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Ingredients
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Tempura Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Wash and slice the Japanese eggplants into 1/2 inch thick slices. Set aside.
- 2
Make the Tentsuyu Sauce
In a small saucepan, combine dashi stock, soy sauce, and mirin. Heat over low heat until warmed through. Serve with grated daikon radish on the side.
- 3
Prepare the Tempura Batter
In a bowl, mix the all-purpose flour and cornstarch. Slowly add the cold water and mix gently. Do not overmix; it should remain lumpy.
- 4
Heat the Oil
In a deep pot or fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Eggplant
Dip the eggplant slices into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 6
Serve
Serve the tempura eggplant hot with the tentsuyu sauce for dipping.
