Recipe Yasai tempura


Prime VIP

Prep time: 20 mins Cooking time: 8 mins
(serves 4)

1 each, aubergine, bell pepper, potato, onion and sweet potato, cut into wedges plus asparagus
1 each, shiitake and enoki mushroom oil, for deep-frying
For the batter:
85g plain flour
1 tbsp cornflour
1/2 tsp fine sea salt
200ml ice-cold sparkling mineral water
For the sauce, mix together and heat:
15ml soy sauce
10ml non-alcoholic rice wine
10g sugar
15ml dashi water

1. To make the batter, sift together flour, cornflour and salt. Whisk in water along with a few ice cubes. Do not over mix. Use the batter immediately.
2. To make tempura, dip each vegetable wedge and mushroom pieces in the batter and deep-fry in hot oil until slightly brown. Drain and serve hot tempuras with the sauce.​