Dairy-Free Vegetable Tempura with Tentsuyu Dipping Sauce

Ingredients

• 1 medium Sweet potato
• 1/2 medium Eggplant
• 1 cup Broccoli florets
• 1/2 cup Green beans
• 1 cup All-purpose flour
• 1/4 cup Cornstarch
• 1/2 teaspoon Baking soda
• 1 cup Ice water
• 3 cups Vegetable oil
• 1/4 cup Soy sauce
• 1/4 cup Mirin
• 1/2 teaspoon Dashi powder
• 2 tablespoons Grated daikon radish
• 1 teaspoon Grated ginger

Instructions

1. 1Prepare the vegetables: Cut the 1 medium sweet potato into 1/2-inch thick rounds, then cut these rounds into bite-sized pieces. Cut the 1/2 medium eggplant into 1/2-inch thick rounds, then cut these rounds into bite-sized pieces. Trim the ends off the 1/2 cup green beans. Separate the 1 cup broccoli florets into smaller, bite-sized pieces.
2. 2In a large bowl, combine 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 teaspoon baking soda. Add 1 cup ice water and whisk gently until the ingredients are just combined. A few small lumps in the batter are okay; do not overmix.
3. 3Pour 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Dip the prepared vegetables into the tempura batter, ensuring each piece is lightly coated. Carefully lower the battered vegetables, one by one, into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
5. 5Fry the vegetables for 2-3 minutes per batch, or until they are golden brown and crispy. Use a slotted spoon to remove the tempura from the oil and place it on a plate lined with paper towels to drain.
6. 6While the tempura fries, make the dipping sauce. In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 teaspoon dashi powder. Heat over medium heat, bringing the mixture to a gentle simmer, and cook for 1-2 minutes. Remove from heat and let it cool slightly.
7. 7Serve the hot, crispy tempura immediately with the tentsuyu dipping sauce. Garnish with 2 tablespoons grated daikon radish and 1 teaspoon grated ginger on the side.

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