Vegetable Tempura

Ingredients

• 6 pcs Shiitake Mushrooms
• 10 g Kombu
• 8 g Bonito Flakes
• 30 ml Soy Sauce
• 1 pcs Daikon
• 1 pcs Sweet Potato
• 1 pcs Zucchini
• 90 g All Purpose Flour
• 30 g Cornstarch
• 1 pcs Egg
• 750 ml Vegetable Oil
• 1 tsp Kosher Salt
• 1 pcs Lemon
• 30 ml Mirin
• 180 ml Ice Water

Method

1. Soak {kombu} in cold water in a small saucepan, then set over low heat and warm until just below a simmer. Remove {kombu}, add {bonito_flakes}, steep off the heat until the liquid smells deeply savory, then strain so the broth stays clear and sweet rather than bitter.
2. In a small saucepan over medium heat, combine the strained dashi with {soy_sauce} and {mirin}. Simmer gently until slightly concentrated and glossy, then keep warm. Taste and adjust with a small pinch of {kosher_salt} if needed.
3. Peel and cut {sweet_potato} into thin rounds, slice {zucchini} into batons, and trim {shiitake_mushrooms}. Grate {daikon} if using, and cut {lemon} into wedges. Lightly season the vegetables with {kosher_salt} so they are flavorful all the way through.
4. Pour {vegetable_oil} into a deep heavy pot and heat over medium-high heat until it reaches frying temperature. Hold the oil steady so the coating fries light and crisp instead of absorbing grease.
5. In a chilled bowl, whisk {egg} with {ice_water}, then add {all_purpose_flour} and {cornstarch}. Stir briefly with chopsticks until barely combined and still lumpy; overmixing develops gluten and makes the tempura heavy.
6. Pat the vegetables dry so they crisp properly, dip them into the batter, and fry in batches in the hot {vegetable_oil} over steady medium-high heat. Do not crowd the pot. Fry until the coating is pale gold, lacy, and audibly crisp, then drain and season immediately with a pinch of {kosher_salt}.
7. Arrange the hot tempura immediately with the warm dipping sauce. Spoon over a little {daikon} if using, and finish with {lemon} for a bright lift that balances the fried crust.