Vegetable Tempura

Ingredients

• 1 cup Ice water
• ¾ cup All-purpose flour
• ¼ cup Cornstarch
• 2 quarts Vegetable oil for frying
• 1 medium Zucchini
• 1 large Bell pepper, any color
• 4 whole Shiitake mushrooms
• 1 small Sweet potato
• ½ cup Dashi broth or warm water
• 3 tablespoons Soy sauce
• 1 tablespoon Mirin or honey
• ½ teaspoon Fresh ginger, minced

Instructions

1. 1

   Cut the zucchini lengthwise into 3-inch-long, 0.25-inch-thick strips by laying it on the cutting board and slicing parallel to the long edge, creating flat planks, then cutting those planks into strips.

2. 2

   Cut the bell pepper in half lengthwise from top to bottom, remove the seeds, then cut each half crosswise into 1.5-inch-wide strips so you have rectangular pieces.

3. 3

   Place each mushroom cap stem-side down on the cutting board and slice straight down through the cap into 0.5-inch-thick slices, leaving the stem end attached so slices stay connected.

4. 4

   Peel the sweet potato using a vegetable peeler by scraping away the thin brown skin, moving the peeler away from your fingers. Then cut the potato into 0.25-inch-thick rounds crosswise.

5. 5

   In a small bowl, whisk together the dashi, soy sauce, mirin, and minced ginger until the sugar dissolves, about 30 seconds. Set the bowl next to the stove.

6. 6

   Pour 1 cup of ice water into a separate small bowl — the water should be very cold so the batter stays cool and makes the tempura crispy.

7. 7

   Fill a deep pot or fryer with 2 quarts of vegetable oil, then heat over medium-high heat until a cooking thermometer reads 350°F, about 10 minutes. Test readiness by dropping a tiny pinch of batter into the oil — it should sizzle immediately and float.

8. 8

   While the oil heats, add 0.75 cup flour and 0.25 cup cornstarch to the ice water bowl, then stir with a fork just 8–10 times until barely combined — lumps are okay, because smooth batter absorbs more oil and becomes heavy.

9. 9

   Dip a zucchini strip into the batter so all surfaces are coated but not dripping thick, then carefully lower it into the hot oil by laying it away from your body.

10. 10

    Fry 4–5 pieces of vegetables at a time for 2–3 minutes, turning once halfway through with tongs, until the surface is pale golden and crispy, like light honey in color.

11. 11

    Use a slotted spoon or wire skimmer to lift the cooked tempura from the oil and place it on a plate lined with paper towels to drain excess oil.

12. 12

    Repeat steps 9–11 with the remaining vegetables until all pieces are fried, cooking them in the same small batches.

13. 13

    Arrange the hot tempura on a serving plate in a loose pile or on a bed of shredded daikon radish if you have it, leaving the center of the plate visible.

14. 14

    Pour the dipping sauce into two small bowls and place one on each side of the tempura plate for dipping.

Tools you’ll need

• Large cutting board
• Chef's knife
• Vegetable peeler
• Small bowl
• Fork
• Whisk
• Deep pot or electric fryer
• Cooking thermometer
• Slotted spoon or wire skimmer
• Tongs
• Paper towels
• Serving plate

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