Vegetable Tempura

Japanese · 35 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 1 sweet potato
• 1 japanese eggplant
• 150 g green beans
• 6 shiitake mushrooms
• 1 cup cake flour
• 1 cup ice-cold sparkling water
• 1 cup kombu dashi (vegan)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 3 cups neutral frying oil

Method

1. Slice sweet potato into thin rounds, cut eggplant into fans, trim beans, and de-stem shiitake.
2. Simmer kombu dashi, soy sauce and mirin 2 minutes to make tentsuyu dipping sauce.
3. Heat oil to 175C. Just before frying, whisk cake flour with ice-cold sparkling water into a lumpy, thin batter.
4. Dip vegetables in batter and fry in batches 2-3 minutes until pale and crisp; keep oil temperature steady.
5. Drain tempura on a rack and serve immediately with warm tentsuyu.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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