Ingredients
- 150 g packet of tempura mix
- 4 shittake mushrooms
- 4 asparagus spears
- 4 slices of sweet potato
- 1 red pepper, deseeded and cut into strips
- 4 onion slices
- oil
- 2 tsp mirin
- 1 tbsp soy sauce
- pinch of dashi granules, dissolved in 2 tbsp of boiling water
Details
servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly
Preparation
Step 1
Make the dipping sauce by mixing the dashi, mirin and soy sauce together in a small pot.
Step 2
Mix the tempura with water according to the packet instructions.
Step 3
Drop the vegetables into the batter.
Step 4
Heat enough oil for deep-frying in a wok until it reaches about 180-190 degrees (when a cube of bread fries in 30 seconds).
Step 5
Lift 2-3 pieces of the vegetables out of the batter, add to the oil and cook for 2-3 minutes until the batter is a light golden colour.
Step 6
Remove with a slotted spoon and drain on kitchen paper. Keep hot whilst you cook the rest.
Step 7
Transfer the vegetables to a serving bowl with the dipping sauce on the side, and enjoy!
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