Tempura Vegetables - Lightly battered, fried

This crispy, light and delightful appetizer is perfect for vegetable lovers, and the best part is, you probably already have most of these ingredients in your pantry. Accompanied by the savory Tentsuyu dipping sauce, this dish effortlessly brings Japanese flavors to your table. Ready to impress with this simple yet delicious recipe? Let's get cooking!

Ingredients:

Tempura Vegetables:

- Assorted vegetables (asparagus ends, king oyster mushroom, shiitake mushrooms, peeled carrots, eggplant, thin sweet potato, broccoli florets, and white potato)

- 140g cornflour (cornstarch)

- 60g all-purpose (plain) flour

- 160ml ice-cold sparkling water

- Handful of crushed ice

- Neutral oil for frying (enough to fill pan 1 inch deep)

Tentsuyu Dipping Sauce:

- 225ml water

- 25ml dashi concentrate (or substitute with rehydrated dried shiitake mushroom water)

- 60ml mirin (sweet rice wine)

- 60ml soy sauce

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4

Equipment: Large sauté pan or pot, sharp knife, cheese grater, four chopsticks, kitchen thermometer

Instructions:

1. First, make the Tentsuyu dipping sauce. Combine the water, dashi concentrate, mirin, and soy sauce in a pot. Gently heat to meld the flavors together, then set aside to cool. Reheat just before serving.

2. Preheat your oil in a large sauté pan or pot to 360°F (180°C). Use a thermometer to ensure the right temperature.

3. Prepare the tempura batter by sifting together cornflour and all-purpose flour. Add the ice-cold sparkling water and crushed ice to the dry mixture.

4. Using four chopsticks as a whisk, gently mix the batter, trying not to stir too much—aim for a consistency similar to heavy cream with lumps remaining.

5. Prepare the vegetables by slicing into manageable pieces—thin rounds for eggplant, strips for carrots and mushrooms, florets for broccoli, etc. Shred the white potato with a cheese grater.

6. Lightly dust the vegetables with additional plain flour to help the batter adhere.

7. One by one, coat the dusted vegetables in the batter then immediately place them into the hot oil. Use chopsticks or tongs to carefully add them to the oil.

8. Add extra crunchy bits by drizzling some batter with chopsticks directly over the vegetables frying in the oil.

9. Fry until the batter turns a light golden color; each vegetable may have a different cooking time. When done, remove and drain on a paper towel.

10. For the shredded potato, mix into the remaining batter. Take small clumps and carefully drop them into the oil, frying until golden and crispy.

11. Serve the crispy tempura vegetables immediately with the warm Tentsuyu dipping sauce.

Cooking Tips:

- Ensure your batter is cold; this is crucial for a crispy tempura texture.

- Don't overcrowd the pan; fry in batches to maintain the oil temperature.

- Scoop out any excess bits of batter from the oil between batches to prevent burning.

Attribution: This delicious tempura recipe is brought to you by Chef Daniela from Black Cat Kitchen. For more delightful recipes and kitchen adventures, visit https://www.youtube.com/@BlackCatKitchen

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Tempura Vegetables - Lightly battered, fried