Vegetable Tempura

Ingredients

• 2 tablespoons light soy sauce
• 2 tablespoons mirin
• 0.13 teaspoons dashi granules

Instructions

1. 1

   Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.

2. 2

   Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.

3. 3

   Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.

4. 4

   Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.