Vegetable Tempura

How to Prepare

1. Prepare the dipping sauce by mixing soy sauce, mirin, and dashi in a small bowl. Set aside.
2. Wash and cut vegetables into bite-sized pieces (e.g., sweet potato slices, zucchini sticks, broccoli florets, and bell pepper strips).
3. In a mixing bowl, combine 2 cups of all-purpose flour
4. 2 cups of ice-cold water, and 2 eggs to make a light batter. Do not overmix; lumps are fine.
5. Heat oil in a deep fryer or wok to 350°F (175°C).
6. Dip vegetable pieces into the batter, ensuring they are lightly coated, and carefully place them into the hot oil.
7. Fry in small batches for 2-3 minutes or until golden and crispy. Avoid overcrowding.
8. Remove with tongs and drain on paper towels to remove excess oil.
9. Serve immediately on small plates with the prepared dipping sauce.