Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Ingredients
- 2 tablespoons light soy sauce
- 2 tablespoons mirin
- 0.13 teaspoons dashi granules
Instructions
-
1
Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
-
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
Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
-
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.
Nutrition Facts
Per serving
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