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Vegetable tempura with Japanese dipping sauce
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Silvana Franco whips up a classic Japanese restaurant dish with seasonal vegetables and a light soy-based dipping sauce
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Ingredients
For the dipping sauce
- 120ml dashi, (Japanese fish stock)
- 2 tbsp Mirin
- 2 tbsp Soy sauce
- 2 tbsp grated mooli (white radish), or 1 tsp grated ginger
For the tempura
- 1 Aubergine, sliced into thick discs
- 1 Sweet potatoes, peeled and sliced into thin discs
- 1 small handful shiitake mushroom
- 1 free range egg yolk
- 250ml iced water
- 125g plain flour, plus extra for dusting
- 1/2 tsp Bicarbonate of soda
- vegetable oil, for deep frying
Method
1. For the dipping sauce: place the dashi, mirin and soy sauce into a saucepan and bring to the boil. Take off the heat immediately, leave to cool, then stir in the grated mooli or ginger. Set aside.2. For the tempura: whisk the egg in a bowl, then whisk in the ice cold water. Add the flour and beat lightly to make a lumpy batter.
3. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds.
4. Dust the vegetables and mushrooms in flour, then dip into the tempura batter. Fry, in small batches, for 2-3 minutes, or until crisp and lightly golden. Remove with a slotted spoon and drain on kitchen paper.
5. Serve the vegetable tempura alongside a small bowl of the dipping sauce.
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Latest Comment
The dashi used to make the dipping sauce is not suitable for vegetarians