Tempura Vegetables

One of the side items or appetizers at my favorite sushi restaurant is tempura vegetables.  I love that they use seasonal vegetables but always onions. Because the batter is so light it just absorbs the tempura sauce which seems to bring out the flavor of each vegetable in a different way.

Tempura Vegetables

(Serves 4)
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Ingredients:
1/2 cup self-rising flour
1/2 cup cornstarch
1 teaspoon sugar
1 egg
2/3 cup ice water, ice removed
1 zucchini
1 medium sweet potato, peeled
1 medium onion
bowl of ice water
oil for frying
salt

Directions:

1. Julienne all vegetables, making sure they are all the same size and place in bowl of ice water.

2. Mix the dry ingredients together and set aside.

3. In a separate bowl beat the egg and add to the ice water stirring to combine.

4. Mix the dry ingredients with the egg mixture stirring to just combine. Do not over mix.  Will still be slightly lumpy.

5. Dip the vegetables into the batter and deep fry at 350° until golden brown.

6. Drain on paper towels and sprinkle with salt.

Tempura Sauce:

Ingredients:
1 cup dashi
4 tablespoons soy sauce
3 tablespoons mirin

Directions:
1. Heat all ingredients over medium heat until boiling.
2. Immediately remove from heat and serve.