Vegetable Tempura Recipe
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp sugar
- Vegetable oil, for deep-frying
- 1 1/3 cups all purpose flour
- 2 cups ice-cold water
- 1 large egg yolk
- Selection of fresh vegetables, such as broccoli, carrots, and green beans, trimmed and thinly sliced, or chopped, as required
- Strips of scallion, to garnish
- To make the dipping sauce, put the sake, soy sauce, sugar, and 2 tbsp water in a small bowl, stir together, then set aside.
- Pour in oil to a depth of 3 in (7.5cm) in a heavy-bottomed saucepan. Heat over high heat to 375°F (190°C). Meanwhile, lightly whisk together the flour, cold water, and egg yolk in a bowl. The batter should remain lumpy, which is what makes the tempura light.
- Preheat the oven to 200°F (100°C). Working in batches, dip the vegetable pieces into the batter, letting any excess batter drip back into the bowl. Carefully add the battered vegetables to the hot oil and deep-fry for 1–2 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the pan and drain well on paper towels. Keep warm in the oven while frying the remaining vegetables.
- Serve immediately with small bowls of the dipping sauce for each diner.
