Vegetable Tempura with Tentsuyu Dipping Sauce

Instructions

1. 1Prepare the tentsuyu dipping sauce: In a bowl, combine the 1/2 cup grated daikon radish, 1/4 cup soy sauce (wheat-free tamari), 2 tbsp mirin, and 1/2 cup dashi stock. Stir to mix and set aside.
2. 2In a medium bowl, whisk together the 1 cup all-purpose flour, 1/2 cup cornstarch, and 1 tsp baking powder.
3. 3Gradually add the 1 cup ice water to the dry ingredients, mixing with a whisk until the batter is just combined and smooth. Be careful not to overmix. The batter should be the consistency of thin pancake batter.
4. 4Pour the 4 cups vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
5. 5Dip the prepared vegetables, such as the 1 large sweet potato slices, 1 medium eggplant slices, 1 cup broccoli florets, and 1 cup green beans, into the tempura batter. Ensure each piece is fully and evenly coated.
6. 6Carefully place the battered vegetables, a few pieces at a time, into the hot 175°C oil. Fry for about 2-3 minutes per side, until the tempura is light golden brown and crispy. Do not overcrowd the pot.
7. 7Using a slotted spoon or spider strainer, remove the cooked tempura from the hot oil. Place the fried tempura on a plate lined with paper towels to drain any excess oil.
8. 8Serve the hot and crispy vegetable tempura immediately with the prepared tentsuyu dipping sauce on the side.

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