Classic Vegetable Tempura

Ingredients

• 1 medium Sweet potato, sliced into 1/4 inch rounds
• 1 cup Broccoli florets
• 1 large Carrot, sliced into matchsticks
• 8 pieces Shiitake mushrooms, stems removed
• 1 cup All-purpose flour, sifted
• 2 tablespoons Cornstarch
• 1 large Egg yolk, cold
• 1 cup Ice-cold sparkling water
• 3 cups Vegetable oil for frying
• 0.25 cup Soy sauce for dipping(optional)
• 2 tablespoons Mirin(optional)

Instructions

1. 1

   Wash and thoroughly dry all vegetables to ensure the batter adheres properly.

2. 2

   Heat the vegetable oil in a deep pot or wok to 340°F (170°C).

3. 3

   In a medium bowl, lightly whisk the cold egg yolk and ice-cold sparkling water.

4. 4

   Add the sifted flour and cornstarch to the liquid, mixing very briefly with chopsticks; leave some lumps in the batter.

5. 5

   Dust the vegetables lightly with a pinch of extra flour before dipping into the batter.

6. 6

   Dip each vegetable piece into the batter and carefully drop into the hot oil.

7. 7

   Fry in small batches for 2-3 minutes until the coating is crisp and pale golden.

8. 8

   Drain the fried vegetables on a wire rack or paper towels and serve immediately with dipping sauce.