120g eggplant (cut lengthways into 6mm-thin strips)
100g carrot (shredded)
4 green asparagus spears (bases removed and cut into thirds)
1/2 an onion (quartered, then cut into 6mm slices)
Vegetable oil for
1 cup flour
1 cup iced water
Tempura Dipping Sauce
1 cup dashi stock
3 tablespoons YAMASA soy sauce
3 tablespoons mirin (sweet sake)
Grated daikon radish as desired
Prepare the vegetables, and then fill a pot to about 75% capacity with oil and heat to 170℃.
Put batter ingredients in a bowl and mix lightly with a wooden spatula.
Dip the vegetables into the batter one by one and put the heated oil a few pieces at a time. Deep fry until the batter
is crisp and golden brown. Fry several strips of carrot together. Remove fried tempura and place on a rack to drain excess oil.
Place ingredients for the dipping sauce in a pan and heat until it comes to the
boil. Place the tempura on a dish and pour a little dipping sauce into a small bowl for each person. Add grated daikon radish to the sauce as desired and serve hot.