Vegetable Tempura with Tentsuyu Dipping Sauce

Ingredients

• 1 medium Sweet Potato
• 1 small Eggplant
• 1 cup Broccoli Florets
• 1/2 cup Green Beans
• 1 cup All-Purpose Flour
• 1/2 cup Cornstarch
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Ice Water
• 3 cups Vegetable Oil
• 1 cup Dashi Stock
• 1/4 cup Soy Sauce
• 2 tablespoons Mirin
• 2 tablespoons Grated Daikon Radish
• 1 teaspoon Grated Ginger

Instructions

1. 1Prepare the vegetables by slicing the sweet potato and eggplant into thin slices. Cut the broccoli into small florets and trim the green beans.
2. 2In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and salt.
3. 3Gradually add ice water, whisking until just combined. Do not overmix; a few lumps are okay.
4. 4Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
5. 5Dip each vegetable piece into the tempura batter, ensuring it is lightly coated.
6. 6Carefully drop the battered vegetables into the hot oil and fry until golden brown and crispy, about 2-3 minutes per batch.
7. 7Remove the tempura from the oil and drain on a wire rack lined with paper towels.
8. 8In a small saucepan, combine dashi stock, soy sauce, and mirin. Bring to a simmer and cook for 2-3 minutes.
9. 9Serve the vegetable tempura hot with the tentsuyu dipping sauce, grated daikon radish, and grated ginger.

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