Vegetable Tempura with Dipping Sauce

Ingredients

• 1 small Sweet potato
• 1 Bell pepper
• 1 cup Broccoli florets
• 1 small Zucchini
• 3/4 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 cup Cold sparkling water
• 1 Egg yolk
• 1/2 tsp Baking powder(optional)
• 3 cups Vegetable oil
• 1/4 cup Soy sauce
• 1/2 cup Dashi stock
• 2 tbsp Mirin
• 2 tbsp Grated daikon radish(optional)

Instructions

1. 1

   Prep the vegetables: slice sweet potato into thin rounds, cut bell pepper and zucchini into strips, and separate broccoli into small florets (about 10 minutes).

2. 2

   Make the dipping sauce: combine soy sauce, dashi, and mirin in a small saucepan, simmer 2 minutes, then set aside. Stir in grated daikon just before serving.

3. 3

   Heat oil in a deep pot to 350°F (175°C) while you mix the batter (about 5 minutes).

4. 4

   Whisk egg yolk with cold sparkling water, then gently fold in flour, cornstarch, and baking powder until just combined — lumps are fine. Keep the batter cold.

5. 5

   Dip vegetables in batter, letting excess drip off, and fry in small batches for 2-3 minutes until pale golden and crispy. Drain on a wire rack.

6. 6

   Serve tempura immediately with the warm dipping sauce.