DIPPING SAUCE:
2 ounces mirin
4 ounces soy sauce
2 ounces rice wine vinegar
1 tablespoon lemon juice
1 teaspoon wasabi powder
TEMPURA BATTER:
2 eggs
1 pint sparkling water, cold
10 ounces flour
1 8-ounce sweet potato
8 ounces broccoli florets
1 pound mushrooms, small, whole
8 ounces zucchini, batonnet
Servings: 16
1. Combine all the ingredients for the dipping sauce. Set aside.
2. To prepare the batter, beat the eggs and add the cold water.
3. Add the flour to the egg-and-water mixture and mix until the flour is incorporated. There should still be small lumps in the batter. Overmixing develops gluten, which is undesirable.
4. Peel the sweet potato and cut in 1/4-inch- (6-millimeter-) thick slices. If the potato is large, cut each slice in half to make semicircles.
5. Blanch the broccoli florets briefly in boiling water. Drain and pat dry with paper towels.
6. Drop the vegetables in the batter a few at a time. Remove them from the batter one at a time and drop into the deep-fryer using the swimming method. Cook until done. Remove and drain
7. 7. Arrange the tempura vegetables on a serving platter. Serve the dipping sauce on the side.
2 ounces mirin
4 ounces soy sauce
2 ounces rice wine vinegar
1 tablespoon lemon juice
1 teaspoon wasabi powder
TEMPURA BATTER:
2 eggs
1 pint sparkling water, cold
10 ounces flour
1 8-ounce sweet potato
8 ounces broccoli florets
1 pound mushrooms, small, whole
8 ounces zucchini, batonnet
Servings: 16
1. Combine all the ingredients for the dipping sauce. Set aside.
2. To prepare the batter, beat the eggs and add the cold water.
3. Add the flour to the egg-and-water mixture and mix until the flour is incorporated. There should still be small lumps in the batter. Overmixing develops gluten, which is undesirable.
4. Peel the sweet potato and cut in 1/4-inch- (6-millimeter-) thick slices. If the potato is large, cut each slice in half to make semicircles.
5. Blanch the broccoli florets briefly in boiling water. Drain and pat dry with paper towels.
6. Drop the vegetables in the batter a few at a time. Remove them from the batter one at a time and drop into the deep-fryer using the swimming method. Cook until done. Remove and drain
7. 7. Arrange the tempura vegetables on a serving platter. Serve the dipping sauce on the side.
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