Egg-Free Vegetable Tempura with Tentsuyu Dipping Sauce

Ingredients

• 1 cup Rice flour
• 1/4 cup Cornstarch
• 1/2 teaspoon Baking powder
• 1 cup Sparkling water (ice cold)
• 2 cups Assorted vegetables (sweet potato, bell pepper, broccoli, green beans)
• 4 cups Vegetable oil (for frying)
• 2 tablespoons Daikon radish
• 1 teaspoon Ginger
• 1/4 cup Soy sauce (gluten-free)
• 1/4 cup Mirin (sweet rice wine)
• 1/2 cup Dashi stock (vegan)

Instructions

1. 1Prepare the tentsuyu dipping sauce: Combine grated daikon radish, grated ginger, gluten-free soy sauce, mirin, and dashi stock in a small bowl.
2. 2Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
3. 3In a bowl, whisk together rice flour, cornstarch, and baking powder.
4. 4Gradually whisk in the ice-cold sparkling water until just combined. Do not overmix.
5. 5Dip each vegetable into the tempura batter, ensuring it's lightly coated.
6. 6Carefully place the battered vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side.
7. 7Remove the tempura from the oil and drain on a wire rack.
8. 8Serve immediately with the tentsuyu dipping sauce.

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