Gluten-Free Vegetable Tempura with Dipping Sauce

Instructions

1. 1Carefully cut the 4 cups of Assorted Vegetables (Sweet Potato, Broccoli, Bell Peppers, Eggplant) into bite-sized pieces, ensuring they are roughly uniform in size for even cooking.
2. 2In a small bowl, combine the 1/2 cup Dashi, 2 tbsp Tamari, and 1 tbsp Mirin. Stir these ingredients together well to create the dipping sauce.
3. 3In a separate medium bowl, whisk together the 1 cup Rice Flour and 1/2 cup Cornstarch until fully combined. Gradually pour in the 1 cup Ice Water, whisking gently until the batter is just combined and appears thin with a few small lumps; do not overmix.
4. 4Pour the 4 cups Vegetable Oil into a large heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches a temperature of 175°C, using a kitchen thermometer to monitor accurately.
5. 5Working in small batches to avoid overcrowding the pot, dip each piece of prepared vegetable into the batter, ensuring it is lightly coated. Carefully lower the battered vegetables into the hot oil using tongs or a slotted spoon.
6. 6Fry the tempura for 2-3 minutes per side, gently turning as needed, until each piece is golden brown and visibly crispy. Using tongs or a slotted spoon, carefully remove the cooked tempura from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve the vegetable tempura immediately with the prepared dipping sauce, alongside the 2 tbsp Grated Daikon Radish and 1 tsp Grated Ginger.

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