Makes 10 servings
- 480 mL vegetable oil
- 240 mL peanut oil
- 240 mL sesame oil
- 2 chef’s potatoes, cut into strips 3 to 6 mm thick
- 2 onions, cut into rings 3 to 6 mm thick
- 2 carrots, cut into strips 3 to 6 mm thick
- 454 g green beans, cut 5 cm long
- 20 shiso leaves
- 454 g lotus root, peeled and cut into 3-mm slices
- 227 g all-purpose flour, or as needed
- Tempura Batter, as needed
- 600 mL Tempura Dipping Sauce
- Combine the vegetable, peanut, and sesame oils in a deep pan and heat to 166° to 171°C.
- Lightly dredge the vegetables in flour, dip in the batter, and immediately fry them until crispy and white or light golden brown. Work in batches as necessary, frying a single variety of vegetable at a time.
- Drain the tempura on a rack lined with paper towels.
- Serve immediately with the dipping sauce.