Tempura

Small slices and chunks of vegetables in tempura batter.

Ingredients:

• Your choice of vegetables thinly sliced or cut into small chunks. I used sweet potato, mushrooms, and okra.
• 1 egg yolk
• 2 cups of ice cold water
• 1 1/2 cups of flour
• Vegetable oil for frying

Directions:

• Whisk together the egg yolk and the ice cold water.
• Add the flour and gently whisk, leaving lumps in the batter.
• Heat the oil. I always use the bread test, so heat it until a piece of bread turns brown and floats pretty quick (how scientific is that?)
• Add vegetables in batches, fry for a couple of minutes.

• Heat the oven to 250 degrees and put a jelly roll pan with a wire rack in the oven and add the batches as they cook, so they don't get cold and soggy.

Serve with Tempura sauce

:

Ingredients:

• 1/3 cup light soy sauce
• 1/2 cup water
• 1/2 tsp dashi granules (instant fish stock, I get mine at an Asian market)
• 1/4 cup mirin

Directions:

• Combine ingredients in a bowl, whisking the dashi into the wet ingredients.
• Serve at room temperature.