Gluten-Free Vegetable Tempura with Dipping Sauce

Ingredients

• 1 cup Rice Flour
• 1/4 cup Cornstarch
• 1 tsp Baking Powder
• 1 cup Ice Water
• 3 cups Vegetable Oil
• 4 cups Assorted Vegetables
• 1/2 cup Dashi Stock
• 2 tbsp Mirin (Soy-Free)
• 1 tsp Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the tempura batter: In a bowl, whisk together rice flour, cornstarch, and baking powder. Gradually add ice water, mixing until just combined. Do not overmix.
2. 2Heat vegetable oil in a deep fryer or large pot to 175°C.
3. 3Prepare the dipping sauce: In a small saucepan, combine dashi stock, soy-free mirin, and grated ginger. Bring to a simmer and then remove from heat.
4. 4Dip each vegetable piece in the tempura batter, ensuring it's fully coated.
5. 5Carefully drop the battered vegetables into the hot oil and fry for 2-3 minutes, or until golden brown and crispy.
6. 6Remove tempura from the oil and drain on paper towels. Serve immediately with the dipping sauce.

Substitutions

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