Vegetables, Sliced or Cut into small pieces (can be whatever you like!) Here are some of my personal recommendations: Broccoli, Asparagus, Carrots, Zucchini, Mushrooms…
Canola Oil or Vegetable Oil for Deep-Frying
Directions
For the dipping sauce, heat the kaeshi and dashi over medium heat until it comes to a gentle simmer. Turn off the heat and divide the sauce into 4 small bowls.
Heat the oil in a wok or a deep pot (about 4 inches deep) to 340 degrees Farenheit.
Prepare the tempura batter by mixinh ½ cup flour with about 6 tablespoons cold water. The texture of the batter should be similar to crepe batter.
Dredge the vegetables in (dry) tempura flour, then dip each into the tempura batter. Shake gently to remove excess batter and then drop into the heated oil. Vegetables should cover only half of the surface area of the oil. Wait for them to rise to the top of the oil and cook until lightly golden and crisp.
When finished, take out of the oil and let it rest on a plate covered with paper towels to soak up the excess oil. Remove paper towel, and serve on plate with a bowl of dipping sauce on the side.
Tempura is best eaten quickly before it gets soggy, so once prepared, make sure to enjoy it right away!
Panda Samurai 