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Vegetable tempura with Japanese dipping sauce

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    Source: uktv.co.ukReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, E
    MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 120 ml dashi , (Japanese fish stock)

    2. 2 tbsp mirin

    3. 2 tbsp soy sauce

    4. 2 tbsp grated mooli (white radish) , or 1 tsp grated ginger

    5. 1 aubergine , sliced into thick discs

    6. 1 sweet potatoes , peeled and sliced into thin discs

    7. 1 small handful shiitake mushroom

    8. 1 free range egg yolk

    9. 250 ml iced water

    10. 125 g plain flour , plus extra for dusting

    11. 1/2 tsp bicarbonate of soda

    12. vegetable oil , for deep frying

    Instructions Jump to Ingredients ↑

    1. For the dipping sauce : place the dashi, mirin and soy sauce into a saucepan and bring to the boil. Take off the heat immediately, leave to cool, then stir in the grated mooli or ginger. Set aside.

    2. For the tempura : whisk the egg in a bowl, then whisk in the ice cold water. Add the flour and beat lightly to make a lumpy batter.

    3. Half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds.

    4. Dust the vegetables and mushrooms in flour, then dip into the tempura batter. Fry, in small batches, for 2-3 minutes, or until crisp and lightly golden. Remove with a slotted spoon and drain on kitchen paper.

    5. Serve the vegetable tempura alongside a small bowl of the dipping sauce.

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