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Ingredients
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Vegetables
Tempura Batter
For Frying
Dipping Sauce
Method
Preparation of Vegetables
- 1
Prep the Vegetables
Wash and cut the sweet potatoes, zucchini, carrots, green beans, and mushrooms into uniform sizes for even cooking. Keep them in cold water to prevent browning.
Tempura Batter Preparation
- 2
Make Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and egg. Gradually add the ice-cold water while whisking gently to create a batter. Be careful not to overmix; a few lumps are okay.
Frying
- 3
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test it by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
- 4
Fry the Vegetables
Dip the prepared vegetables into the tempura batter, allowing any excess to drip off. Carefully place them in the hot oil in small batches, avoiding overcrowding. Fry for 2-4 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Dipping Sauce Preparation
- 5
Make the Dipping Sauce
In a small bowl, combine the soy sauce, mirin, and dashi (if using). Serve with grated daikon radish on the side for a refreshing touch.
