

4. 4

   Fry the vegetables crisp — Fry the vegetables in small batches for 2 minutes per batch until pale golden and crisp, draining on paper towels between batches.

   ⏱8 min
5. 5
   • soy sauce 3 tbsp

   Serve hot with dipping sauce — Serve the tempura immediately, piping hot, with the warm dipping sauce alongside.