Vegetable Tempura
Servings:
4
Prep Time:
20 minutes
Cook Time:
20 minutes
Difficulty:
Intermediate
Ingredients
- 1 cup all-purpose flour
- 1 cup ice water
- 1 whole egg yolk
- 0.5 tsp baking soda
- 0.5 tsp salt
- 2 quarts vegetable oil for frying
- 2 whole carrots
- 1 whole sweet potato
- 8 oz mushrooms
- 1 whole bell pepper
- 1 whole zucchini
- 8 oz green beans
- 1 cup dashi stock
- 3 tbsp mirin
- 3 tbsp soy sauce
Instructions
- Heat oil to 350°F
- Whisk flour, egg yolk, baking soda, and salt
- Gradually add ice water, keeping batter cold and lumpy
- Cut vegetables into strips or large pieces
- Dip vegetables in batter
- Fry in batches until golden (2-3 minutes)
- Drain on paper towels
- Heat dashi, mirin, and soy sauce for dipping sauce
- Serve tempura immediately with dipping sauce