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
deep-frying
Tempura Batter
1 cup flour
1 cup iced water
1 egg
Tempura Dipping Sauce
1 cup dashi stock
3 tablespoons YAMASA soy sauce
3 tablespoons mirin (sweet sake)
Grated daikon radish as desired
Directions
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.
Recipe is provided by YAMASA CORPORATION.
Our Locations
Sydney Office
Nippon Food Supplies Sydney Office
Unit 8 & 9 / 63 Campbell Road, Alexandria NSW 2015, Australia