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Ingredients
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Vegetables
Tempura Batter
Oil for Frying
Dipping Sauce
Method
Preparation of Vegetables
- 1
Prep the Vegetables
Wash and cut all vegetables into bite-sized pieces. Make sure they are similar in size for even cooking.
Tempura Batter
- 2
Make the Tempura Batter
In a bowl, mix together the all-purpose flour, cornstarch, baking powder, and a pinch of salt. In a separate bowl, whisk the egg and ice water together. Combine the wet and dry ingredients gently until just mixed; it’s okay if there are lumps.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
- 4
Fry the Vegetables
Dip each vegetable piece into the batter, allowing excess batter to drip off, then carefully place it in the hot oil. Fry in batches to avoid overcrowding the pan, for about 2-3 minutes or until golden brown and crispy.
- 5
Drain
Use a slotted spoon to remove the tempura from the oil and place it on a plate lined with paper towels to absorb excess oil.
Dipping Sauce
- 6
Prepare the Dipping Sauce
In a small bowl, mix together the soy sauce, mirin, dashi (or vegetable broth), and chopped green onions. Set aside for serving.
