Vegetable Tempura
Description
Crisp and delicious sweet potato, onion, mushroom, and green bean tempura makes an impressive Japanese appetizer.
Ingredients
•
2 tablespoons light soy sauce
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2 tablespoons mirin
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1/8 teaspoon dashi granules
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1 3/4 cups chilled water
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2 egg yolks
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1 1/2 cups all-purpose flour
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1 quart vegetable oil for deep frying
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1 sweet potato, peeled and sliced into 1/4-inch slices
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1 onion, sliced into half-rings
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1 bell pepper, sliced
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1 cup fresh green beans, trimmed
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3/4 cup shiitake mushrooms
Directions
1
Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
2
Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
3
Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
4
Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.