Crispy Japanese Tempura Vegetables with Dipping Sauce

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cups ice-cold water
• 2 cups assorted vegetables, sliced (carrots, bell peppers, sweet potatoes, broccoli)
• 1 quart vegetable oil, for frying

• 1 cup soy sauce
• 1 cup mirin
• 1 cup dashi stock
• 1 teaspoon sugar
• 1 teaspoon grated ginger

Method

1. 01
   In a large bowl, whisk together the sifted flour, cornstarch, baking powder, and salt.
2. 02
   Gradually add the ice-cold water to the dry mixture, stirring gently. Be careful not to overmix; the batter should be slightly lumpy.
3. 03
   Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C).
4. 04
   Dip the sliced vegetables into the batter, allowing excess to drip off.
5. 05
   Carefully place the battered vegetables into the hot oil, frying in small batches to maintain the oil temperature.
6. 06
   Fry the vegetables for 2-3 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
7. 07
   For the dipping sauce, combine soy sauce, mirin, dashi stock, sugar, and grated ginger in a small saucepan. Heat gently until the sugar dissolves, then remove from heat.
8. 08
   Serve the tempura vegetables hot with the dipping sauce on the side.