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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