Total time · 35 min
Vegetable Tempura with Kombu Dipping Sauce
Vegetables dipped in ice-cold batter are fried in small batches for a light crunch.
- Prep
- 20 min
- Cook
- 15 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~2089 kcal per serving partial estimate
- Ingredient value
- ~$16.76 indicative estimate
Ingredients
- 200 g Sweet potato
- 150 g Zucchini
- 120 g Shiitake mushrooms
- 180 g Tempura flour
- 220 ml Ice water
- 30 ml Soy sauce
- 100 ml Kombu stock
- 1 L Canola oil
Directions
- 12 min
Slice the vegetables thinly and combine soy sauce with kombu stock for dipping.
- 17 min
Loosely whisk tempura flour with ice water; dip the vegetables and fry in small batches 350 °F (175 °C) oil, until crisp.
- 6 min
Drain on a rack without stacking and serve immediately with the dipping sauce.