Name: Vegetable Tempura
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Light soy sauce - 2 tablespoons; Mirin - 2 tablespoons; Dashi granules - ⅛ teaspoon; Chilled water - 1 ¾ cups; Egg yolks - 2; All-purpose flour - 1 ½ cups; Vegetable oil for deep frying - 1 quart; Sweet potato, peeled and sliced into 1/4-inch slices - 1; Onion, sliced into half-rings - 1; Bell pepper, sliced - 1; Fresh green beans, trimmed - 1 cup; Shiitake mushrooms - ¾ cup

Ingredients for - Vegetable Tempura

1. Light soy sauce 2 tablespoons

2. Mirin 2 tablespoons

3. Dashi granules ⅛ teaspoon

4. Chilled water 1 ¾ cups

5. Egg yolks 2

6. All-purpose flour 1 ½ cups

7. Vegetable oil for deep frying 1 quart

8. Sweet potato, peeled and sliced into 1/4-inch slices 1

9. Onion, sliced into half-rings 1

10. Bell pepper, sliced 1

11. Fresh green beans, trimmed 1 cup

12. Shiitake mushrooms ¾ cup

How to cook deliciously - Vegetable Tempura

1 . Stage

Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.

2 . Stage

Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.

3 . Stage

Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.

4 . Stage

Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.