Japanese Tempura Vegetables with Dipping Sauce

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup ice-cold water
• 1 large egg, lightly beaten
• 1 teaspoon baking powder
• 1 cup broccoli florets, cut into bite-size pieces
• 1 cup carrots, sliced into thin strips
• 1 cup sweet potato, peeled and sliced thinly
• 1 quart vegetable oil, for frying

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

Method

1. 01
   Prepare the dipping sauce by combining soy sauce, mirin, dashi stock, and grated ginger in a small bowl. Mix well and set aside.
2. 02
   In a large bowl, sift the flour and baking powder together.
3. 03
   In a separate bowl, lightly beat the egg and then add the ice-cold water.
4. 04
   Gently mix the egg and water mixture into the flour. Do not overmix; the batter should be slightly lumpy.
5. 05
   Heat the vegetable oil in a deep pot or wok to 350°F (175°C).
6. 06
   Dip the prepared vegetables into the batter, ensuring they are completely coated.
7. 07
   Carefully place the coated vegetables into the hot oil, frying in small batches for 2-3 minutes, or until the batter is golden and crispy.
8. 08
   Remove the vegetables from the oil using a slotted spoon and drain on paper towels.
9. 09
   Serve the tempura vegetables immediately with the prepared dipping sauce.