Crispy Tempura Vegetables

Instructions

1. 1

   Prepare vegetables: Cut sweet potato into 1/4-inch rounds, separate broccoli into small florets, slice bell pepper into strips, cut zucchini into diagonal slices, and halve larger mushrooms.

2. 2

   Heat oil to 170-180°C (340-350°F) in a heavy-bottomed pot or deep fryer. Use a thermometer for accuracy.

3. 3

   While oil heats, prepare the batter: In a bowl, lightly beat the egg with ice cold water. Add flour and cornstarch all at once.

4. 4

   Mix batter minimally with chopsticks, leaving it lumpy. Overmixing will make the tempura heavy. The batter should be thin and have visible lumps.

5. 5

   Pat vegetables completely dry with paper towels. Any moisture will cause oil splatter.

6. 6

   Test oil temperature by dropping a bit of batter - it should sink slightly then rise quickly with bubbles.

7. 7

   Dip vegetables one at a time in batter, letting excess drip off. Immediately place in hot oil.

8. 8

   Fry in small batches for 2-3 minutes until light golden and crispy. Sweet potatoes may need 3-4 minutes.

9. 9

   Remove with a slotted spoon and drain on paper towels or a wire rack.

10. 10

    For the dipping sauce, mix soy sauce and mirin. Serve alongside tempura with grated daikon and ginger.

11. 11

    Serve immediately while crispy and hot.